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    You are in: Home / Recipes / Peppy Skillet Cornbread Recipe
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    Peppy Skillet Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    PainterCook's Note:

    I just found this recipe in Vegetarian Times magazine. Recently, I have become a fan of cornbread, especially with bean or lentil soup. This is a spicy version that is easy to prepare.

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    Units: US | Metric


    1. 1
      Butter a 10-inch cast iron skillet or a round cake pan and place in oven. Preheat oven to 425 degrees.
    2. 2
      Stir together cornmeal, flour, sugar, baking powder, salt, soda, and cayenne in a large bowl. Fold egg mixture (eggs and buttermilk lightly beaten) into cornmeal mixture until combined. Add bell pepper.
    3. 3
      Pour batter into hot skillet/pan and bake 10 minutes, sprinkle cheese over top and bake 5 more minutes, or until done (toothpick in center comes out clean).
    4. 4
      Remove from oven and cool 10 minutes. Serve cut in wedges or right out of the pan at the table.

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    Ratings & Reviews:

    • on April 04, 2009


      Superior cornbread! Thanks so much for sharing this recipe. I made it for breakfast this morning and DH just walked in with a mouthful and 2 thumbs up. So, there you go. I love the brown sugar in here. I used bacon grease instead of butter but other than that the recipes was followed to a T. Made and reviewed for PAC Spring 09.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Peppy Skillet Cornbread

    Serving Size: 1 (93 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 199.9
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 5.1 g
    Cholesterol 55.8 mg
    Sodium 524.7 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 1.2 g
    Sugars 6.3 g
    Protein 6.8 g

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