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4.6 from 15 votes

Cheddar Kale Skillet Cornbread

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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 10 servings
Course: Bread
Cuisine: American

Ingredients

wet ingredients
  • 1/2 cup butter
  • 1 cup buttermilk or almond milk
  • 2 eggs
  • 3/4 cup shredded cheddar cheese
  • 2 cups shredded kale leaves I pulsed it in a food processor
dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup oat flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp onion powder

Instructions

    Cup of Yum
  1. Set the oven to 400F
  2. Grease or oil a 10" cast iron skillet.
  3. In a large microwave safe mixing bowl, melt the butter. Then whisk in the buttermilk and eggs.
  4. Add the grated cheese and the kale.and stir to blend.
  5. Sift the dry ingredients right into the bowl and mix well.
  6. Pour the mixture into the skillet and smooth it out.
  7. 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