Colby Confetti Corn Bread

servings
8

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1	Heat oven to 375ºF. Butter a 9x9- or 10-inch round baking pan.
2	Combine the cornmeal, parmesan, flour, sugar, baking powder, baking soda and salt in a bowl. Set aside.
3	Heat the butter in a small skillet. Add the red and green peppers and sauté for 3 minutes. Remove from heat and cool slightly.
4	Beat the eggs, milk and buttermilk. Add cornmeal mixture and stir just to blend. Fold in the cooked peppers and 1/2 cup of the Colby. Spread into prepared pan. Sprinkle with the remaining 1/4 cup Colby. Bake 45 minutes until set and the top is golden.

1	Heat oven to 375ºF. Butter a 9x9- or 10-inch round baking pan.
2	Combine the cornmeal, parmesan, flour, sugar, baking powder, baking soda and salt in a bowl. Set aside.
3	Heat the butter in a small skillet. Add the red and green peppers and sauté for 3 minutes. Remove from heat and cool slightly.
4	Beat the eggs, milk and buttermilk. Add cornmeal mixture and stir just to blend. Fold in the cooked peppers and 1/2 cup of the Colby. Spread into prepared pan. Sprinkle with the remaining 1/4 cup Colby. Bake 45 minutes until set and the top is golden.