Yields Makes 9 servings
Notes: For bread that is sweeter and more tender, use the largest measure of sugar.

How to Make It

Step 1
1

In a bowl, mix flour, cornmeal, sugar, baking powder, salt, and paprika. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Stir peppers into egg mixture mixture. Pour liquids into flour mixture and stir just until evenly moistened.

Step 2
2

Scrape batter into a buttered 8-inch square pan and spread smooth.

Step 3
3

Bake in a 400° oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 30 minutes (25 minutes in a convection oven).

Step 4
4

Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.

Ingredients

 1 cup all-purpose flour
 1 cup yellow cornmeal
 2 tablespoons or 1/3 cup sugar
 2 1/2 teaspoons baking powder
 3/4 teaspoon salt
 1 tablespoon hot or sweet Hungarian paprika or regular paprika
 2 large eggs
 1 cup buttermilk
  About 1/4 cup (1/8 lb.) cooled melted butter or margarine
 3/4 cup chopped canned roasted red peppers

Directions

Step 1
1

In a bowl, mix flour, cornmeal, sugar, baking powder, salt, and paprika. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Stir peppers into egg mixture mixture. Pour liquids into flour mixture and stir just until evenly moistened.

Step 2
2

Scrape batter into a buttered 8-inch square pan and spread smooth.

Step 3
3

Bake in a 400° oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 30 minutes (25 minutes in a convection oven).

Step 4
4

Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.

Double Red Cornbread