Bell Pepper & Sage Skillet Cornbread
A new take on your traditional cornbread recipe.
Make This Recipe
Ingredients
- 2/3 cup unsalted butter, softened
- 1/3 cup sugar
- 1/3 cup honey
- 2 cups cornmeal
- 1 1/3 cups all-purpose flour
- 4 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon fresh sage, minced
- 3 Eggland’s Best eggs (large)
- 1 2/3 cups buttermilk
- 1 cup of red and orange bell peppers, chopped
Preparation
- Preheat oven to 400 degrees F (or over an open fire). Grease a 10-inch cast-iron skillet. Set aside.
- In a large mixing bowl with a hand mixer (or by hand with a wooden spoon), cream together the butter, sugar, and honey until smooth.
- In a separate mixing bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together the eggs and buttermilk.
- Pour 1/3 of the milk mixture and 1/3 flour of the mixture alternately into butter mixture; whisk until just mixed.
- Repeat with remaining ingredients and stir in prepared bell peppers.
- Spread the batter evenly into prepared cast iron skillet.
- Bake in the preheated oven (or oven open flame with an aluminum foil cover the skillet to trap in the heat) until a toothpick inserted into the center comes out clean, 22 to 26 minutes.
- Cool in the pan for 10 minutes before slicing
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 370 |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Cholesterol | 87 mg |
| Sodium | 473 mg |
| Carbohydrates | 54 g |
| Dietary Fiber | 3 g |
| Protein | 8 g |