Roasted Bell Pepper & Cheddar Cheese Cornbread

• 4 tablespoons unsalted butter, chilled, cut into 1/2 inch pieces
• 1/ 4 cup green bell pepper, chopped
• 1 jalapeno, seeded and diced
• 3/ 4 cup yellow cornmeal
• 1/ 4 cup all purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/ 2 teaspoon baking soda
• 3/ 4 cup buttermilk
• 2 large eggs
• 1/ 2 cup grated cheddar cheese
• 1/ 2 cup frozen corn kernels, thawed and drained
• 1/ 4 cup roasted red peppers from jar, drained and chopped

Preheat oven to 400°F. Grease pan; set aside. In a medium skillet over medium-low heat melt 1 Tbsp butter.  Add green pepper and jalapeño; sauté until tender, about 10 minutes. Let cool. In a large bowl, mix cornmeal, flour, sugar, baking powder, salt and baking soda. Add 3 Tbsp butter and mix with fingertips until mixture resembles coarse meal. In a medium bowl, whisk buttermilk and eggs together. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, and sauteed veggies. Divide batter evenly between 8 cavities. Bake cornbread until golden and toothpick inserted into the center comes out clean, about 30-40 minutes. Cool 20 minutes in pan on rack before inverting.

For outdoor use: Prepare on a 400 degrees F grill over indirect heat for 12-20 minutes until toothpick into the center comes out clean.