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Roasted Red Pepper Cornbread
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Submitted by:
Jimmy |
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This cornbread has a Southwestern flair and is very good. |
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INGREDIENTS:
- 1 large , Red Bell Pepper
- 2 cup(s) , Yellow Cornmeal
- 1 cup(s) , Flour
- 1/3 cup(s) , Sugar
- 4 teaspoon(s) , Baking Powder
- 1 teaspoon(s) , Salt
- 1 1/2 cup(s) , Buttermilk
- 1/2 cup(s) , Unsalted Butter Melted
- 2 large , Eggs Beaten
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| Instructions: |
Preheat oven to 400°F. Butter 13x9x2-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 |
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