Roasted Pepper Cornbread

Ingredients

• 1 large red bell pepper
• 1 large poblano pepper
• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 1/2 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cayenne pepper
• 3/4 cup sour cream
• 1/2 cup buttermilk
• 2 large eggs
• 3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan
• 2 tablespoons canola oil
• 1 cup frozen corn kernels, thawed

Directions

1. Put a 10-inch cast iron skillet on the oven’s middle rack, then heat the oven to 425 degrees F. While the oven warms, roast the red bell pepper and poblano over an open flame, using a gas stove or grill, until the skins are blackened all over. Move the peppers to a bowl, cover the bowl with plastic wrap, and let them cool, 5 to 10 minutes. Peel away the charred skins, then remove the stems and seeds. Finely chop the pepper flesh.
2. In a medium bowl, whisk the cornmeal with the flour, sugar, baking powder, Kosher salt, baking soda, and cayenne pepper. In another medium bowl, whisk the sour cream, buttermilk, eggs, canola oil, and 3 tablespoons melted butter. Add the wet mixture to the dry ingredients and whisk until fully combined. Stir in the chopped peppers and corn.
3. With pot holders, carefully pull the hot skillet from the oven. Add 1 tablespoon butter to the skillet and swirl it around until it melts and coats the inside. Pour in the cornbread batter, then return the skillet to the oven. Bake for about 20 minutes, until a skewer pushed into the center comes out clean. Let the bread rest in the pan for 5 minutes, then carefully turn it out onto a wire rack and let it cool for another 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.