Vegetable Skillet Cornbread

Name: Vegetable Skillet Cornbread
Prep time: 15 min
Total time: 60 min
Yield: 8
Ingredients: 1 box Krusteaz® Southern Cornbread Mix; 1 cup Milk or buttermilk; ⅓ cup Butter, melted + 2 tbsp butter, unmelted; 2 Eggs; 1 cup Corn kernels; 1 cup Red cherry tomatoes, halved; 1 Jalapeño, seeded and diced; 1 cup Red onion, small diced; ½ cup Cotija cheese; Ggarnish Cilantro avocado sour cream drizzle

A plate of Vegetable Skillet Cornbread topped with cilantro avocado sour cream drizzle.

Enjoy the heartwarming goodness of our Vegetable Skillet Cornbread recipe. This savory delight combines the rich flavors of sweet cornbread with a medley of fresh vegetables like jalapeños onions and corn all cooked to perfection in a cast-iron skillet creating a comforting and wholesome side dish that pairs perfectly with any meal.

PREP

15 mins

TOTAL TIME

1 hr

SERVINGS

1 box Krusteaz® Southern Cornbread Mix

1 cup Milk or buttermilk

⅓ cup Butter, melted + 2 tbsp butter, unmelted

2 Eggs

1 cup Corn kernels

1 cup Red cherry tomatoes, halved

1 Jalapeño, seeded and diced

1 cup Red onion, small diced

½ cup Cotija cheese

Ggarnish Cilantro avocado sour cream drizzle

STEP 1

Heat oven to 375°F.

STEP 2

Place 2 Tbsp butter in 10-inch cast-iron skillet and place in heated oven 5 minutes.

STEP 3

Whisk together milk, melted butter and eggs. Add cornbread mix and stir until combined. Fold in corn and half of cheese.

STEP 4

Spread batter in skillet. Arrange veggies on top of batter and sprinkle with rest of cheese.

STEP 5

Bake 30-36 minutes or until toothpick inserted in center comes out clean, and cornbread is beginning to brown.

STEP 6

Combine avocado, cilantro and sour cream in blender/food processor and puree until smooth. Drizzle over cooked cornbread.

Made with Our

A box of Krusteaz Southern Cornbread and Muffin Mix.

Southern Cornbread & Muffin

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