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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Farmhouse Benedict Ingredients:
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 |
Directions:
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 400° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack.
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