Cowboy Cornbread

• 4 teaspoons vegetable oil, divided
• 1 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup low-fat buttermilk
• 1 (4-ounce) can chopped green chiles, undrained
• 1 egg, beaten
• 1 cup frozen whole-kernel corn, thawed
• 10 red bell pepper strips

1. Coat an 8-inch cast-iron skillet with 1 teaspoon oil. Place in a 400u0b0 oven for 10 minutes.
2. Combine the cornmeal and next 4 ingredients in a large bowl. Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well. Add to cornmeal mixture, stirring until the dry ingredients are moistened. Stir in corn. Spoon into preheated skillet. Arrange pepper strips on top of batter.
3. Bake at 400u0b0 for 45 minutes or until a wooden pick inserted in center comes out clean.

vegetable oil, yellow cornmeal, flour, baking powder, baking soda, salt, lowfat buttermilk, green chiles, egg, corn, red bell pepper

Taken from www.myrecipes.com/recipe/cowboy-cornbread (may not work)