Roasted Red Pepper Corn Bread with Bacon or Blue Cheese

(from Asparagus to Zucchini, 3rd ed.)

 

1 T. bacon fat or vegetable oil

2 large eggs

1 c. stone-ground yellow cornmeal

1 c. buttermilk

1 c. whole wheat pastry flour (or white)

2 T. melted butter or melted bacon fat

2 tsp. sugar

3 roasted red peppers, peeled, seeded, diced

2 tsp. baking powder

4 slices thick-cut bacon, cooked, drained, diced,

tsp. baking soda

or 3-4 oz. blue cheese, crumbled

tsp. salt

 

 

Place 1 T. bacon fat or vegetable oil in a 7 or 8 inch skillet; place in oven and heat oven to 400 degrees. Meanwhile, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl until well combined.

 

Beat eggs and buttermilk in a separate bowl. Stir in melted butter or bacon fat, crumbled bacon or blue cheese, and sweet peppers. Stir wet mixture into dry mixture until barely combined. Spread in hot skillet. Bake until toothpick inserted near center comes out clean, about 20 minutes. You could also make muffins; line muffin tins with paper liners and fill full. Serve corn bread or muffins warm. Makes 8 servings or muffins.