Recipe information
Yield
Serves 8
Ingredients
1 cup all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons cumin seed
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
1/4 cup vegetable oil
1 large egg
1/2 large red bell pepper, chopped
2/3 cup chopped pecans
Preparation
Preheat oven to 400°F. Grease 9-inch-diameter cake pan with 1 1/2-inch-high sides. Mix first 7 ingredients in large bowl. Whisk milk, oil and egg in small bowl to blend. Add milk mixture to dry ingredients and stir just until evenly moistened. Mix in red bell pepper and pecans. Pour batter into prepared pan. Bake bread until golden on top and tester inserted into center comes out clean, about 30 minutes. Serve warm or at room temperature.
