Red Pepper Cornbread

This recipe goes with Farmhouse Benedict

Yield: Makes 12 servings
Recipe from Coastal Living

More 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


  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.
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