Peppy Skillet Cornbread

READY IN: 35mins
Recipe by PainterCook

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.

Top Review by Penny Stettinius

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.

Ingredients Nutrition


  1. Butter a 10-inch cast iron skillet or a round cake pan and place in oven. Preheat oven to 425 degrees.
  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. 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. Remove from oven and cool 10 minutes. Serve cut in wedges or right out of the pan at the table.

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