Confetti Corn Bread

1 cup corn meal

1 cup unbleached white flour OR whole wheat pastry flour

˝ t salt

2 Tbrown sugar

1 t baking soda

1 t baking powder

1 cup buttermilk (soy milk plus 1 t vinegar)

1 egg or equivalent egg replacer (egg replacer works very well)

2 T butter or margarine

˝ red bell pepper, chopped fine

Pre-heat oven to 350. Sauté pepper in cast iron skillet in butter or margarine. Pour butter and peppers into small bowl; leave pan buttery. Combine all dry ingredients. Separately, combine all wet ingredients (mixing egg into milk). Make a well in the center of the dry ingredients, pour in the wet ingredients, and mix with a few quick strokes. Pour batter into buttery cast iron skillet and bake 25-30 minutes, or until knife in center comes out clean.

copyright © Katzen, Mollie. Still Life With Menu. Ten Speed Press, Berkeley, CA, 1988.