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

Oh pshaw, on Sun 06 Aug 2006 04:38:45a, Mr Libido Incognito meant to say...

> 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

I'm sure it's good, Alan, as the recipe does sound interesting. However, I
really prefer plain unadulterated cornbread.

It would absolutely never occur to me to bake cornbread of any kind to go
with a pot of coffee. Now, a good coffeecake, yes.

--
Wayne Boatwright
__________________________________________________

ERROR 103: Dead mouse in hard drive.

Wayne Boatwright wrote:
> I'm sure it's good, Alan, as the recipe does sound interesting. However, I
> really prefer plain unadulterated cornbread.
>
> --
> Wayne Boatwright


Thank you, thank you, thank you! Nothing beats a plain ol' pan of
'everyday' cornbread. If it ain't broke, don't fix it.

:-))

MLI wrote:

> I'm thinking of making this for the Official new coffee pot try-out come
> thursday morning.
<snip>
> Bake in a 375-degree oven for 50 to 60 minutes.


From the Subject line, I thought you were going to use your new coffee pot
to cook the cornbread!

Bob

Oh pshaw, on Sun 06 Aug 2006 01:01:48p, itsjoannotjoann meant to say...

>
> Wayne Boatwright wrote:
>> I'm sure it's good, Alan, as the recipe does sound interesting.
>> However, I really prefer plain unadulterated cornbread.
>>
>> --
>> Wayne Boatwright
>
>
> Thank you, thank you, thank you! Nothing beats a plain ol' pan of
> 'everyday' cornbread. If it ain't broke, don't fix it.
>
>:-))
>
>

Indeed!

--
Wayne Boatwright
__________________________________________________

ERROR 103: Dead mouse in hard drive.

On 7 Aug 2006 05:08:56 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Oh pshaw, on Sun 06 Aug 2006 01:01:48p, itsjoannotjoann meant to say...
>
>>
>> Wayne Boatwright wrote:
>>> I'm sure it's good, Alan, as the recipe does sound interesting.
>>> However, I really prefer plain unadulterated cornbread.
>>>
>>> --
>>> Wayne Boatwright
>>
>>
>> Thank you, thank you, thank you! Nothing beats a plain ol' pan of
>> 'everyday' cornbread. If it ain't broke, don't fix it.
>>
>>:-))
>>
>>
>
>Indeed!

Preferably without sugar...

Christine, unrepentant southerner

Oh pshaw, on Sun 06 Aug 2006 08:19:14p, Christine Dabney meant to say...

> On 7 Aug 2006 05:08:56 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Oh pshaw, on Sun 06 Aug 2006 01:01:48p, itsjoannotjoann meant to say...
>>
>>>
>>> Wayne Boatwright wrote:
>>>> I'm sure it's good, Alan, as the recipe does sound interesting.
>>>> However, I really prefer plain unadulterated cornbread.
>>>>
>>>> --
>>>> Wayne Boatwright
>>>
>>>
>>> Thank you, thank you, thank you! Nothing beats a plain ol' pan of
>>> 'everyday' cornbread. If it ain't broke, don't fix it.
>>>
>>>:-))
>>>
>>>
>>
>>Indeed!
>
> Preferably without sugar...
>
> Christine, unrepentant southerner
>

*Always* without sugar. Preferably with stone ground cornmeal.

--
Wayne Boatwright
__________________________________________________

ERROR 103: Dead mouse in hard drive.

One time on Usenet, "Bob Terwilliger" > said:
> MLI wrote:
>
> > I'm thinking of making this for the Official new coffee pot try-out come
> > thursday morning.
> <snip>
> > Bake in a 375-degree oven for 50 to 60 minutes.
>
>
> From the Subject line, I thought you were going to use your new coffee pot
> to cook the cornbread!

So did I!! But our ISP went down yesterday, so I couldn't get my
post out in time. :-)

BTW, the recipe sounds great, Alan -- I saved a copy for when the
weather cools off...

--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~