Roasted Red Pepper Corn Bread

1. 1

   Preheat oven to 400F.

2. 2

   Butter 13x9x2-inch metal baking pan.

3. 3

   Char pepper directly over gas flame or in broiler until blackened on all sides.

4. 4

   Enclose in paper bag; let stand 10 minutes.

5. 5

   Peel, seed, and coarsely chop pepper.

6. 6

   Whisk cornmeal and next 4 ingredients in bowl to blend.

7. 7

   Add buttermilk, butter, and eggs.

8. 8

   Stir just to moisten.

9. 9

   Mix in bell pepper; transfer to prepared pan.

10. 10

    Bake bread until tester inserted into center comes out clean, about 20 minutes.

11. 11

    Cool in pan.

12. 12

    (Can be made 1 day ahead.

13. 13

    Cover and store at room temperature.)

No additional tips available.