Cowboy Cornbread

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Recipes

Cowboy Cornbread
Serving Size:12|Prep Time:20minutes|Cook Time:25minutes
Cowboy Cornbread

Ingredients

Vegetable Mixture
  • 1 tablespoon canola oil, divided
  • 1/2 medium onion, diced, about 1 cup
  • 1/2 medium red bell pepper, diced, about 1/2 cup
  • 1/2 cup frozen corn kernals
  • 2 jalapeño peppers, seeded, chopped
  • 1/8 teaspoon kosher salt
Wet Mixture
  • 1 1/4 cup Lulubelle's™ Creamery whole milk,
  • 1/3 cup Lulubelle's™ Creamery unsalted butter, melted
  • 2 Gwendolyn's™ Organic eggs
  • 2 tablespoons honey
Dry Mixture
  • 1 cup certified gluten free oat flour
  • 1 1/2 cup medium grind cornmeal
  • 2 teaspoons baking powder
  • 1 1/4 teaspoon kosher salt

Nutritional Information

  • Corn contains important nutrients such as vitamin C, potassium, fiber, and B vitamins.
  • Lutein and zeaxanthin, types of pigments found in corn, have shown to combat both acute and chronic inflammation.

Directions

Print Recipe
  1. Preheat oven to 375°F
  2. Heat a 12-inch cast iron skillet over medium heat, add ½ tablespoon of oil.
  3. Using a paper towel, coat the bottom and edges of skillet with oil, pour remaining tablespoon of oil into the skillet.
  4. Place diced vegetables and salt in skillet.
  5. Cook vegetables for about 5 minutes, stirring occasionally.
  6. While vegetables are cooking, in large bowl measure wet mixture ingredients and whisk together.
  7. Add dry ingredients and whisk together until smooth.
  8. Pour cornbread mixture in hot cast iron skillet over cooked vegetables.
  9. Place cast iron skillet into heated oven for about 18-20 minutes, or until center is done.
  10. Remove from oven and let cool for about 10-20 minutes.

Chef's Narrative

Take cornbread to a new level by adding savory sautéed vegetables and spicy jalapeño peppers for a kick. Perfect to pair with a bowl of chili on a crisp fall day.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 210, Total Fat: 10g, Saturated: 1g, Trans Fat: 0g, Sodium: 320mg, Potassium: 153mg, Carbohydrate: 28g, Dietary Fiber: 4g, Protein: 4g
Allergens:
Eggs, Milk

Directions

Print Recipe
  1. Preheat oven to 375°F
  2. Heat a 12-inch cast iron skillet over medium heat, add ½ tablespoon of oil.
  3. Using a paper towel, coat the bottom and edges of skillet with oil, pour remaining tablespoon of oil into the skillet.
  4. Place diced vegetables and salt in skillet.
  5. Cook vegetables for about 5 minutes, stirring occasionally.
  6. While vegetables are cooking, in large bowl measure wet mixture ingredients and whisk together.
  7. Add dry ingredients and whisk together until smooth.
  8. Pour cornbread mixture in hot cast iron skillet over cooked vegetables.
  9. Place cast iron skillet into heated oven for about 18-20 minutes, or until center is done.
  10. Remove from oven and let cool for about 10-20 minutes.

Chef's Narrative

Take cornbread to a new level by adding savory sautéed vegetables and spicy jalapeño peppers for a kick. Perfect to pair with a bowl of chili on a crisp fall day.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 210, Total Fat: 10g, Saturated: 1g, Trans Fat: 0g, Sodium: 320mg, Potassium: 153mg, Carbohydrate: 28g, Dietary Fiber: 4g, Protein: 4g
Allergens:
Eggs, Milk

Ingredients

Vegetable Mixture
  • 1 tablespoon canola oil, divided
  • 1/2 medium onion, diced, about 1 cup
  • 1/2 medium red bell pepper, diced, about 1/2 cup
  • 1/2 cup frozen corn kernals
  • 2 jalapeño peppers, seeded, chopped
  • 1/8 teaspoon kosher salt
Wet Mixture
  • 1 1/4 cup Lulubelle's™ Creamery whole milk,
  • 1/3 cup Lulubelle's™ Creamery unsalted butter, melted
  • 2 Gwendolyn's™ Organic eggs
  • 2 tablespoons honey
Dry Mixture
  • 1 cup certified gluten free oat flour
  • 1 1/2 cup medium grind cornmeal
  • 2 teaspoons baking powder
  • 1 1/4 teaspoon kosher salt

Nutritional Information

  • Corn contains important nutrients such as vitamin C, potassium, fiber, and B vitamins.
  • Lutein and zeaxanthin, types of pigments found in corn, have shown to combat both acute and chronic inflammation.
 

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