Serves:
8 people
Cooking Time:
50 minutes
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Ingredients
- 1 red bell pepper, sliced
- 1 tablespoon olive oil
- 1 cup cornmeal
- 1 cup flour
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup melted butter
- 1 egg
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup green onions, diced
- 1 (7 ounce) can LA MORENA Whole Jalapenos, sliced
- Butter or cooking spray
Instructions
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Recipe courtesy of Rockin' Mama!
- Preheat oven to 350 degrees F.
- Saute the bell pepper in 1 teaspoon of olive oil until soft.
- Combine cornmeal, flour, baking powder, sugar, and salt in a bowl. Add buttermilk, melted butter, and egg to dry ingredients and stir to combine (do not overmix) .
- Stir in cheese, diced green onions, and two-thirds of the can of sliced LA MORENA jalapenos .
- Prepare a cast iron skillet with butter or cooking spray. Layer the sliced bell peppers and the remaining one-third of the can of LA MORENA jalapenos on the bottom of the skillet, Pour the batter over the bell peppers and jalapenos.
- Bake 30 to 35 minutes or until golden brown and a toothpick inserted into the center of the cornbread comes out clean.
- Run a knife around the edge of cornbread. Allow cooling for 10 minutes.
- Place a plate over the skillet, and carefully flip over. Cut into wedges and serve immediately.
