Red Pepper Cornbread

Ingredients

• 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

Preparation

1. 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.
2. Combine cornmeal and next 5 ingredients in a bowl. Set aside.
3. Whisk together 1/2 cup butter, buttermilk, and eggs in a separate bowl. Stir in onion mixture, cheese, and roasted pepper.
4. 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.