Making the most of late summer corn with this savory Sundried Tomato Skillet Cornbread loaded with fresh corn, parmesan and rosemary. A perfect side for BBQs and game day chilis and chowders. Enjoy with coffee if you’re lucky to have leftovers!
Everyone seems to have their own take on cornbread, and I’m no different. Using a cast iron skillet takes this recipe to another level. The preheated skillet creates a crust that’s hard to achieve in a regular baking pan. Plus, there’s the right flour-to-cornmeal ratio, buttermilk vs milk, butter or oil, and of course, sweet or savory. Here, I loosely followed Alex Guarnaschelli’s (Chopped judge, Alex’s Day Off) basic recipe. I stuck with her blend of buttermilk and milk, but opted for a 1:1 flour-to-cornmeal, halved the sugar and salt, and loaded up on the previously mentioned sundried tomatoes, corn, parmesan and rosemary. The burst of moisture fresh corn brings to a cornbread is essential in my book. When fresh isn’t available, use frozen. And, the residual oil that clings to the marinated sundried tomatoes also keeps the inside tender while the outside crisps. Oh, and the flavor! 🙂
This batter comes together quickly. Like most breads and cakes, mix the dry ingredients in one bowl, the wet ingredients in another, then combine. Next, fold in the sundried tomatoes, corn, parmesan, and rosemary. Nice and easy!
After the batter is ready and your skillet is screaming hot, use a fork to coat extra butter all over the bottom and sides. It will be a bubbly event so use caution! Immediately pour in the batter and pop back in the oven.
Got to love that sizzle when the cornbread is done. Let it cool a few minutes before diving in. Serve tableside for breakfast, brunch, lunch or dinner. The next thing you know there’ll just be a few moist, random crumbs staring back from the bottom of the pan. Enjoy!
Sundried Tomato Skillet Cornbread
- 1 cup stone-ground yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 eggs, slightly beaten
- 1 cup buttermilk
- ⅓ cup whole milk
- 8 tablespoons unsalted butter, melted
- 1 cup fresh corn kernels, or frozen and thawed
- ½ cup sundried tomatoes packed in oil, drained and chopped
- ½ cup freshly grated parmesan
- 2 teaspoons fresh rosemary, finely chopped
- 1 ½ tablespoons butter at room temperature
- Preheat the oven to 425°F. Place a 9- or 10-inch cast iron or ovenproof skillet on center rack in oven. Heat 15-20 minutes while you make the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. In a medium bowl, combine the eggs, buttermilk and whole milk. Whisk the buttermilk mixture into the large bowl with dry ingredients. Slowly whisk in the melted butter. With a spatula, fold corn, sundried tomatoes, parmesan, and rosemary into the batter.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F. Using a fork, coat the bottom and sides of the hot skillet with the remaining 1 ½ tablespoons of butter. It will be bubbly. Immediately pour the batter into the buttered skillet and place it in the center of the oven. Bake until set and a toothpick inserted into the center comes out clean, 18-20 minutes. Allow to cool 10 minutes. Invert onto cooling rack or serve straight from the skillet.