It’s time for Recipe Redux challenge… and the theme for December is:

Gadget Gifts – With The Recipe ReDux reveal day falling four shopping days before Christmas, we want to hear about your favorite kitchen gadget/appliance. Share about your favorite kitchen tool (be it a rolling pin or a KitchenAid mixer) and favorite recipe you prepare using the kitchen gadget…it might just give our thousands of readers last-minute gift-giving inspiration for someone on their shopping list.

I decided to write about our cast iron skillet.

We didn’t actually buy it. My mother-in-law gave it to us because she didn’t use it often–I don’t think she could digest the idea of not washing a pan with soap. We were happy to give it a home.

One of our favorite ways to use a cast iron skillet is pan searing. I initially wanted to sear lamb chops–I should say, my husband wanted to sear lamb chops–but the logistics of dinner time, kids schedules, and meal planning didn’t allow that post.

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If you want to check out a pan searing recipe, here’s an old one I posted a while back that we LOVE: pan seared scallops.

Back to today’s recipe. It was inspired by an old clip I saved in my recipe binder. I made a bunch of adjustments to make it a little lighter and easier to follow. Giving you a warning, this corn bread is not sweet. The kids didn’t eat much of it; I think the sun-dried tomatoes and rosemary may have been a little too strong of flavors for the kiddos. They tried it though, and that’s enough for me.

Sun-Dried Tomato Corn Bread
Prep time
Cook time
Total time
Warm corn bread with sun-dried tomatoes and rosemary.
Recipe type: Bread, baked good, side dish
Serves: 12
  • 2 tbsp olive oil, divided
  • 1½ c corn meal
  • ½ c white whole wheat flour (or gluten-free flour if you need)
  • 2 tbsp sugar
  • ¾ tsp baking soda
  • 1¾ c whole milk (it gives it delicious richness, but you can use low-fat if you like)
  • 2 eggs
  • 1 c sun-dried tomatoes, chopped
  • 2 tbsp onions, finely chopped
  • ½ tbsp rosemary, fresh or dry
  1. Preheat the oven to 375. Add 1 tbsp olive oil to a cast iron skillet, swirl to make sure the bottom and sides of the pan are coated. Place in heated oven for 5 minutes to warm.
  2. Meanwhile, combine corn meal, flour, sugar, and baking soda in a bowl.
  3. In another bowl, whisk the milk, eggs, and the second tablespoon of oil.
  4. Stir in sun-dried tomatoes, onions, and rosemary.
  5. Fold the dry ingredients until well mixed.
  6. Pour into the heated cast iron skillet and bake for 30 minutes or until a toothpick comes out clean.
  7. Cut into 12 slices.

Don't use a knife to cut the bread. You don't want to scratch your iron skillet



  1. Dixya @ Food, Pleasure and Health

    bravo to kiddos for trying the corn bread 🙂 I have always loved cast iron skillet- makes searing esp meat dishes so much easier and tasty too.

    • Nour Zibdeh

      Yes! You can’t go wrong when searing with a cast iron skillet!

  2. Mary@BrightonYourHealth

    I agree, a cask iron skillet is an essential gadget! Bon Appetit.

    • Nour Zibdeh

      Thanks Mary! So many dishes to use it for 🙂

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