Skillet Corn Bread with Red Bell Pepper Recipe

Name: Skillet Corn Bread with Red Bell Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium-size red bell pepper; Solid vegetable shortening; 1 cup unbleached all purpose flour; 1 cup yellow cornmeal; 2 tablespoons sugar; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 cup buttermilk; 1/2 cup canned creamed corn; 1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly; 1 large egg; 1/2 teaspoon hot pepper sauce; 2 green onions, trimmed, sliced

Servings: persons

1 medium-size red bell pepper
Solid vegetable shortening
1 cup unbleached all purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup buttermilk
1/2 cup canned creamed corn
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 large egg
1/2 teaspoon hot pepper sauce
2 green onions, trimmed, sliced

1
Char bell pepper over gas flame or in broiler until blackened on all sides.
2
Enclose in paper bag 10 minutes.
3
Peel and seed pepper; cut into 1/3-inch-wide strips.
4
Set aside.
5
Position rack in center of oven; preheat to 400F.
6
Generously coat 10-inch-diameter ovenproof skillet with vegetable shortening.
7
Whisk flour, cornmeal, sugar, baking powder, and salt in large bowl to blend.
8
Whisk buttermilk, creamed corn, melted butter, egg, and hot pepper sauce in medium bowl to blend.
9
Add buttermilk mixture to dry ingredients and stir just until moistened.
10
Transfer batter to prepared skillet.
11
Arrange bell pepper strips in spoke pattern atop batter.
12
Sprinkle with sliced green onions.
13
Bake corn bread until tester inserted into center comes out clean, about 20 minutes.
14
Cool 15 minutes.
15
Serve corn bread warm from skillet.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium-size red bell pepper, Solid vegetable shortening, 1 cup unbleached all purpose flour, 1 cup yellow cornmeal, and more.

Yes, Skillet Corn Bread with Red Bell Pepper falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Skillet Corn Bread with Red Bell Pepper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions