Scrumptious Okra Buttermilk Cornbread

SCRUMPTIOUS OKRA BUTTERMILK CORNBREAD
2 T. vegetable oil
2 c. fine yellow cornmeal
1 c. flour
1 T. baking powder
1 T. chopped fresh thyme
2 ½ t. kosher salt
1 t. garlic powder
1 t. black pepper
¼ lb. fresh okra, trimmed and cut crosswise into 1/16” thick rounds (1 c.)
¾ c. finely chopped red bell pepper, divided
½ c. finely chopped red onion
2 ½ c. whole buttermilk, room temp
6 T. butter, melted
2 eggs, room temp
4 fresh okra pods, trimmed and halved lengthwise
4 (1/4” thick) red onion wedges

1. Preheat oven 425.
2. Pour oil into 10” cast-iron skillet. Place skillet in oven until very hot, about 10 minutes.
3. In large bowl, whisk together cornmeal, flour, baking powder, thyme, salt, garlic powder and pepper.
4. Stir in cut okra, ½ c. bell pepper and chopped onion.
5. In large bowl, whisk together buttermilk, melted butter and eggs. Add this mixture to cornmeal mixture, stirring just until combined.
6. Remove skillet from oven.
7. Carefully pour batter over hot oil skillet, smoothing top into an even layer with spatula.
8. Bake for 10 minutes.
9. Remove from oven. Top cornbread with halved okra, onion wedges and remaining cut bell pepper. Gently pressing into batter.
10. Bake until golden brown and wooden toothpick inserted in center comes out clean, 18-20 minutes more.
11. Let stand 10 minutes before serving.