Skillet Cornbread
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5.0
6 reviews
Excellent
Skillet Cornbread
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This easy, fluffy skillet cornbread uses instant polenta, topped with jalapenos, cheddar and cotija cheese. It's the perfect side to any main meal, and ready in one hour!
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Ingredients
Dry ingredients to mix together first:
- 2 cups all purpose flour see post for gluten-free option
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon onion salt
- 1 teaspoon garlic powder
- 1 teaspoon salt
Wet ingredients to add to dry ingredients:
- ¼ package of instant polenta slice into small cubes, as small as you can get
- 2 large eggs
- 1 cup plain greek yogurt see post for vegan substitution
- ½ cup oil olive oil or vegetable oil both work fine!
- 4 - 6 scallions ends cut off and chopped into small pieces
- 1 Jalapeño chopped into small pieces (omit if too spicy)
- 1 tablespoon cheddar cheese shredded or grated fresh
For the toppings:
- 2 jalapeños sliced into small rounds (adjust to spice tolerance)
- 1 cup cheddar cheese shredded or grated fresh
- 1 cup cotija cheese crumbled, can substitute with feta!
- 1 teaspoon fresh lemon juice The secret ingredient!
Instructions
- Chop up scallions and jalapeno (1 into small pieces for batter, 2 into rounds for topping) - set aside
- Preheat the oven to 375F and pop the cast iron skillet in there to warm up
- Mix the dry ingredients (flour, baking powder, baking soda, onion salt and garlic powder) together in a mixing bowl (or in the mixing bowl of a stand mixer)
- Chop the polenta into small cubes, and add that, eggs, Greek yogurt, and oil to the dry ingredients
- Either using a rubber spatula or the paddle attachment in the stand mixer, mix well to combine - the batter should be fluid and moist, and well combined
- Add scallions, jalapenos and cheddar - fold them into the batter
- Remove cast iron skillet using oven mitts - coat both base and sides evenly with some oil
- Dump the batter and spread it evenly across the skillet
- Line up the jalapenos evenly in a circle, add the cheddar and cotija or feta cheese on top, and finally squeeze a small bit of lemon juice (1 tsp) on top
- Pop in oven for 40 minutes (fork should come out clean when you insert into cornbread)
- Wait for 10 minutes and serve hot (or if you're like me and can't wait, dig right in!)
Notes
- Important note: this recipe is for a softer, almost quiche like polenta (if you use the "log" of polenta). For a more traditional flaky cornbread, measure about 1 cup of polenta and 1 cup of all purpose flour instead of the polenta log, and keep the rest of the ingredients the same.
- To make cornbread muffins: oil a muffin tray and spoon batter (before you add toppings) about ⅔ full - add the cheese and jalapenos on top and bake for 35 minutes in the oven at 375F. No need to preheat the muffin tray, of course!
- Make sure you pre-heat the skillet and oil the base and sides to prevent the cornbread from sticking to the sides or the base
Nutrition Information
Show Details
Calories
258kcal
(13%)
Carbohydrates
18g
(6%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Cholesterol
50mg
(17%)
Sodium
883mg
(37%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
331IU
(7%)
Vitamin C
6mg
(7%)
Calcium
187mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 50mg | 17% |
| Sodium | 883mg | 37% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 187mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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