Roasted Red Pepper Corn Bread

Recipe Ingredients

1 tablespoon	15ml	Red bell pepper (large)
2 cups	125g / 4.4oz	Yellow cornmeal
1 cup	62g / 2.2oz	Unbleached all-purpose flour
1/3 cup	65g / 2.3oz	Sugar
4 teaspoons	20ml	Baking powder
1 teaspoon	5ml	Salt
1 1/2 cups	355ml	Buttermilk
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - melted, and
		Cooled to lukewarm
2		Eggs - beaten to blend (large)

Recipe Instructions

Preheat oven to 400 degrees. Butter 13- by 9- by 2-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.)

This recipe yields one 13- by 9-inch loaf.

Source:
Bon Appetit, November 2002

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