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.
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 cbutterole dish.
Bake in a 375-degree oven for 50 to 60 minutes.
** Exported from Now You're Cooking! v5.74 **
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Curiosity killed the cat, but for a while I was a suspect
-Alan
