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Red Pepper Cornbread
4 cups corn meal 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 butter milk 4 eggs 3 cups white cheddar (grated) 1 large roasted red pepper, diced
Saut�'s onions and shallots until clear. Mix dry ingredients in food processor. Add chopped butter and pulse until creamy. Combine buttermilk and eggs and add to corn meal mixture. Add cheese, red peppers and cooled onions and shallots. Mix until combined. Pour batter into buttered casserole dish. Bake in a 375 degree oven for 50 minutes to an hour.