Skillet Corn Bread with Red Bell Pepper
1 jarred roasted red bell pepper, cut in 1/3 inch wide strips
1 cup all purpose flour
1 cup yellow cornmeal
2 Tblsp sugar
2 tsp baking powder
3/4 tsp salt
1/2 cup buttermilk
1/2 cup canned creamed corn
1/4 cup (1/2 stick) unsalted butter, melted and cooled slightly
1 large egg
1/2 tsp hot pepper sauce
2 green onions, sliced
Generously coat 10 inch dutch oven with vegetable shortening.
Whisk flour, cornmeal, sugar, baking powder and salt in large bowl to blend.
Whisk buttermilk, creamed corn, melted butter, egg and hot pepper sauce in medium bowl to blend.
Add buttermilk mixture to dry ingredients and stir just until moistened.
Transfer batter to prepared dutch oven.
Arrange bell pepper strips in spoke pattern atop batter.
Sprinkle with sliced green onions.
Bake at 400 degrees for 20-25 minutes or until tester inserted in center comes out clean.
Cool in dutch oven for 15 minutes.
Serve warm from dutch oven.
|Arrange red pepper strips on corn bread batter then sprinkle |
with green onions