Mexican Cornbread Ole

Cornbread Ole Serves: 6
2 tablespoons corn oil
1/2 red capsicum, diced
3/4 cup flour
3/4 cup fine yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1/2-teaspoon salt
 1½ -2 tablespoons (to taste) Bittersweet Mexican Salsa Blend
1/2 teaspoon baking soda
1 egg
1 cup sour cream (can use light sour cream or buttermilk)
1/2 cup (approx 100g) grated cheddar cheese

Preheat oven to 185º c. Heat corn oil in small sauté pan and sauté capsicum 5 minutes. Remove from heat. Combine flour, cornmeal, sugar, baking powder, baking soda, salt and Mexican salsa in a mixing bowl. In another bowl beat together egg and sour cream and capsicum and oil. Mix into the dry ingredients just until evenly combined. Do not over mix the batter will be lumpy. Pour batter into a greased 8-inch springform pan or similar. Bake in preheated oven for 15 minutes. Sprinkle with grated cheese and return to oven for about 10 minutes. Is done when edges are golden brown and pulling away from sides of pan. Let stand 15 minutes before cutting into wedges. Freezes well.