1 tablespoon plus 1 teaspoon vegetable oil, divided
3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup yellow cornmeal
1 egg, lightly beaten
3/4 cup low fat buttermilk
1 (4.5 ounce) can chopped green chiles, undrained
1 cup frozen whole kernel corn, thawed
10 sweet red pepper strips

Directions:
Coat an 8 inch cast iron skillet with 1 teaspoon oil. Place in a 400°F oven for 10 minutes.

Combine flour and next 4 ingredients in a large bowl. Combine remaining 1 tablespoon oil, egg, buttermilk, and chiles; add to cornmeal mixture, stirring just until dry ingredients are moistened. Sit in thawed corn.

Spoon batter into preheated skillet. Arrange pepper strips on top of batter. Bake at 400°F for 45 minutes or until a wooden pick inserted in center comes out clean.

Yield 10 servings (serving size 1 wedge)

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