Smoked Cheddar Cornbread With Scallions and Red Pepper

• cups yellow cornmeal↗2 cups
• cup all-purpose flour, sifted↗1 cup
• tablespoons sugar↗6 tablespoons
• teaspoon salt↗3⁄4 teaspoon
• teaspoon baking soda↗1⁄2 teaspoon
• tablespoons unsalted butter, chilled↗6 tablespoons
• cups buttermilk↗1 1⁄2 cups
• large eggs↗3
• cup smoked cheddar cheese, grated↗1 cup
• cup scallion, chopped↗1⁄4 cup
• cup red sweet bell pepper, finely diced↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 400°F Pam a 9X9X2 baking pan.

2. 2

   Sift together the dry ingredients in medium bowl. Blend in butter with pastry cutter. Beat the butter milk and eggs in a large bowl. Add cormeal to liquid and blend.

3. 3

   Gently fold in grated cheese, scallions, red peppers. Blend until evenly ditributed throughout the batter.

4. 4

   Transfer batter to pan. Bake until corn bread is golden and a toothpick comes out clean about 35 to 40 minutes.