Peppy Skillet Cornbread
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 1⁄3 cups yellow cornmeal
- 2⁄3 cup flour
- 2 teaspoons baking powder
- 1⁄4 cup brown sugar
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon cayenne pepper
- 1 2⁄3 cups buttermilk
- 4 tablespoons butter, melted
- 2 large eggs, lightly beaten
- 1⁄2 cup diced bell pepper (any color)
- 1 1⁄2 cups shredded cheese
directions
- Butter a 10-inch cast iron skillet or a round cake pan and place in oven. Preheat oven to 425 degrees.
- 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.
- 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).
- Remove from oven and cool 10 minutes. Serve cut in wedges or right out of the pan at the table.
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Reviews
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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.
Tweaks
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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.
RECIPE SUBMITTED BY
PainterCook
Laporte, 44
I am a wildlife biologist, writer, and artist living in Northern Colorado. Cooking is one of my favorite activities, second only to watching Alton Brown on food network, or Anthony Bourdain on the travel channel. I also get a kick out of prowling antique malls looking for vintage cookware.
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<br>I just want to share that I am a breast cancer survivor and was diagnosed youngish and early. Look forward to hearing from anyone with recipes that use cancer-fighting ingredients.
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<br>Also, although I earn most of my living as a biologist, I am an artist and sell inexpensive but high-quality reproductions of my original animal/wildlife paintings online. While I can't quit my day job yet, support from sales allow me to donate artwork to conservation causes, as silent auction items, calendars, and greeting cards. My web site is listed below.
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<br>I like recipes that are simple enough that I can memorize them. This doesn't mean that I don't tackle complicated ones, just that I think it's good to have an arsenal of easy ones for any occasion. It is helpful as well to understand the science behind cooking, so you can develop your own versions of favorite dishes. It also helps if your top recipes are adaptable, in case you're missing an ingredient.
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