Pepper-Studded Cornbread

Pepper-Studded Cornbread
Makes 8
Prep 15 m
Microwave 1 m
Bake 35 m
Cool 15 m

Ingredients

Directions

  1. 1 of 5 Heat oven to 350 degrees . Coat a 10-inch cast-iron skillet with nonstick cooking spray.
  2. 2 of 5 Place sweet peppers and jalapeno in a microwave-safe dish and microwave 1 minute.
  3. 3 of 5 In a large bowl, whisk flour, cornmeal, sugar, baking powder, baking soda and salt. Stir in buttermilk, egg and butter until dry ingredients are just moistened. Fold in peppers and corn.
  4. 4 of 5 Spoon batter evenly into prepared skillet. Bake at 350 degrees for 35 minutes. Cool on a wire rack 15 minutes.
  5. 5 of 5 Cut into 8 wedges and serve warm or at room temperature.
Nutrition Information for Pepper-Studded Cornbread
Servings Per Recipe: 8
Per Serving: 4 g sat. fat, 39 mg chol., 21 g carb., 370 mg sodium, 5 g pro., 1 g fiber, 6 g Fat, total, 197 kcal cal.