Name: Hatch Pepper Skillet Cornbread Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 1 cup unsalted butter (melted); 3 cups all purpose flour; 1 cup Bob's Red Mill medium-grind yellow cornmeal; 1/2 cup sugar; 1/4 teaspoon cayenne pepper; 2 tablespoons baking powder; 1 tablespoon kosher salt; 1 1/4 cups whole milk; 3/4 cup sour cream; 2 extra large eggs; 1 roasted red bell pepper ((can use jarred roasted bell pepper) or roast in a 375° oven for 25-30 minutes; transfer pepper to a bowl covered in plastic wrap to cool; remove skins and seeds) Reserve a few slices to decorate the top, if desired.); 1 cup fresh corn kernels ((from about 2 ears) Reserve a few kernels to decorate the top, if desired.); 1/2 cup fire roasted hatch chiles (peeled, seeded and chopped (can use canned hatch chiles)); 2 cups grated cheddar cheese ((can use monterey jack or pepper jack if preferred). Reserve about 1/4 cup to sprinkle on top, if desired.); 1/2 cup cilantro (chopped); 2 tablespoons butter (for the skillet)