Thursday, September 19, 2013

skillet loaded cornbread

Oh, September. We are in that weird transitional period from summer to fall. Handling the fluctuation between the 60's and 80's in a weeks time is so tricky!

This Skillet Loaded Cornbread recipe is perfect for the transition though. It is great with summer fried chicken (which is what we paired it with for dinner one night awhile ago) and I can only imagine it will be divine with a bowl of fall chili.

I found this recipe from The V Spot and pretty much copied the recipe. She did hers over the campfire (so fun!), and I did mine in our cast iron skillet in the oven. It worked just the same! I made a few tweaks to ingredient amounts, but otherwise it was so good! I've had other varieties of cornbread (like jalapeno) but never thought of something like this. The additional ingredients really made the cornbread super flavorful.

Here's the recipe:

Skillet Loaded Cornbread

What You Need:
2 boxes of Jiffy Cornbread Mix (prepare according to package directions--mine included an egg and milk)
3 ears of corn, cooked and cut off the cob
1/2 pound of bacon, fried and chopped
1 small can of diced green chilies
1 cup of diced tomatoes
1/2 cup of shredded cheddar cheese
salt and pepper, to taste

Shuck corn, cook in boiling water, and cut off the cob.

While corn is cooking, fry up bacon. Drain on paper towels and chop into small pieces.

Preheat oven to 400 degrees.

Prepare the cornbread mix according to the package (in this case the Jiffy mix needed milk and an egg). Then add in the corn, bacon, green chilies, tomatoes, and salt and pepper. Pour into your buttered skillet and top with shredded cheddar cheese.

Cover with foil before cooking in the oven. Bake for 15-20 minutes, or until edges begin to brown and a knife can be inserted in the center and come out clean.

I did really enjoy this. I love good ole' regular cornbread, but I did like this fun variation. The green chilies added a nice spice. I might up the ingredient amounts of the tomatoes and bacon, as their flavor got a little subdued due to the chilies. This kept well in the fridge for a few days afterwards, so don't feel rushed in enjoying it. 

I can't wait to bring this summer recipe into the fall! {Seriously, chili and cornbread=love!}

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