Red Pepper Cornbread

250 ml red peppers, roasted 1 cup
30 ml butter 2 tbsp
250 ml stone-ground yellow cornmeal 1 cup
250 ml all-purpose flour 1 cup
30 ml sugar 2 tbsp
10 ml baking powder 2 tsp
2 ml salt 1/2 tsp
2 large eggs 2
250 ml milk 1 cup


In a round baking dish; add butter. Warm in preheated 400 F (200 C) oven ensuring butter does not burn.

Meanwhile, in a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt.

In a small bowl; mix eggs with milk. Pour milk mixture into cornmeal mixture. Stir with fork until well blended. Stir in red peppers.

Remove baking dish from oven. Scrape batter into it. Stir gently to incorporate melted butter. Smooth the top. Bake for 20 minutes or until bread pulls away from the sides of the pan and the top is set. Let cool on wire rack.

Serves 6