Servings:
Makes 8 servings
Ingredients
- 1 egg
- 5 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1 cup stone ground cornmeal
- 4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon coarse salt
- 1 tablespoon sugar
- 4 ounce unsalted butter
- 3/4 cup cooked corn kernels
- 3 1/4 tablespoon chopped hot green chiles
- 1 tablespoon red bell pepper, diced
- 3 tablespoon green onions, chopped
Preparation
Baking Directions:
Place cast iron skillet or corn stick mold in an oven heated to 425 degrees F.
In a mixing bowl, whisk together egg and buttermilk.
In a separate bowl, mix together flour, cornmeal, baking powder, baking soda, salt and sugar.
Add dry ingredients to buttermilk mixture and mix with a wooden spoon; do not over mix.
In a small skillet, melt butter and add chiles, red pepper and onions.
Cook for 10 minutes until vegetables are soft.
Fold corn and pepper mixture into the cornbread batter.
Remove skillet from oven and grease with vegetable spray or brush with melted butter.
Add batter and bake for 10 to 15 minutes for sticks and 20 to 25 minutes for skillet.
