Smoked Cheddar Cornbread With Scallions and Red Pepper

posted to save from Giant Christmas 1999. This is the unmodifed recipe with butter.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 2  cups yellow cornmeal
• 1  cup all-purpose flour, sifted
• 6  tablespoons sugar
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 6  tablespoons unsalted butter, chilled
• 1 1⁄2 cups buttermilk
• 3  large eggs
• 1  cup smoked cheddar cheese, grated
• 1⁄4 cup scallion, chopped
• 1⁄2 cup red sweet bell pepper, finely diced

Directions

1. Preheat oven to 400°F Pam a 9X9X2 baking pan.
2. Sift together the dry ingredients in medium bowl. Blend in butter with pastry cutter. Beat the butter milk and eggs in a large bowl. Add cormeal to liquid and blend.
3. Gently fold in grated cheese, scallions, red peppers. Blend until evenly ditributed throughout the batter.
4. Transfer batter to pan. Bake until corn bread is golden and a toothpick comes out clean about 35 to 40 minutes.