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Recipe Summary

prep:
15 mins
microwave:
1 min
bake:
35 mins at 350°
cool:
15 mins
Servings:
8
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°. Coat a 10-inch cast-iron skillet with nonstick cooking spray.

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  • Place sweet peppers and jalapeño in a microwave-safe dish and microwave 1 minute.

  • 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.

  • Spoon batter evenly into prepared skillet. Bake at 350° for 35 minutes. Cool on a wire rack 15 minutes.

  • Cut into 8 wedges and serve warm or at room temperature.

Nutrition Facts

197 calories; total fat 6g; saturated fat 4g; cholesterol 39mg; sodium 370mg; carbohydrates 21g; fiber 1g; protein 5g.
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Reviews

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