Pepperoni Cornbread – Volpi Foods

Ingredients

• 6 tablespoons unsalted butter, melted and slightly cooled
• 2 cups milk
• 2 large eggs
• 3 pickled cherry peppers, drained, stemmed, and chopped (about 1/3 cup)
• 1½ cups stone-ground yellow cornmeal
• 1/2 cup all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/2 teaspoon sugar
• 5-ounce piece Pepperoni , cut into 1/8-inch cubes (1¼ cup)
• heavy 10-inch ovenproof skillet, preferably cast iron