Photo: Jennifer Causey; Styling: Lindsey Lower
Roasted red peppers gives this sweet cornbread skillet an added southwestern-style kick of flavor -- and we're sure not complaining about that. Don't have buttermilk on hand? No problem. Whisk a little milk or water into plain yogurt or sour cream to thin until the consistency is buttermilk-like.
Serves 16 (serving size: 1 wedge)
1. Preheat oven to 425°. Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Combine buttermilk, 3 tablespoons melted butter, and egg in a bowl. Stir roasted red bell peppers and onion into buttermilk mixture. Stir buttermilk mixture into cornmeal mixture.
2. Place 1 tablespoon butter in a 10-inch cast-iron skillet; place skillet in oven 1 minute. Remove pan from oven; pour batter into pan. Bake at 425° for 25 to 28 minutes.