Skillet Cornbread

Skillet Cornbread

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Spice things up at your Thanksgiving celebration with this jalapeño and sun-dried tomato cornbread. Studded with corn kernels, this corn bread turns out moist and fluffy and bursts with flavor.

 

This recipe is easy to make , comes together pretty quick and is sure to please your guests. Use a cast iron skillet to bake this quick bread and slice it up into wedges once it cools!
Enjoy!


Related Posts:
Grilled Corn Fritters
Potato Gratin (Potato Dauphinois)

Macaroni and Cheese

 

 

 

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Ingredients
  • Makes about 10-12 servings
  • 1 cup (150g) cornmeal ( stone ground preferably )
  • 1 cup (125g) all purpose flour
  • 3 tbsp (45g) sugar
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) baking soda
  • 1 1/2 tsp (6g) baking powder
  • 1 cup (240ml) buttermilk
  • 2 eggs
  • 1/4 cup (56g) butter, melted
  • 3/4 cup (130g) sweet corn (fresh, thawed, or canned; drained well)
  • 1 jalapeno pepper, finely diced
  • 2 tbsp (20g) sun-dried tomatoes, finely diced
  • 1/2 cup (50g) cheddar cheese, grated
  • 2 tbsp (6g) fresh chopped cilantro
  • 1 tbsp (14g) butter, for melting in the skillet
Directions
  1. Preheat the oven to 400 F(200 C).
  2. In a large bowl mix together corn flour, all purpose flour, salt, sugar, baking soda and baking powder.
  3. In the same bowl add corn, jalapeño pepper, cheese, cilantro and Sun-Dried tomatoes. Mix until evenly distributed.
  4. In a separate bowl combine all wet ingredients (make sure they are all at room temperature) : buttermilk, eggs and melted butter. 
  5. Pour the wet ingredients into the dried ingredients folding them in, being careful not to overmix - there can be a few lumps.
  6. Melt 1 tablespoon butter in a 9-inch (23cm) cast iron or oven-proof skillet.
  7. Pour batter immediately into pan. Decorate with jalapeno slices and sun dried tomatoes if desired.
  8. Bake for 15-20 minutes or until toothpick inserted into the center comes out clean. Serve warm.
Skillet Cornbread-1
Skillet Cornbread-2
Nutrition facts 1 Serving out of 10 - Calories:218, Fat:8.2g, Saturated Fat:4.5g, Carbohydrates:31.1g, Sugar:6.7g, Fiber:2.1g , Protein:6.4g , Cholesterol:51mg, Sodium 387mg 17%, Vitamin D 7mcg 34%, Calcium 100mg 8%, Iron 2mg 11%, Potassium 238mg 5%, daily percent values are based on a 2000 calorie diet

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