Ingredients
1 cup buttermilk, low fat, if desired
1 egg
1 Tablespoon vegetable oil
1 Tablespoon GOLDEN BLOSSOM HONEY
1 cup flour
3/4 cup yellow corn meal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup red bell pepper, minced
2 Tablespoons canned chopped green chilis, well drained
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 425°. Whisk together buttermilk, egg, oil and honey. In another bowl combine dry ingredients. Pour in buttermilk mixture and the red and chili peppers. Stir lightly until dry ingredients are just moistened. Pour batter into a greased 8-inch square pan. Bake 20 minutes until golden brown and a toothpick inserted in the center comes out clean. Serves 4.
