Ingredients
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1/2 cup milk
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1/2 cup buttermilk
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2 tablespoons vegetable oil
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1 tablespoon granulated sugar
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup cornmeal
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1/2 cup all-purpose flour
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2 tablespoons whole kernel corn
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2 tablespoons diced red bell peppers or 2 tablespoons pimientos
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2 tablespoons minced jalapenos
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1 extra-large egg
Instructions
- Heat oven to 425°F.
- Generously grease 8-inch cast iron skillet or round baking pan.
- In medium bowl, whisk together milk, buttermilk, egg, oil, sugar, baking powder, and salt until well blended. Add cornmeal and flour. Mix just until dry ingredients are moistened. Fold in red pepper, jalapeños, and corn. Pour into skillet.
- Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.