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Receta Roasted Red Pepper Corn Bread

Name: Roasted Red Pepper Corn Bread
Ingredients: 1 lrg red bell pepper; 2 c. yellow cornmeal; 1 c. unbleached all-purpose flour; 1/3 c. sugar; 4 tsp baking pwdr; 1 tsp salt; 1 1/2 c. buttermilk; 1/2 c. unsalted butter - (1 stick) melted, and; cooled to lukewarm; 2 lrg Large eggs beaten to blend

de Global Cookbook

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Ingredientes

1 lrg red bell pepper
2 c. yellow cornmeal
1 c. unbleached all-purpose flour
1/3 c. sugar
4 tsp baking pwdr
1 tsp salt
1Â 1/2 c. buttermilk
1/2 c. unsalted butter - (1 stick) melted, and
Â Â cooled to lukewarm
2 lrg Large eggs beaten to blend

Direcciones

Preheat oven to 400 degrees. Butter 13- by 9- by 2-inch metal baking pan. Char pepper directly over gas flame or possibly in broiler till blackened on all sides. Enclose in paper bag; let stand 10 min. Peel, seed, and coarsely chop pepper.
Whisk cornmeal and next 4 ingredients in bowl to blend. Add in buttermilk, butter, and Large eggs. Stir just to moisten. Fold in bell pepper; transfer to prepared pan. Bake bread till tester inserted into center comes out clean, about 20 min. Cold in pan. (Can be made 1 day ahead. Cover and store at room temperature.)
This recipe yields one 13- by 9-inch loaf.
Yield: 1 loaf