Tuesday, January 14, 2014

Skillet Corn Bread with Red Bell Pepper

 
      I found this corn bread recipe from a July 2002 issue of Bon Appetit to accompany the pot of Bloody Mary Chili I recently made.  Not overly sweet, with a touch of heat from the hot pepper sauce and a topping of roasted red pepper and scallions, it's pretty to look at and very tasty as well.  Be sure to oil your dutch oven with shortening to help give it a crispy, golden crust.  In my 10 inch oven it baked for exactly 25 minutes with 10 coals in a ring around the bottom and 22 on the lid.  The winds were gusting quite strong today, as a reminder, your coals will burn faster on windy days so it's a good idea to rotate your lid every 10 minutes or so to help them burn more evenly.  This is a perfect corn bread for mopping up the spicy juices of your favorite chili.

Skillet Corn Bread with Red Bell Pepper
1 jarred roasted red bell pepper, cut in 1/3 inch wide strips
1 cup all purpose flour
1 cup yellow cornmeal
2 Tblsp sugar
2 tsp baking powder
3/4 tsp salt
1/2 cup buttermilk
1/2 cup canned creamed corn
1/4 cup (1/2 stick) unsalted butter, melted and cooled slightly
1 large egg
1/2 tsp hot pepper sauce
2 green onions, sliced

     Generously coat 10 inch dutch oven with vegetable shortening.
     Whisk flour, cornmeal, sugar, baking powder and salt in large bowl to blend.
     Whisk buttermilk, creamed corn, melted butter, egg and hot pepper sauce in medium bowl to blend.
     Add buttermilk mixture to dry ingredients and stir just until moistened.
     Transfer batter to prepared dutch oven.
     Arrange bell pepper strips in spoke pattern atop batter.
     Sprinkle with sliced green onions.
     Bake at 400 degrees for 20-25 minutes or until tester inserted in center comes out clean.
     Cool in dutch oven for 15 minutes.
     Serve warm from dutch oven.

Arrange red pepper strips on corn bread batter then sprinkle
with green onions

Bake for 20-25 minutes at 400 degrees

A dressed up corn bread with a little heat
Posted by at
Labels:

8 comments:

  1. AnonymousJanuary 14, 2014 at 4:53 AM

    Today's recipe looks great! I am involved in scouting where we do our fair share of dutch oven cooking. One thing that we have noticed is that the briquettes of Kingsford charcoal have gotten smaller over the years and as a result burn quicker and not as hot for a given count. So we have switched over to a local grocery store's brand of charcoal which is larger.

    What brand are you using? And how big are the briquettes? I'll have to measure ours and get a comparison.

    John

    ReplyDelete
    Replies
    1. AnonymousJanuary 14, 2014 at 6:12 AM

      Hi John, I use Kingsford, have had good luck with them so far. They are smaller and do burn hot but once I light them I do not wait until they are completely covered in ash to start cooking. Often I start cooking with them 10 minutes after I've lit my chimney starter. It all depends on the weather too, they will definitely burn faster on a windy day. I know there are other brands people like, to save money I stock up on Kingsford around the holidays when Lowe's and Home Depot have them on sale. It's whatever works for you, I'm a creature of habit, am used to Kingsford and would have to start from scratch learning all over again with a different brand. Thanks for stopping by, Liddy

      Delete
    2. AnonymousJanuary 14, 2014 at 1:33 PM

      Hi John,

      I did a test in my dutch oven with an oven thermometer. I loaded it up with coals and "pre-heated" it so that I could tell how hot it was actually getting. I knew from that point 2 things. 1) How hot it actually got with the recommended number of coals and 2) What that heat felt like to my hands. After years of cooking this way I can tell how I am doing based off of the feel of the heat. I learned this from a Revolutionary War Reenacter who only cooked with fire coals. Helped tremendously.

      Delete
    3. AnonymousJanuary 15, 2014 at 7:32 AM

      What a great way to get a feel for temperature control, thanks for sharing. Liddy

      Delete
    4. BeckyJanuary 17, 2014 at 8:33 AM

      I use Kingsford, too, and I also don't wait until they are asked over. Once they are light, I start cooking. I have been thinking of trying something different though because Kingsford leaves a lot of ash behind.

      Nice looking cornbread, Liddy! Very pretty!

      Delete
    5. BeckyJanuary 17, 2014 at 8:34 AM

      Excuse my typos. LOL!

      Delete
    6. AnonymousJanuary 18, 2014 at 1:39 AM

      Thanks Becky! Liddy

      Delete
  2. DevinJune 19, 2023 at 5:23 AM

    Great read thankk you

    ReplyDelete

Subscribe to: Post Comments (Atom)