Cruisers’ Cornbread

2 eggs
3 T melted butter
1/2 red pepper, chopped (you can substitute one can minced green chilis or pimientos)
1/2 onion, chopped
4 oz cheese, diced or grated (cheddar, colby, monterey jack, or mozzarella)
1 C buttermilk (see Note below for substitution)
1/2 t salt
1-1/4 C self-rising cornflour (or use 1-1/4 C cornmeal with 1-1/2 t baking powder and an extra 1/2 t salt)

Preheat oven to 350F. Grease a large cast-iron skillet or an 8×8 pan.

In a large bowl, beat the eggs and add the butter, pepper, onion, cheese, and buttermilk. Stir in the salt and cornflour. Spread batter into prepared pan and bake for about 35-40 minutes, until it’s starting to brown on top and a toothpick inserted into the center comes out clean.

Note: If you don’t have buttermilk, you can do the following: Put one tablespoon of vinegar or lemon juice in a measuring cup. Add milk to make one cup. Let stand for 5 minutes before using.