Instructions: 1. In a 10 inch skillet over medium het in 2 Tbsp hot oil cook red pepper and onion until very tender.

2. Preheat oven to 400 degrees and great a 13 X 9 inch metal baking pan.

3. In a large bowl mix cornmeal, flour, sugar, salt, baking powder, pepper and baking soda.

4. In a medium bowl with a wire whisk beat eggs, buttermilka dn 1/3 cup salad oil until blended.

5. Stir buttermilk mixture, red pepper mixture, and corn into cornmeal mixture just until dry ingredients are moistened.

6. Spread batter evenly in a pan. Bake corn bread for 25-30 minutes until golden and a toothpick inserted into the center comes out clean.

7. Cut corn bread lengthwise into 3 strips, then cut each crosswise into 5 pieces. Serve warm or cool in pan on wire rack to serve later. Reheat if desired.

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