Roasted Red Pepper Corn Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 13 |
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Ingredients:
1 large red bell pepper |
2 cups yellow cornmeal |
1 cup unbleached all purpose flour |
1/3 cup sugar |
4 teaspoons baking powder |
1 teaspoon salt |
1 1/2 cups buttermilk |
1/2 cup (1 stick) unsalted butter, melted, cooled to lukewarm |
2 large eggs, beaten to blend |
Directions:
1. Preheat oven to 400°F. Butter 13x9x2-inch metal baking pan. Char pepper directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop pepper.
2. Whisk cornmeal and next 4 ingredients in bowl to blend. Add buttermilk, butter, and eggs. Stir just to moisten. Mix in bell pepper; transfer to prepared pan. Bake bread until tester inserted into center comes out clean, about 20 minutes. Cool in pan. (Can be made 1 day ahead. Cover and store at room temperature.)
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