Chef Lou's Pepper-Jack Skillet Bread
1 Tablespoon vegetable oil
1/2 cup diced green pepper
¼ cup chopped green onion
¼ cup diced tomatoes
3-4 tablespoons minced pickled jalapeno peppers
1-1/4 cups flour
1 cup cornmeal
3 tablespoons packed brown sugar
2-1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoon pepper
1-1/4 cups milk
¼ Cup Melted Butter
1 Egg, Slightly Beaten
1 cup shredded pepper-jack cheese
2 tablespoons chopped fresh cilantro
Preheat oven to 400 degrees.
Grease a 10-inch cast iron skillet and set aside.
Heat oil in a small pan, and add green pepper, green onions, and tomatoes.
Cook for a couple minutes until all of liquid has evaporated.
Remove from heat.
Combine flour, cornmeal, brown sugar, baking powder, salt, and pepper into a bowl.
In another bowl, beat together milk , butter, and egg.
Pour milk batter, the pepper, onion, and tomato mixture into dry ingredients, stirring until incorporated.
Fold in pepperjack cheese and cilantro.
Pour batter into the greased cast iron skillet.
Bake for approximately 20 minutes.
Serve warm with a big bowl of chili!