2 tbsp. butter
1/2 c. green pepper, chopped
1/2 c. all purpose flour
1/2 c. yellow cornmeal mix
1 1/2 tbsp. sugar
1/2 tsp. salt
1/2 c. milk
1 egg

Melt butter in medium size cast iron skillet over low heat. Add the peppers and saute. Stir occasionally. Leave skillet on low heat. Combine dry ingredients and set aside. Milk and egg should be beaten (lightly) together.

Add milk mixture to dry ingredients. Add sauteed peppers. Mix. QUICKLY scrape the mixture back into skillet. Cover and cook approximately 10 minutes. Make sure the heat is low or bread will burn. After 10 minutes, turn cornbread over and cook about 2 minutes.