Tramontina LYON Stovetop Pepper Jack Cornbread

1/2	onion, chopped and sautéed until golden and tender
1	red bell pepper, diced and sautéed until tender
1	green bell pepper, diced and sautéed until tender
1/3 cup	room temperature, unsalted butter
1/4 cup	granulated sugar
3/4 teaspoon	salt
1	egg room temperature
3/4 cup plus 2 tablespoons	milk
3/4 cup	all-purpose flour
3/4 cup	cornmeal
2 teaspoons	baking powder
8 ounces	pepper jack cheese, shredded

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Tramontina LYON Stovetop Pepper Jack Cornbread - Instructions

This recipe is for the Tramontina LYON 5-quart Dutch Oven. Makes 8 to 10 servings

Prep Time: 30 minutes
Total Time: 1-1/4 hours

1. Prepare onion and peppers. Set aside to cool.

2. In a mixing bowl, cream together butter, sugar and salt.

3. Add egg.

4. Add milk.

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Tramontina LYON Stovetop Pepper Jack Cornbread - Instructions Continued

5. Stir in flour, cornmeal and baking powder.

6. Fold in onion, peppers and shredded cheese.

7. Spoon batter into LYON 5-quart Dutch Oven and cover with lid.

8. Place on a low-medium burner.

9. Bake on top of the stove for 35 minutes. A toothpick inserted into the center of
the cornbread should come out clean.

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