Roasted Red Pepper Corn Bread
- 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 unsalted butter - (1 stick) melted, and cooled to lukewarm
- 2 large eggs beaten to blend
Preheat oven to 400 degrees. Butter 13- by 9- by 2-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.
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.)
This recipe yields one 13- by 9-inch loaf.