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Roasted Red Pepper Corn Bread


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  • 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


Servings 1


Step 1

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.

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