skillet cornbread recipe

A delicious homemade cornbread with lots of fresh veggies.

Farmer's Market Cornbread with Sweet Corn, Cherry Tomatoes and Sheep's Cheese {Gluten-Free}

sweet corn

cherry tomatoes, halved

peppers,

feta

cheese cheese

red onion

unsalted butter ((2.5 ounces / 70 grams))

gluten-free oat flour

sweet white rice flour

yellow cornmeal ((5 ounces / 140 grams))

baking powder

baking soda

sugar

salt

black pepper

eggs

well-shaken plain, low-fat kefir (or buttermilk,

Position a rack in the center of the oven and preheat to 375ºF (190ºC).

Shuck the corn and remove the silk. Holding an ear in a shallow bowl, use a sharp paring knife to cut the kernels off of the corn. Reverse your knife and scrape any remaining good stuff off of the cob as well. Repeat with the other ear, discarding the cobs. Prepare the other vegetables and the cheeses and have them at the ready.

Place the butter in a 10" oven-proof skillet and set the skillet in the oven to melt the butter, about 5 minutes.

In a large bowl, whisk together the oat flour, rice flour, cornmeal, baking powder, baking soda, sugar, and salt. Whisk well to eradicate lumps. Add the eggs and kefir, and stir until just combined.

Remove the pan from the oven, swirl to coat the sides with butter, then pour the melted butter into the batter along with the corn and grated cheese, stirring quickly and gently to combine.

Scrape the batter into the buttery, hot pan, and spread evenly. Top with the tomatoes, peppers, feta, and onions. Bake the cornbread until golden on top, and a toothpick inserted into the center comes out clean, 35-45 minutes. (The cooking time will vary depending on the moisture in your vegetables, the thickness of the kefir, the temperature of the oven, the material of your baking pan, etc., so just keep cooking it until it passes the toothpick test.)

Let the cornbread cool for at least 1 hour; the bread is still cooking from residual heat. Cut into wedges and serve. Extras can be kept airtight at room temperature for up to a few days.

Looking for an easy homemade cornbread recipe? This Skillet Pumpkin Cornbread Recipe from Delish.com is the best.

Skillet Pumpkin Cornbread

c. cornmeal

c. all-purpose flour

cinnamon

nutmeg

tbsp. baking powder

kosher salt

pumpkin purée

buttermilk

egg, room temperature

c. brown sugar

I didn’t add the sugar because we don’t like sweet corn bread. Served it with purple hull pas. It was delicious

This simple and delicious Southern Skillet Cornbread recipe is made with real corn, cornmeal, buttermilk, and basic pantry ingredients and baked in a cast iron skillet.

Skillet Cornbread

cornmeal

all-purpose flour

Tablespoon baking powder

buttermilk* (, room temperature)

sugar*

eggs (, room temperature)

corn kernels

creamed corn

butter

Place cast-iron skillet in the oven and preheat to 375 degrees F.

In small bowl stir together cornmeal, flour, baking powder and salt. Measure buttermilk in a liquid measuring cup. Stir baking soda into buttermilk and set aside.

In a large mixing bowl mix the oil and sugar together. Mix in the eggs. Add the buttermilk and creamed corn and mix to combine.

Add the butter to the cast iron skillet and allow to melt.

Add the dry ingredients to the mixing bowl and stir just until combined (don’t over-mix! The batter doesn&#039;t need to be completely smooth). Gently stir in frozen corn.

Remove the skillet from the oven and swirl the butter around to coat the bottom and sides of the pan.

Pour the batter immediately into the pan, smoothing into an even layer.

Bake for about 27-35 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs.

Cut into wedges and serve.

https://content.jwplatform.com/videos/J2guSbff.mp4

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