Preheat your oven to 425°F (218°C) with a 10" cast-iron skillet inside of it. 

When the oven approaches the end of its preheat run, at about 405°F, put 2 Tbsp of the butter in the pan and continue to heat. 

Brown the other 6 Tbsp butter in a small pan on the stove and set aside.

In a large bowl, combine the dry ingredients: meal, flour, sugar, salt, baking powder, and baking soda. Whisk to combine. 

In another bowl, whisk together the sour cream, buttermilk, and eggs. 

Pour the wet ingredients into the dry ingredients and stir until just combined.

Pour the reserved 6 Tbsp browned butter into the batter and stir to combine. 

When the skillet and oven are fully preheated, remove the skillet from the oven very carefully. Add the diced pepper to the skillet and pour the batter in. 

Return the skillet to the oven and cook. 

If the cornbread is done, remove it from the oven and allow it to cool somewhat before either turning it out of the pan or slicing and serving from the skillet. 

Serve and enjoy!