Spicy peppers and tangy goat cheese pack a flavorful punch in this Upside-Down Pepper Cornbread.
Upside-Down Pepper Cornbread
Yields: 1 (10-inch) skillet
- 1 small cubanelle pepper,seeded and sliced
- 1 large fresno pepper, seeded and sliced
- 1½ cups plain yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ teaspoon baking soda
- ½ teaspoon ground black pepper
- 1¾ cups whole buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 cup crumbled goat cheese
- ½ cup diced red bell pepper
- ¼ cup diced cubanelle pepper
- Softened butter, to serve
- Preheat oven to 425°. Spray a 10-inch cast-iron skillet with cooking spray.
- Place sliced cubanelle and fresno peppers in an even layer in skillet.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, baking soda, and pepper. In a small bowl, whisk together buttermilk, egg, and melted butter. Add buttermilk mixture to cornmeal mixture, stirring just until combined. Stir in goat cheese, bell pepper, and diced cubanelle pepper just until combined. Carefully pour batter over pepper slices in skillet.
- Bake until a wooden pick inserted in center comes out clean, about minutes. Let cool in skillet for minutes. Invert onto a serving plate. Serve with softened butter, if desired.