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cowboy cornbread

(1)
pmahon avatar
Recipe by
Paula Mahon
@pmahon
Forsyth, MO

My Bella Sun Luci contest entry

read more
(1)
yield 8 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For cowboy cornbread

  • 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

  • 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.
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