Red pepper cornbread

Red Pepper Cornbread recipe

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4 cups cornmeal
2 cups flour
2 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons baking powder
1 teaspoon baking soda
1 cup butter
1 cup chopped onions
1 cup chopped shallots
3 cups buttermilk
4 eggs
3 cups white cheddar (grated)
1 large roasted red pepper, diced


Saute onions and shallots until clear. Mix dry ingredients (cornmeal, flour, sugar, salt, baking powder, and baking soda) in food processor; add chopped butter and pulse until crumbly. Combine buttermilk and eggs and add to cornmeal mixture. Add cheese, red peppers, and cooled onions and shallots. Mix until combined. Pour batter into buttered casserole dish. Bake in a 375-degree oven for 50 to 60 minutes.

At the Cliffside, this cornbread is part of Farmhouse Benedict Recipe.

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