Skillet Corn Bread with Red Bell Pepper
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 large egg
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1 cup yellow cornmeal
- 1/2 cup buttermilk
- 1/2 teaspoon hot pepper sauce
- Carbohydrate 46 g(15%)
- Cholesterol 52 mg(17%)
- Fat 10 g(15%)
- Fiber 2 g(10%)
- Protein 7 g(13%)
- Saturated Fat 5 g(27%)
- Sodium 298 mg(12%)
- Calories 296
Preparation Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/3-inch-wide strips. Set aside. Position rack in center of oven; preheat to 400°F. Generously coat 10-inch-diameter ovenproof skillet with vegetable shortening. Whisk flour, cornmeal, sugar, baking powder, and salt in large bowl to blend. Whisk buttermilk, creamed corn, melted butter, egg, and hot pepper sauce in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until moistened. Transfer batter to prepared skillet. Arrange bell pepper strips in spoke pattern atop batter. Sprinkle with sliced green onions. Bake corn bread until tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. Serve corn bread warm from skillet.
Preparation Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/3-inch-wide strips. Set aside. Position rack in center of oven; preheat to 400°F. Generously coat 10-inch-diameter ovenproof skillet with vegetable shortening. Whisk flour, cornmeal, sugar, baking powder, and salt in large bowl to blend. Whisk buttermilk, creamed corn, melted butter, egg, and hot pepper sauce in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until moistened. Transfer batter to prepared skillet. Arrange bell pepper strips in spoke pattern atop batter. Sprinkle with sliced green onions. Bake corn bread until tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. Serve corn bread warm from skillet.
