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Yield
Serves 16 (serving size: 1 wedge)
Photo: Jennifer Causey; Styling: Lindsey Lower  

How to Make It

Step 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.

Step 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.

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