Cumin-Pecan Corn Bread Recipe

Name: Cumin-Pecan Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup all purpose flour; 3/4 cup yellow cornmeal; 2 tablespoons sugar; 1 1/2 teaspoons cumin seed; 1 teaspoon baking powder; 3/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1 cup milk; 1/4 cup vegetable oil; 1 large egg; 1/2 large red bell pepper, chopped; 2/3 cup chopped pecans

Servings: persons

1 cup all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons cumin seed
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
1/4 cup vegetable oil
1 large egg
1/2 large red bell pepper, chopped
2/3 cup chopped pecans

1
Preheat oven to 400F.
2
Grease 9-inch-diameter cake pan with 1 1/2-inch-high sides.
3
Mix first 7 ingredients in large bowl.
4
Whisk milk, oil and egg in small bowl to blend.
5
Add milk mixture to dry ingredients and stir just until evenly moistened.
6
Mix in red bell pepper and pecans.
7
Pour batter into prepared pan.
8
Bake bread until golden on top and tester inserted into center comes out clean, about 30 minutes.
9
Serve warm or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all purpose flour, 3/4 cup yellow cornmeal, 2 tablespoons sugar, 1 1/2 teaspoons cumin seed, and more.

Yes, Cumin-Pecan Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cumin-Pecan Corn Bread

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