Servings: Yield is dependent on the choice of cooking pan (baking dish, iron skillet or muffin pan). This recipe makes a very moist cornbread. If you’re not looking for Christmas color, substitute two (4 oz) cans of chopped green chilies for the bell peppers to give this a little Mexican influence.
- 3 Cups Flour
- 1 Cup Sugar
- 1 Cup Yellow Cornmeal
- 2 Tablespoons Baking Powder
- 1 Teaspoon Salt
- 2 1/2 Cups Buttermilk
- 4 Large Eggs, Slightly Beaten
- 2/3 Cups olive oil
- 8 Tbl Butter, Melted
- 1/2 Red Bell Peppers, Chopped
- 1/2 Green Bell Peppers, Chopped
- 2 Cups Cheddar Cheese, Grated
Preheat oven to 350°F. Butter an 8 x 8 square baking dish (Optional – you could also use an 8″ iron skillet or muffin pans). In a large bowl, mix together the flour with the sugar, cornmeal, baking powder and the salt. In a second bowl, mix together the buttermilk, eggs, oil and melted butter. Add the wet ingredients to the dry and stir until just combined. Mix in gently the bell peppers and the cheese. Transfer to baking dish. Bake for 35 minutes or until a tester inserted into the cornbread comes out clean.