Categories: Pizza/flatbread

Ingredients

• 1 small cubanelle pepper, seeded and sliced
• 1 large fresno pepper, seeded and sliced
• 1 1/2 cups plain yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp. sugar
• 1 1/2 tsp baking powder
• 1 tsp kosher salt
• 3/4 tsp baking soda
• 1/2 tsp black pepper
• 1 3/4 cups whole buttermilk
• 1 large egg
• 3 tbsp. unsalted butter, melted
• 1 cup crumbled goat cheese
• 1/2 cup diced red bell pepper
• 1/4 cup diced cubanelle pepper
• Softened butter, to serve

Directions

1. Preheat oven to 425. Spray a 10-inch cast-iron skillet with cooking spray.

2. Place slice cubanelle and fresno peppers in an even layer in skillet.

3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, baking soda and pepper. In a small bowl, whisk together buttermilk, egg, and melted butter. Add buttermilk mixture to cornmeal mixture, stirring just until combined. Stir in goat cheese, bell pepper, and diced cubanelle pepper until just combined. Carefully pour batter over pepper slices in skillet.

4. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in skillet for 10 minutes. Invert onto a serving plate. Serve with softened butter.

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