• Heat the oven to 350° Place the 12" cast iron skillet into the oven to preheat.

FOR CORNBREAD:

• Place 1 cup unsalted butter in a microwaveable bowl or glass measuring cup. Cover with plastic wrap (to prevent splatters) and microwave in 30 second increments until the butter is melted. Set aside to cool.

FOR DRY INGREDIENTS:

• In a large bowl, combine 3 cups all purpose flour, 1 cup Bob's Red Mill medium-grind yellow cornmeal, ½ cup sugar, 2 tablespoons baking powder, ¼ teaspoon cayenne pepper, and 1 tablespoon kosher salt. Whisk together and set aside.
• In a separate bowl, whisk together 1¼ cups whole milk and ¾ cup sour cream. Add 2 extra large eggs and whisk to combine. Stream in the melted butter while whisking constantly.
• Add the wet ingredients to the dry ingredients and stir just to combine so that there's no dry bits of flour left. Don't overmix.
• Stir in 2 cups grated cheddar cheese, 1 roasted red pepper,chopped 1 cup fresh corn kernels, ½ cup fire roasted hatch chiles and ½ cup cilantro.
• Use a pair of potholders to remove the cast iron skillet from the hot oven and place it on the stovetop. Add the remaining 2 tablespoons butterto the skillet and swirl it in the pan to coat the bottom.
• Spoon the cornbread batter into the pan and smooth into an even layer. If using extra bell peppers, corn kernels and cheddar cheese to decorate the top, add them now.
• Place the skillet back into the hot oven and bake for 80-90 minutes. If the cornbread starts to get too dark, place a sheet of tin foil over the skillet -- this will prevent it from becoming too dark on top. Remove from the oven and let rest for about 10 minutes before cutting into wedges to serve.