Rating: 5 stars
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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.

Recipe by Cooking Light April 2016


Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary test

Serves 16 (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

125 calories; fat 4.6g; saturated fat 2.5g; mono fat 1.2g; poly fat 0.4g; protein 3g; carbohydrates 18g; fiber 1g; cholesterol 22mg; iron 1mg; sodium 295mg; calcium 61mg; sugars 4g.