Sundried Tomato Skillet Cornbread
This savory, cast iron skillet cornbread is full of sundried tomatoes, fresh corn, parmesan, and rosemary. Perfect with any meal of the day. If there are leftovers, enjoy with a morning cup of joe!
Servings 8 servings
Calories 344kcal
Equipment
Ingredients
- 1 cup 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 corn , fresh or frozen and thawed
- ½ cup sun-dried tomatoes packed in oil , drained and chopped
- ½ cup parmesan , freshly grated
- 2 teaspoons fresh rosemary , finely chopped
- 1 ½ tablespoons butter , room temperature
Instructions
- 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.
Nutrition
Serving: 1 serving | Calories: 344kcal | Carbohydrates: 38g | Protein: 10g | Fat: 18g | Cholesterol: 80mg | Sodium: 493mg | Potassium: 309mg | Fiber: 3g | Sugar: 6g | Vitamin A: 664IU | Vitamin C: 8mg | Calcium: 196mg