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Title: Pepper & Onion Shortcake
Categories: Sauces, Spreads
Yield: 6 Servings

1 c Onions; thinly sliced
3 md Sweet bell peppers; red and
-green, sliced into thin
-strips
3/4 c Sour cream
3/4 c Yogurt
1/4 c Butter
1/4 ts Salt; up to 1/2 ts
1/4 ts Dill
Paprika; to taste
Black pepper; to taste

One hour to prepare, including cornbread and its baking.

Make a batch of your favorite cornbread. Prepare the following topping
while the bread bakes, so it can be served as soon as the bread is
done.

Melt the butter in a heavy skillet or saucepan. Add the onions and
salt. Turn the heat way down and cook very slowly until the onions are
translucent (not brown). Add peppers, black pepper, and dill. Cover
and cook for 10 minutes. Add sour cream and yogurt. Keep warm over
low heat until the cornbread is ready. Ladle the topping over split
chunks of hot cornbread. You might want to serve this in bowls.

Pass around extra dill weed. Sprinkle paprika onto each serving.

Recipe by Moosewood Cookbook

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