cowboy cornbread

Name: Cowboy Cornbread
Prep time: 15 min
Cook time: 35 min
Yield: 8
Cuisine: Southwestern
Ingredients: 2 tablespoon(s) olive oil, divided; 1/4 cup(s) chopped mild yellow onion; 1 - anaheim chile, seeded and diced; 1 - clove garlic, peeled and minced; 1/4 cup(s) 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 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 2 tablespoon(s) whole cumin seeds; 2 - eggs, slightly beaten; 1 cup(s) buttermilk; 1 cup(s) yellow cornmeal; 3/4 cup(s) all-purpose flour; 2 tablespoon(s) sugar; 1 cup(s) shredded sharp cheddar cheese

(1 RATING)

25 Pinches 1 Photo

Paula Mahon

Blue Eye, AR

Updated on Nov 17, 2015

My Bella Sun Luci contest entry

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield 8 serving(s)

Ingredients

2 tablespoons olive oil, divided
1/4 cup chopped mild yellow onion
1 - anaheim chile, seeded and diced
1 - clove garlic, peeled and minced
1/4 cup 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 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons whole cumin seeds
2 - eggs, slightly beaten
1 cup buttermilk
1 cup yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 cup shredded sharp cheddar cheese

How To Make cowboy cornbread

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.

Step 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.
Step 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.
Step 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.
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