Red Pepper Cornbread



Makes 12 servings

Recipe from

Coastal Living


1 tablespoon butter
1/2 cup chopped onion
1/2 cup minced shallots
2 cups cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/2 cups buttermilk
2 large eggs
1 1/2 cups (6 ounces) shredded white Cheddar cheese
1 large roasted red bell pepper, chopped


Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion and shallots; saute 5 minutes or until tender. Cool and set aside.

Combine cornmeal and next 5 ingredients in a bowl. Set aside.

Whisk together 1/2 cup butter, buttermilk, and eggs in a separate bowl. Stir in onion mixture, cheese, and roasted pepper.

Add cheese mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Pour into a greased 13- x 9-inch pan. Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack.