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Preheat oven to 425 F. Add vegetable oil to a 9-10 inch cast iron skillet, and heat in the oven for 10 minutes.
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Combine dry ingredients in a large mixing bowl. Set aside.
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In a separate mixing bowl, combine buttermilk, eggs, corn, and butter. Once combined, incorporate diced peppers.
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Fold wet mixture into dry ingredients. Combine, being careful not to over mix (I stir it 10-12 times)
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Using an oven mitt, pull skillet out of the oven and add cornbread mixture. Be sure to put skillet back in the oven quickly as to not let the pan cool down.
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Bake in the oven for approximately 25 minutes, or until knife inserted in the center of mixture comes out clean.