It’s time for Recipe Redux challenge… and the theme for December is:
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||
- 2 tbsp olive oil, divided
- 1 1/2 c corn meal
- 1/2 c white whole wheat flour (or gluten-free flour if you need)
- 2 tbsp sugar
- 3/4 tsp baking soda
- 1 3/4 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
- 1/2 tbsp rosemary, fresh or dry
- 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.
- Meanwhile, combine corn meal, flour, sugar, and baking soda in a bowl.
- In another bowl, whisk the milk, eggs, and the second tablespoon of oil.
- Stir in sun-dried tomatoes, onions, and rosemary.
- Fold the dry ingredients until well mixed.
- Pour into the heated cast iron skillet and bake for 30 minutes or until a toothpick comes out clean.
- Cut into 12 slices.
Don’t use a knife to cut the bread. You don’t want to scratch your iron skillet
4 thoughts on “Sun-Dried Tomato Corn Bread”
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.
Yes! You can’t go wrong when searing with a cast iron skillet!
I agree, a cask iron skillet is an essential gadget! Bon Appetit.
Thanks Mary! So many dishes to use it for 🙂
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