Roasted Red Pepper and Bacon Cornbread
Cleaning the roasted peppers is a really messy job, but well worth doing.

2 red bell peppers
3 slices bacon, diced
½ onion, diced
1 box Jiffy corn muffin mix
1 egg
1/3 cup milk

Preheat the oven to 400°.

Roast the red peppers over an open flame until they are completely black. Set into a bowl and cover
with plastic wrap. Allow the peppers to sit for 20 minutes. Transfer peppers to a board and slice in half.  
Remove the stems and seeds.  Scrape off all the blackened skin. Dice peppers finely.

In a small skillet fry the bacon with the onion until the bacon is crisp and the onion slightly browned.  Mix
in the roasted red peppers.

Prepare the corn bread according to the package directions using the egg and milk. Stir in the roasted
red pepper mixture.

Spray an 8-inch baking pan with cooking spray. Pour cornbread mixture into pan. Bake at 400° for 20
minutes or until toothpick inserted into the middle comes out clean.