Cowboy Cornbread
Serving Size:12|Prep Time:20minutes|Cook Time:25minutes
Directions
  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
Ingredients
Vegetable Mixture
  • 1tablespooncanola oil, divided
  • 1/2medium onion, diced, about 1 cup
  • 1/2medium red bell pepper, diced, about 1/2 cup
  • 1/2cupfrozen corn kernals
  • 2jalapeño peppers, seeded, chopped
  • 1/8teaspoonkosher salt
Wet Mixture
  • 1 1/4cupLulubelle’s™ Creamery whole milk,
  • 1/3cupLulubelle’s™ Creamery unsalted butter, melted
  • 2Gwendolyn’s™ Organic eggs
  • 2tablespoonshoney
Dry Mixture
  • 1cupcertified gluten free oat flour
  • 1 1/2cupmedium grind cornmeal
  • 2teaspoonsbaking powder
  • 1 1/4teaspoonkosher salt
AllergensEggs, Milk