Southwestern Pistachio Pepper Bread

Southwestern Pistachio Pepper Bread



1 loaf


1/2 cup Butter or margarine, softened

1/4 cup Sugar

2 Eggs

3/4 cup Milk

1-1/2 cups Flour

1/2 cup Yellow cornmeal

1 tablespoon Baking powder

2 - 4 teaspoons Crushed red pepper (dried flakes)

1/2 teaspoon Salt

1/2 cup Drained, canned corn kernels

3/4 cup American pistachios kernels, Coarsely chopped


Beat butter with sugar, eggs and milk. Mix flour, cornmeal, baking powder, red pepper and salt and stir into first mixture. Fold in corn and 1/2 cup pistachios. Turn into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Sprinkle remaining 1/4 cup pistachios on top. Bake at 350°F., for 1-1/2 hours or until a pick inserted into center comes out dry. Cover loaf with foil if it starts to get too dark. Cool briefly then turn out and cool on rack.

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