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Roasted Red Pepper Corn Bread

Roasted Red Pepper Corn Bread

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Makes one 13x9-inch loaf Servings


  • 1 cup unbleached all purpose flour
  • 4 teaspoons baking powder
  • 1/2 cup (1 stick) unsalted butter, melted, cooled to lukewarm
  • 2 large eggs, beaten to blend

Recipe Preparation

  • 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. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.

Recipe by Michael McLaughlinReviews Section

Watch the video: TAMALE PIE. Enchilada Cornbread Casserole. Jalapeno Cheddar Cornbread Recipe (July 2022).


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