Cowboy Cornbread

Name: Cowboy Cornbread
Ingredients: 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

11 ingredients

3 steps

Ingredients

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

Directions

1

Coat an 8-inch cast-iron skillet with 1 teaspoon oil. Place in a 400° oven for 10 minutes.
2

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.
3

Bake at 400° for 45 minutes or until a wooden pick inserted in center comes out clean.