Roasted Red Pepper Corn Bread

Roasted Red Pepper Corn Bread
Roasted Red Pepper Corn Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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 unsalted butter - (1 stick) melted, and cooled to lukewarm

  • 2

    large eggs beaten to blend

Directions

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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