Preheat oven to 350°F. In skillet, fry onions and peppers in 2 tablespoons butter till crisp-tender. Remove from heat, stir in corn and reserve. Combine flour, cornmeal, baking powder, baking soda, sugar and salt in large bowl.
Lightly beat together 1 stick melted butter, buttermilk and eggs. Pour into flour mixture and whisk together until just combined. Fold in vegetables. Butter 9 x 13-inch baking pan. Pour in batter and bake 45 minutes or until cornbread is set in center.
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Published in the January 18, 2006 issue of Farm World.