Hey there, thanks for stopping by!
Today’s recipe is GOOD. I had 5 taste testers who all loved it (hopefully they were honest). Cornbread has always been one of my favorites, and when it’s in a skillet, even better. This recipe was inspired by our favorite barbecue restaurant: Cochon Volant BBQ Smokehouse in Sonoma, CA. One of their side dishes is a BIG slice of skillet cornbread topped with melted butter and honey. Scott, my husband, always has that on his tray.
Topping the cornbread with honey, is a crucial step. The cornbread itself is not too sweet since the recipe only uses 1/4 cup of honey.
After you let it rest for 10 minutes, serving it warm is best. If it’s not warm, simply heat up a slice for about 1 minute before serving.
What makes this cornbread so tasty are those little red pieces you see here. Using Roasted Hatch Red Chile from ZIA Hatch Chili Company, makes every bite have a little sweet and mild spice. I found this product at our local Whole Foods Market, but check out their website for more info! The ingredients are basic with no added artificial flavors or preservatives.
I hope you enjoy this recipe, let me know what you think!
Skillet Cornbread
Ingredients
- 1 cup Cornmeal I used Bob's Red Mill.
- 1 cup All-purpose Gluten-free Flour I used Bob's Red Mill 1 to 1.
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1/3 cup Melted Ghee + more for greasing skillet Ok to use butter if not lactose-free.
- 1 cup Plain Almond Milk Other milks are ok.
- 2 Eggs
- 1/4 cup Honey + more for topping
- 1 cup Corn Kernels I used canned, frozen or fresh corn are ok.
- 1/2 cup Roasted Hatch Red Chile, chopped I used "ZIA Green Chile Company".
Instructions
- Pre-heat your oven to 400 degrees F.
- In a large bowl, add in all of the dry ingredients and mix well.
- In a separate medium bowl, add melted ghee/butter, almond milk, eggs, and honey. Mix.
- Add the wet mixture to the dry mixture and mix.
- Fold in corn kernels and roasted chiles.
- Using ghee/butter, generously grease a cast iron skillet. I used a medium size skillet.
- Pour batter into greased skillet and bake for 25-30 minutes or until a toothpick comes out clean.
- Let it rest and cool for at least 10 minutes.
- Top with honey (crucial step).
