Tuesday, September 28, 2010

My Go-To Savory Cornbread Recipe

I've finally found a "go-to" savory cornbread recipe that I can add whatever veggies, meat, cheese and herbs I feel like. It's cheesy and super simple baked in a cast-iron skillet. This one has mushrooms, cheddar and parsley but like I said, add WHATEVER you have laying around. I love savory cornbread cuz they're good any time of the day!


1 c all-purpose flour
1 c yellow cornmeal
2-1/2 tsp baking powder
1/2 tsp salt
3 Tbsp sugar
1 stick unsalted butter
1 c veggies (bell pepper, mushroom, squash, etc), diced
1 c buttermilk
2 large eggs
1 c (4 oz) cheese, shredded
1 Tbsp fresh herbs (parsley, green onions, basil, etc), chopped


1. Preheat oven to 425°F. In a bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside. In another bowl, whisk together buttermilk and eggs. Add to dry ingredients and stir just until moistened.

2. Melt butter in a 9 or 10-inch cast-iron skillet. Add veggies and sauté until tender. Remove skillet from heat and let cool slightly. Add to rest of the ingredients along with in cheese and herbs.

3. Pour into hot skillet and place in oven. Bake until skewer inserted into center tests clean, about 20 minutes. Let cool 10 minutes, cut into wedges and serve (with more butter).

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