Red Pepper Cornbread

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup minced shallots
• 2 cups cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter, melted
• 1 1/2 cups buttermilk
• 2 large eggs
• 1 1/2 cups (6 ounces) shredded white Cheddar cheese
• 1 large roasted red bell pepper, chopped

1. Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion and shallots; saute 5 minutes or until tender. Cool and set aside.
2. Combine cornmeal and next 5 ingredients in a bowl. Set aside.
3. Whisk together 1/2 cup butter, buttermilk, and eggs in a separate bowl. Stir in onion mixture, cheese, and roasted pepper.
4. Add cheese mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Pour into a greased 13- x 9-inch pan. Bake at 400u0b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack.

butter, onion, shallots, cornmeal, flour, sugar, baking powder, salt, baking soda, butter, buttermilk, eggs, shredded white cheddar cheese, red bell pepper

Taken from www.myrecipes.com/recipe/red-pepper-cornbread (may not work)