- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1 egg
- 1 cup buttermilk
- 2 tablespoons canola oil
- 1/2 teaspoon crushed red pepper flakes
- In a large bowl, combine the first seven ingredients. In another bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Sprinkle with pepper flakes.
- Bake at 425° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Cut into squares. Serve warm. Yield: 6 servings.
Originally published as Spicy Corn Bread Squares in Taste of Home Meals in Minutes Calendar Annual 2002, p11
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