Red pepper cornbread

Original Post: http://greedygirlcooks.blogspot.com/2015/06/redpepper-cornbread.html

Ingredients

1 ½ cup flour

1 cup cornmeal

2 teaspoons baking powder

½ teaspoon baking soda

1 large red pepper

¼ cup brown sugar

¼ teaspoon salt

1 8 oz can whole kernel corn

1 cup buttermilk

2 large eggs

1 salted stick butter

1 8 oz can cream style corn

Instructions

• Preheat oven to 400 degrees
• Melt butter in a cast iron skillet and set aside to cool
• Chop red peppers into fine pieces
• In a dish combine the flour, cornmeal, baking powder, baking soda, and chopped red peppers
• In a blender or food processor blend the sugar, salt, whole kernel corn, buttermilk and eggs
• Make a well in the center of the dry ingredients and pour in the milk mixture, melted butter and cream corn stir well
• The skillet should have remnants of butter, reheat it once hot pout the cornmeal mixture in.
• Cover tent style with a foil (because the batter will rise)
• Bake for 15 minutes covered and another 20 minutes uncovered to allow the top to brown
• When a tester comes out clean the cornbread is ready to serve
• Allow it to cool slightly before slicing.

Greedy Tips:

• If you don’t have a skillet use any oven safe baking dish.
• You can also roast you red peppers first before adding it.

For roasted red pepper

• Place a clean red pepper on an open flame, char on all sides top and bottom, apx. 5 minutes
• Place charred pepper in a covered container seal and set aside to steam.
• After a few minutes you can wipe/wash away the charred skin remove the seeds and slice into desired shapes