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Categories:Viewed: 30 - Published at: 3 years ago
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 (1 stick) unsalted butter, melted, cooled to lukewarm
- 2 large eggs, beaten to blend
Method
- Preheat oven to 400F.
- 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.
- (Can be made 1 day ahead.
- Cover and store at room temperature.)
