Loaded Cornbread

Looking to up your cornbread or biscuit game? This will do it. Load it up with fresh veggies and get out your oven-proof skillet!
Serves 6

Ingredients:
2 tbsp canola oil
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
1 large egg
1 cup buttermilk
¼ cup honey
6 ounces sharp cheddar cheese, shredded
⅓ cup grilled corn

Toppings:
cherry tomatoes
fresh basil leaves
sliced jalapeno
fresh grilled corn
sliced red onion

Instructions:
1. Preheat the oven to 425°F.
2. Pour the canola oil into a 6.5-inch cast iron skillet. Place in the oven for 10 minutes to heat the oil.
3. Meanwhile, prepare the cornbread batter.
4. Add the cornmeal, flour, baking powder, and salt to a medium size mixing bowl. Whisk together. In another small bowl, add the buttermilk, egg, and honey. Stir to combine.
5. Pour the wet ingredients into the dry ingredients. Stir until combined.
6. Add in the grilled corn and cheese. Stir to combine.
7. Once the oil is heated, remove the skillet from the oven. Pour the cornbread batter over the hot oil, be careful!!
8. Place the skillet back in the oven and bake for 10 minutes.

9. Remove from the oven and add your toppings. Place back in the oven and bake for another 20-25 minutes, or until the edges of the cornbread are golden and starting to brown. A toothpick inserted in the center should come out clean.
10. Allow to cool, slice, and serve! Enjoy!

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