Colorful red bell pepper and thinly sliced okra add an exciting element in this cast-iron skillet cornbread recipe. Serve the cornbread in wedges alongside chili, baked beans or barbecued chicken or pork.
Make Ahead Tip: Cool, cover and store at room temperature for up to 1 day or wrap airtight and freeze for up to 1 month.
Buttermilk is a thick, tangy cow's-milk dairy product great for baking, salad dressings and marinades. Low-fat and nonfat versions can be used interchangeably in most recipes. Look for it in quart containers in the dairy section of the supermarket. In a pinch, you can make a substitute: Mix 1 tablespoon lemon juice or vinegar into 1 cup low-fat or nonfat milk.
Serving Size: 1 slice
123 calories; protein 3.8g; carbohydrates 19g; dietary fiber 1.9g; sugars 2.7g; fat 3.8g; saturated fat 0.8g; cholesterol 17.1mg; vitamin a iu 293.4IU; vitamin c 8.9mg; folate 16.9mcg; calcium 58.8mg; iron 0.9mg; magnesium 36.2mg; potassium 166.9mg; sodium 390.2mg; thiamin 0.1mg.