Cowboy Cornbread

1
Paula Todora

By
@ptodora

My Bella Sun Luci contest entry

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
15 Min
Cook:
35 Min
Method:
Bake

Ingredients

  • 2 Tbsp
    olive oil, divided
  • 1/4 c
    chopped mild yellow onion
  • 1
    anaheim chile, seeded and diced
  • 1
    clove garlic, peeled and minced
  • 1/4 c
    drained and chopped plus 8 julienned strips, drained well-bella sun luci sun dried julienne-cut tomatoes with herbs and extra virgin olive oil, reserving oil for batter
  • 2
    fresh corn on the cobs, corn removed (substitute ¾ cup frozen if not available)
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 2 Tbsp
    whole cumin seeds
  • 2
    eggs, slightly beaten
  • 1 c
    buttermilk
  • 1 c
    yellow cornmeal
  • 3/4 c
    all-purpose flour
  • 2 Tbsp
    sugar
  • 1 c
    shredded sharp cheddar cheese

How to Make Cowboy Cornbread

Step-by-Step

  1. Prepare Skillet-
    Preheat oven to 400 degrees.
    Pour 1 Tablespoon of the olive oil into a 9-inch or 10-inch round cast iron skillet, swirling oil around to coat bottom and sides, brushing with a pastry brush if necessary. Set aside.
  2. Cook Vegetables-
    In a medium nonstick skillet over medium heat, add the other Tablespoon of olive oil and heat for 1 minute. Add the onion, Anaheim chile, garlic, ¼ cup drained and diced sun dried tomatoes with herbs and corn kernels. Cook, stirring, 5 minutes.
    Add the salt, pepper and cumin seeds and continue to cook, stirring, an additional 2 minutes. Remove from heat and let cool.
  3. Make Batter-
    In a medium bowl, whisk together eggs, buttermilk and ¼ cup reserved sundried tomato oil. Add the cooked vegetables and stir to combine. In a large bowl, whisk together cornmeal, flour, salt and sugar. Gradually add egg/vegetable mixture to dry mixture. Add cheese and gently stir mixture just until combined.
  4. Bake-
    Place prepared skillet into preheated oven for 5 minutes to heat oil. Pour cornbread mixture into heated skillet. Place remaining 8 sundried tomato Julienne strips on top in a spoke-like fashion. Bake 35-40 minutes, or until a toothpick inserted into the middle comes out clean and top is golden. Cut into 8 slices and serve hot.

Printable Recipe Card

About Cowboy Cornbread

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Southwestern



Show 2 Comments & Reviews

20 Side Dishes That’ll Go Great With Grilled Meat

20 Side Dishes That’ll Go Great With Grilled Meat


The grill is heating up, chicken is marinating in the fridge, and burger patties are formed. Now what to serve alongside all the grilled goodness? We’ve put together 20 side dish recipes that will go great with grilled meat.

10 Tips for Cooking With Kids

10 Tips for Cooking With Kids


With camps canceled, not all pools are opening (or with limited capacity), and fewer playdates than usual, keeping kids occupied can be challenging. To keep them from asking what’s to eat, get them in the kitchen. Cooking teaches math skills, lets kids learn how food gets to the table, and creates valuable memories. But… depending […]

16 Recipes That Prove Pineapple and Coconut Are a Match Made in Dessert Heaven

16 Recipes That Prove Pineapple and Coconut Are a Match Made in Dessert Heaven


Nothing like that melt-in-your-mouth flavor combo of pineapple and coconut to get your taste buds salivating! Pies, cakes, trifles, and more, you can get these magical flavors in so many delicious ways. No need to ever limit yourself (or your stomach). Scroll down to see some of our favorite dreamy pineapple and coconut dessert recipes.