Since I'm working this weekend I get next thursday thru sunday off.
Tuesday my new vacuum coffee maker should arrive in the mail. I'm
thinking of making this for the Official new coffee pot try-out come
thursday morning. Right after I buy some decent coffee beans and grind
them.

I'll use asagio cheese instead of the cheddar; since I have asagio on
hand and maybe a can of green chiles too.

And I won't be dunking...Cause I like to butter my cornbread.


@@@@@ Now You're Cooking! Export Format

Red Pepper Cornbread

Not tested yet

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.


** Exported from Now You're Cooking! v5.74 **



--


Curiosity killed the cat, but for a while I was a suspect

-Alan