Roasted Red Pepper Corn Bread

Directions

1. 1
   Preheat oven to 400F.
2. 2
   Butter 13x9x2-inch metal baking pan.
3. 3
   Char pepper directly over gas flame or in broiler until blackened on all sides.
4. 4
   Enclose in paper bag; let stand 10 minutes.
5. 5
   Peel, seed, and coarsely chop pepper.
6. 6
   Whisk cornmeal and next 4 ingredients in bowl to blend.
7. 7
   Add buttermilk, butter, and eggs.
8. 8
   Stir just to moisten.
9. 9
   Mix in bell pepper; transfer to prepared pan.
10. 10
    Bake bread until tester inserted into center comes out clean, about 20 minutes.
11. 11
    Cool in pan.
12. 12
    (Can be made 1 day ahead.
13. 13
    Cover and store at room temperature.)