This chile-flavored cornbread is a great way to sneak in vegetables. Serve it with chili, soup, or stew or use it for hamburger buns. And be sure to tell your kids it's a favorite with ropers, bulldoggers, vaqueros, and cowboys of every stripe.
4 teaspoons vegetable oil, divided
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
1 (4-ounce) can chopped green chiles, undrained
1 egg, beaten
1 cup frozen whole-kernel corn, thawed
10 red bell pepper strips
How to Make It
Coat an 8-inch cast-iron skillet with 1 teaspoon oil. Place in a 400° oven for 10 minutes.
Combine the cornmeal and next 4 ingredients in a large bowl. Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well. Add to cornmeal mixture, stirring until the dry ingredients are moistened. Stir in corn. Spoon into preheated skillet. Arrange pepper strips on top of batter.
Bake at 400° for 45 minutes or until a wooden pick inserted in center comes out clean.