Bitsy's Kitchen
Cowboy Cornbread
4 tsp. vegetable oil, divided
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup low-fat buttermilk
4 oz. chopped green chilies (1 can) undrained
1 egg, beaten
1 cup frozen whole kernel corn, thawed
10 red bell pepper strips
Coat an 8-inch cast iron skillet with 1 teaspoon oil. Place in a 400° F. oven for 10 minutes. Combine the cornmeal and next 4 ingredients in a large bowl. Combine remaining oil, buttermilk, chilies, 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. Bake at 400° F. for 45 minutes or until a wooden pick inserted in center comes out clean.
Yield: 10 servings.