Heat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the middle right in the middle of the center rack.

Whisk the cornmeal, salt, sugar, baking powder, baking soda together in a small mixing bowl, set aside.

In a larger bowl, whisk together the buttermilk, eggs and creamed corn. Use only 1 cup of the buttermilk at first.

Add the wet ingredients to the dry ingredients and whisk to combine.

If the batter seems a little dry, add the remainder of the buttermilk.

Lastly, fold the diced Shishito peppers into the batter.

Remove the skillet from the oven and pour the oil into the hot skillet. Swirl (carefully) to coat.

Pour the batter into the pan and jiggle the pan to evenly distribute. Don't be surprised if the edges bubble because the pan is hot!

Bake for 15 - 20 minutes or until the bread is golden brown and springs back when touched.

My bread took just 15 minutes, but oven temperatures can vary widely so be sure to check your bread starting at 15 minutes and adjust accordingly.

Remove from the oven and let cool for several minutes.

Serve warm with butter.