2 Tbspolive oil, divided
1/4 cchopped mild yellow onion
1anaheim chile, seeded and diced
1clove garlic, peeled and minced
1/4 cdrained 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
2fresh corn on the cobs, corn removed (substitute ¾ cup frozen if not available)
1/4 tspblack pepper
2 Tbspwhole cumin seeds
2eggs, slightly beaten
1 cyellow cornmeal
3/4 call-purpose flour
1 cshredded sharp cheddar cheese
How to Make Cowboy Cornbread
- 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.
- 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.
- 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.
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.