Name: Roasted Red Pepper Corn Bread
Yield: Makes one 13x9-inch loaf
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

Recipe information

Yield
Makes one 13x9-inch loaf

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

Preparation

Step 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.
Step 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.)

TagsCornbread Bread American Bell Pepper Vegetable Cornmeal Flour Buttermilk Dairy Side Snack Nut Free Vegetarian Quick Easy Baking Bon Appétit

Recipe notes

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