Wolfish Skillet Cornbread

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Wolfish Skillet Cornbread Wolfish Skillet Cornbread by Sir Derrick of Sudbury

3/4 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter milk
3 tablespoons butter, melted
1 egg
1/4 cup chopped onion
1/4 cup chopped green bell pepper
Pinch paprika

Heat oven to 450 degrees F.
Place medium-size cast iron skillet (8 inches in diameter) in oven to heat.

Mix together the flour, cornmeal, sugar, baking powder and salt in a medium-size bowl. Whisk together the butter milk, 2 tablespoons of the melted butter and the egg in a small bowl. Stir milk mixture into flour mixture until evenly moistened. mix in onions and bell peppers. For a bit of heat try a few of your favorite hot peppers.

Remove the hot skillet from the oven. Brush the bottom and sides of hot skillet with the remaining 1 tablespoon melted butter (butter will sizzle as soon as it hits the skillet). Pour the batter into the skillet, spreading it to the edges of the pan. Sprinkle top with the paprika. Bake for 20 to 25 minutes or until the top of the corn bread is golden and begins to crack slightly.

Let corn bread cool 10 minutes.Cut cornbread into wedges and serve warm.
This is great with Chilli, stew, a must side dish for greens. Enjoy!

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