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Cheddar Cast Iron Skillet Cornbread with Veggies Recipe

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★★★★★

4.8 from 62 reviews

A savory Cheddar Cast Iron Skillet Cornbread packed with fresh vegetables and sharp cheddar cheese, baked to golden perfection in a hot cast iron skillet. This hearty cornbread features a blend of yellow cornmeal and all-purpose flour, enhanced with colorful bell peppers, jalapeno, tomato, onion, and crumbled Cotija cheese for a burst of flavor and texture.

Ingredients

Scale

For the Cornbread Batter

  • 2 tablespoons butter (for melting in skillet)
  • 3 cups yellow cornmeal (medium grind)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3 cups buttermilk
  • 3 large eggs
  • 1/4 cup unsalted butter (melted)
  • 2/3 cup fresh or frozen corn kernels (thawed if frozen)
  • 1 cup sharp shredded cheddar cheese
  • 1/4 cup green bell pepper (seeded and diced)
  • 1/4 cup red bell pepper (seeded and diced)

For the Toppings and Garnish

  • 1 jalapeno pepper (seeded and diced or sliced)
  • 1 medium-sized tomato (seeded and diced or sliced)
  • 1/2 cup red onion (peeled and diced or sliced)
  • 1/2 cup Cotija cheese (crumbled)

Instructions

  1. Preheat and prepare skillet: Heat the oven to 425° F. Add 2 tablespoons of butter to a 10-inch cast iron skillet and place it in the oven to melt the butter and get the skillet hot.
  2. Prepare vegetables: On a large cutting board, seed and dice the green and red bell peppers, jalapeno pepper, and tomato. Peel and dice or slice the red onion.
  3. Mix dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground pepper until well combined.
  4. Combine wet ingredients: In a separate container, beat the eggs into the buttermilk. Pour this wet mixture along with the melted unsalted butter into the dry ingredients. Mix lightly, just until combined.
  5. Add mix-ins: Stir in the fresh or thawed corn kernels, shredded sharp cheddar cheese, and the diced green and red bell peppers until evenly incorporated.
  6. Pour batter into skillet: Carefully remove the hot cast iron skillet from the oven (it will be very hot) and pour the cornbread batter into it. The batter might sizzle as it hits the hot butter.
  7. Add vegetable toppings: Evenly arrange the jalapeno slices, tomato, and red onion on top of the batter, leaving the Cotija cheese for later.
  8. Bake: Place the skillet in the oven and bake the cornbread for 25 to 30 minutes at 425° F, until the bread is fully set and golden brown on top.
  9. Add Cotija cheese: Remove the cornbread from the oven and immediately sprinkle the crumbled Cotija cheese over the top so it slightly melts into the warm bread.
  10. Serve and store: Serve the cornbread warm. Store any leftovers in a sealed container at room temperature for up to two days.

Notes

  • Ensure the cast iron skillet is well-heated with butter before adding the batter to achieve a crispy crust.
  • Adjust the jalapeno amount based on your preferred spice level or omit for a milder flavor.
  • Use fresh or frozen corn kernels; if frozen, thaw them before use.
  • Storing the cornbread in a sealed container helps retain moisture and freshness for a couple of days.
  • For a dairy-free version, substitute buttermilk and cheeses with appropriate vegan alternatives.

Keywords: cornbread, cast iron skillet, cheddar cheese, vegetables, savory cornbread, baked bread, jalapeno, bell pepper, tomato, Cotija cheese

Find it online: https://lucabites.com/cheddar-cast-iron-skillet-cornbread-with-veggies-recipe/