Pepperoni Skillet Cornbread


1 1/4 cups self-rising cornmeal

1 cup White self-rising flour

1 1/2 cups Mayfield buttermilk

1/4 cup melted butter

1/4 tsp minced garlic or garlic powder

1 egg

1/2 cup chopped onion

1/2 cup chopped tomato

1 cup shredded cheddar cheese

1 cup mini pepperonis


Preheat over to 400 degrees. Mix flour and cornmeal with egg, butter, and milk. Add cheese, pepperoni, onions, tomatoes, and garlic to the flour and cornmeal mixture. Bake in greased 12-in Lodge Cast Iron skillet at 400 for 25-30 minutes.