Corn Bread

1 cup yellow cornmeal
1 cup unbleached all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/3 teaspoon salt
1 large egg plus 1 egg white, beaten
1 cup buttermilk or lowfat milk
1/4 cup canola oil
2 tablespoons chopped pimentos or roasted sweet pepper
1 cup corn kernels


Preheat oven to 375 degrees
Combine cornmeal, flour, sugar, baking powder and salt in a mixing bowl and blend together
In a separate bowl, whisk together the eggs, buttermilk, oil and pimentos, blend in corn
Gently fold liquid ingredients into dry ingredients until the mixture forms a batter
Pour batter into lightly greased 8-9 inch round baking pan
Bake for 20-25 minutes until crust is lightly browned and a toothpick inserted in the center comes out clean
Remove and let cool on a rack

For croutons, cut into 3/4 inch cubes, spread cubes on lightly oiled baking sheet and bake 10-15 minutes at 350 degrees until crusty