Cowboy Cornbread

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 10  bell pepper strips red
• 4 ounce chiles green undrained chopped canned
• 1 cup whole-kernel corn frozen thawed
• 1  eggs beaten
• 0.8 cup flour all-purpose
• 0.8 cup buttermilk low-fat
• 0.3 teaspoon salt 
• 4 teaspoons vegetable oil divided
• 1 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven

Directions

1. Coat an 8-inch cast-iron skillet with 1 teaspoon oil.
2. Place in a 400 oven for 10 minutes.
3. Combine the cornmeal and next 4 ingredients in a large bowl.
4. Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well.
5. 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.
6. Bake at 400 for 45 minutes or until a wooden pick inserted in center comes out clean.