Red Pepper Cornbread

Lynnda Cloutier


A great accompaniment to a nice bowl of chili. source unknown

pinch tips: How to Knead Dough




2 cups yellow cornmeal
3/4 cup flour
1 tbsp. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup finely chopped red pepper
1 egg, beaten
1 cup buttermilk
1 cup whole milk
1 tbsp. sugar
3 tbsp. melted butter, divided

Directions Step-By-Step

Preheat oven to 450 with a 10 inch cast iron skillet inside. Mix cornmeal, flour, baking powder, salt and cayenne in large bowl. Stir in bell pepper.
Whisk together egg, buttermilk, milk, sugar and 2 Tbsp. butter til mixed. Stir buttermilk mixture into cornmeal mixture, just til mixed.
Remove preheated skillet from oven; coat bottom and sides with remaining 1 Tbsp. butter. Quickly pour batter into skillet and bake til toothpick inserted in center comes out clean, about 25 minutes.

About this Recipe

Course/Dish: Savory Breads