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Preheat oven to 400°F.
Preheat 10” cast iron in the oven.
Melt half of the stick of butter.
In a small mixing bowl, whisk together the melted butter, milk, eggs, sour cream, and sugar.
Pour cornbread mix into a large mixing bowl. Make a well in the cornbread mix and stir in the wet ingredients (don’t overmix, it will be slightly lumpy).
Fold in the rest of the ingredients.
Melt the other ½ of the stick of butter in the skillet – be careful it will be very hot.
Once butter turns a golden brown, pour batter into hot skillet and butter.
If desired, top with additional sliced peppers.
Bake 35 minutes until a toothpick comes out clean when inserted into the center. If the top starts to brown too quickly, cover with aluminum foil.
Allow to cool for 10-15 min before slicing and serving.