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
Author: Nour Zibdeh
Recipe type: Bread, baked good, side dish
- 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
- 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