Liberty Ranch Agriculture: From Farm to Fork

By Sarah Edwards, William Delgado, Kylie Shuck, Anjolina Garcia & Sydney Klink        This recipe didn’t appeal to any of us at first if you want us to be honest, the sweet pepper is probably the biggest hesitation we had about it. But being in this class has made us have to have an open mind and that’s how we went into it. The ingredients are simple things and sweet things like honey and buttermilk. We are keeping our fingers crossed that it helps dial down the flavor of the sweet peppers! Sydney and Kylie did a lot of the mixing and balancing of the ingredients. Will made sure to measure out all the exact measurements like making sure we had 1 cup of butter and 2 cups of corn. The smell isn’t bad at all and smells really good, like butter and warm milk if that makes any sense.        We let it cook and now we are just waiting to check it and make sure it’s properly cooked before we taste test them. We are all having mixed feelings, Sydney is excited because of the corn

          This recipe is a good, tasteful, and fun different way of making cornbread. It has a combination of tasteful sweet peppers and fresh corn that will leave your mouth wanting more. We really liked this different and fun cornbread recipe. What made it good was the way the peppers tasted with the combination of corn bread. Some things we would change next time if to not have the pieces of corn in the bread. We think it is a little too much corn for us. Following the recipe was easy and convenient because we had the recipe right in front of us. Also, the recipe was not a complicated recipe to follow. What we would change next time is the way the corn pieces are whole in the corn bread or cancel it out altogether. We could substitute the corn with corn flour or even some other corn product. What we really enjoyed about the sweet pepper corn bread was the texture and the way the sweet peppers blended with the taste of the corn bread. To be honest when we heard about this