Part of Claudia Teague’s 12-course holiday meal, this Cornbread and pan veggies creation will have your mouth watering and your stomach clamoring for more, if you can stuff it in.
1 cup Self-rising Corn Meal
½ cup Self-rising Flour
½ cup Vegetable Oil
1 cup Milk
1 cup Fresh Corn (cut off the cobb)
1 cup Onion (chopped)
1 cup Cheddar Cheese (grated)
4 large Eggs (beaten)
4 Hot Peppers (seeded and diced)
1 TBSP Butter
1 cup Mixed color bell peppers (diced)
Preheat oven to 400°. In a large cast iron skillet, sear corn, bell peppers and onion. Remove from heat and stir in hot peppers. Place vegetables in a separate bowl. Wipe out cast iron pan and add the oil to the pan. Heat the oil in oven for about 5 minutes. While oil is heating, add remaining ingredients to the seared vegetables and mix well by hand. Pour the oil in the mixture and finish mixing quickly and return to hot iron pan. This gives a nice, crispy edge to the cornbread. Bake for 45-60 minutes, until it is golden brown and done in the center.