Melt butter in a 10-inch heavy cast iron skillet over low heat. Rotate the skillet slightly to coat the sides. Set aside.
Combine corn meal, flour, undissolved yeast, sugar, baking powder and salt in a large bowl. Add buttermilk, egg, peppers and onion; stir until well mixed. Pour into skillet.
Cover the skillet and let rise in a warm, draft-free place for 30 minutes or until almost doubled.
Preheat oven to 350°F. Bake the bread for 30 minutes or until a toothpick inserted in the center comes out clean.
Melt butter in a 10-inch heavy cast iron skillet over low heat. Rotate the skillet slightly to coat the sides. Set aside.
Combine corn meal, flour, undissolved yeast, sugar, baking powder and salt in a large bowl. Add buttermilk, egg, peppers and onion; stir until well mixed. Pour into skillet.
Cover the skillet and let rise in a warm, draft-free place for 30 minutes or until almost doubled.
Preheat oven to 350°F. Bake the bread for 30 minutes or until a toothpick inserted in the center comes out clean.
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