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Diced bell pepper and a cheesy topping mean you can skip the butter when serving this colorful cornbread. Baking it in a preheated skillet or pan gives it a crunchy-chewy crust. No buttermilk on hand? Simply stir 1 1/2 Tbs. vinegar into 1 2/3 cups low-fat milk.
Butter 10-inch cast iron skillet or round cake pan, and place in oven. Preheat oven to 425˚F.
Stir together cornmeal, flour, brown sugar, baking powder, salt, baking soda, and cayenne pepper in large bowl. Whisk buttermilk and melted butter into eggs in separate bowl. Fold egg mixture into cornmeal mixture until combined. Stir in bell pepper.
Pour batter into hot skillet, and bake 10 minutes. Sprinkle cheese over top, and bake 5 minutes more, or until toothpick inserted in center comes out clean. Remove from oven, and cool 10 minutes, or until set. Cut into wedges, and serve in pan or on serving plate.
- Calories 215
- Carbohydrate Content 26 g
- Cholesterol Content 58 mg
- Fat Content 9 g
- Fiber Content 1 g
- Protein Content 8 g
- Saturated Fat Content 5.5 g
- Sodium Content 460 mg
- Sugar Content 7 g