Red Pepper Cornbread

Adapted from Lynne Rosetto Casper's recipe on The Splendid Table.

1 1/2 cups yellow cornmeal
1/4 cup all-purpose GF flour
1/4 cup white corn flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1/2 to 1 teaspoon hot pepper flakes
2 Tbs. sweet red pepper powder or flakes *
1/4 cup dried onion flakes or dried chives *
1/4 cup vegetable oil
1 egg
1 cup buttermilk

* optional ingredients

Preheat the oven to 425 degrees.

Oil a 9 x 2-inch square or round baking pan with butter or vegetable oil, or you can use a cast-iron skillet, which renders a crisper crust. Set the pan into the oven to warm for at least 5 minutes.

In the meantime, sift into a medium bowl the cornmeal, flours, salt, baking soda and baking powder. Stir in the red pepper flakes, sweet red pepper powder*, dried onions*, and the vegetable oil, mixing until well blended. Add the egg and buttermilk and beat vigorously with a wooden spoon for 30 seconds.

Carefully remove the hot pan from the oven. Pour the batter into the pan and shake gently to level. Place the pan on the lower shelf in the hot oven and bake the cornbread for 20 to 25 minutes or until golden brown and a knife inserted in center comes out clean.

Remove the pan from the oven and let the bread rest in the pan for a few minutes to settle; then cut into squares or wedges for serving.

For more recipes, go to The Splendid Table.