Sweet Pepper Corn Bread 3(B)



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 but strongly dislikes the smell of the cooking dough. It took us more than usual to cook them, they took about 16 minutes to 17 minutes to cook.
       We came to a conclusion after trying them, they are very soft and buttery but we think we should alter the recipe to chop up the corn into smaller bits to so that it is evenly spread out. The sweet pepper gave the muffins a more spicy/textured taste to them and we all liked how fresh the epper from our class mates’ garden. I recommend doing this recipe to whoever may be reading this and you can either take our advice or switch it up and add different toppings that appeal more to you.

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