Cheddar Kale Skillet Cornbread
User Reviews
4.6
10 reviews
Excellent
Cheddar Kale Skillet Cornbread
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Cheddar Kale Skillet Cornbread ~ a deliciously moist quick bread enriched with buttermilk, cheddar cheese, and shredded kale ~ this unique cornbread recipe goes with everything from chili to chowder, but I love it all by itself with a big pat of butter.
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Ingredients
wet ingredients
- 1/2 cup butter
- 1 cup buttermilk or almond milk
- 2 egg
- 3/4 cup cheddar cheese shredded
- 2 cups kale leaves I pulsed it in a food processor, shredded
dry ingredients
- 1 cup cornmeal yellow
- 1 cup oat flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp onion powder
Instructions
- Set the oven to 400F
- Grease or oil a 10" cast iron skillet.
- In a large microwave safe mixing bowl, melt the butter. Then whisk in the buttermilk and eggs.
- Add the grated cheese and the kale.and stir to blend.
- Sift the dry ingredients right into the bowl and mix well.
- Pour the mixture into the skillet and smooth it out.
- Bake for about 20-22 minutes, until it's just starting to turn golden around the edges, and a toothpick comes out without wet batter clinging to it. Don't over bake!
Notes
- I rewrote the recipe in my own words in order to make it a one-bowl process. The recipe comes from Let Them Eat Kale by Julia Mueller
Genuine Reviews
User Reviews
Overall Rating
4.6
10 reviews
Excellent
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