Instructions: Heat the teaspoon of vegetable oil in a small skillet over moderate heat and saute the bell peppers, garlic and cumin seed for 2 to 3 minutes. Combine the cornmeal flour, baking powder, baking soda, sugar and salt in a large mixing bowl. Add the bell pepper mixture and the remaining ingredients and mix until smooth. Pour into a greased 8 inch square baking pan and bake in a preheated 425 F oven for 25-30 minutes, until the cornbread is golden brown.

Serves 6-8.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.