Roasted Pepper Honey Cornbread Cake

Serves 8 · 20 min prep · 55 min cook

Estimate for one serving

• 340 cal
• 6g protein
• 48g carbs
• 14g fat
• 4g fiber

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Ingredients

• 2 large red bell peppers
• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon
• 1/2 cup plus 1 tbsp unsalted butter
• 1/2 cup plus 2 tbsp honey
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 2 tbsp fresh basil leaves optional garnish
• 1/4 tsp flaky salt for finishing

Instructions

1. 1Preheat the oven to 425°F. Place the whole bell peppers on a foil-lined sheet and roast 25 to 30 minutes, turning once, until the skins are blistered and blackened in spots. Transfer to a bowl, cover, and steam 10 minutes; then peel, seed, and finely chop the flesh.
2. 2Reduce oven temperature to 375°F. Place a 10-inch cast-iron skillet with one tablespoon of butter in the oven to heat while you mix the batter.
3. 3In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon. In another bowl whisk the melted remaining butter, half a cup of honey, brown sugar, eggs, buttermilk, and vanilla until smooth.
4. 4Pour the wet ingredients into the dry and stir just until no dry streaks remain; the batter will be thick but pourable. Fold in the chopped roasted peppers so they are evenly distributed.
5. 5Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides. Scrape the batter into the skillet and smooth the top.
6. 6Bake at 375°F for 22 to 28 minutes until the edges are deep golden, the center springs back when lightly pressed, and a toothpick inserted in the middle comes out with only a few moist crumbs.
7. 7While the cake is still hot, warm the remaining honey until fluid and brush it generously over the entire surface so it soaks in and creates a glossy finish. Sprinkle lightly with flaky salt.
8. 8Cool in the skillet at least 15 minutes. Slice into wedges, scatter torn basil if using for a fresh herbal note, and serve warm or at room temperature—perfect for passing the table.