Recipe courtesy of Ree Drummond
Save Recipe Print
Total:
50 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
50 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.

In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.

In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)

Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Jalapeno Cheddar Cornbread

Recipe courtesy of Ina Garten

Jalapeno Poppers

Recipe courtesy of Ree Drummond

Cheesy Orzo

Recipe courtesy of Rachael Ray

Southern Cornbread

Recipe courtesy of Cat Cora

Cheesy Polenta

Recipe courtesy of Giada De Laurentiis

Roasted Jalapeno Poppers

Recipe courtesy of Rachael Ray

Cheesy Hash Brown Casserole

Recipe courtesy of Ree Drummond

Cheesy Refried Bean Casserole

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories