Red Pepper Corn Bread

Oil or bacon fat for greasing

1-1/2 cups yellow cornmeal

1/2 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 to 1 teaspoon hot pepper flakes

1/4 cup bacon fat or vegetable oil

1 large egg

1 cup buttermilk

Preheat over to 425 degrees F.

Grease a 9 x 2-inch square or round cake pan with vegetable oil or bacon fat and set in oven for about 5 minutes to heat.

Meanwhile sift cornmeal, flour, salt, baking soda, and baking powder into a medium-sized bowl. Stir in pepper flakes and bacon drippings or vegetable oil. Mix until well blended. Add egg and buttermilk; beat vigorously with a wooden spoon for about 30 seconds.

Carefully remove heated pan from oven. Pour in corn bread mix and spread evenly with a spoon.

Place pan on lower shelf in oven and bake 20 to 25 minutes or until golden brown, and knife inserted in center comes out clean.

Remove from oven; let rest for a few minutes before serving.

- Recipes adapted from 'Soul Food,' by Joyce White

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