1-3/4 c. yellow cornmeal 3/4 c. (3 -oz.) Wisconsin Parmesan cheese, grated 1/2 c. flour 3 Tbsp. sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 2 tsp. butter 1/2 c. finely chopped red bell pepper 1/2 c. finely chopped green bell pepper 3 eggs 2 c. milk 1-1/3 c. buttermilk 3/4 c. (3 -oz.) Wisconsin Colby Cheese, shredded and divided
Preheat the oven to 375° F. Butter a 9x9- or 10-inch round baking pan. Combine the cornmeal, Parmesan, flour, sugar, baking powder, baking soda and salt in a bowl. Set aside. Heat the butter in a small skillet. Add the red and green peppers and sauté for 3 minutes. Remove from heat and cool slightly. 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 cheese. Spread into prepared pan. Sprinkle with the remaining 1/4 cup Colby. Bake 45 minutes until set and the top is golden.