Let’s discuss some fancy shmancy cornbread. It’s totally a thing. At least I told my husband it is and he seemed to buy it – so we all know that means it’s true. When in reality I really just like to say the words fancy schmancy. Yes, I act like a 10 year old sometimes and I’m completely okay with it.
But really, this cornbread does have some fancy, super good stuff going on. First, it’s made in a skillet which results in a nice and crispy crust. Second, it’s stuffed with goat cheese (awesome), sun-dried tomatoes (double awesome) and chives (a nice little bonus).
And … it’s actually pretty simple to whip up. More bonus points.
So you can throw together a batch while you have some delicious chili going on in your crockpot. Or your favorite soup. I’ll allow it.
And then you can sit and watch the football playoffs and occupy yourself with the awesome food while your husband freaks out over the game and yells at the television. Considering the Patriots are on this weekend I have a feeling there will be a lot of said yelling going on at our house. See why I need some fancy cornbread?
And a glass of wine. I think I’m going to need one of those too.
- 1 ½ tablespoons vegetable oil
- ¾ cup all-purpose flour
- 1 ¼ cups yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 large eggs, lightly beaten
- 3 tablespoons unsalted butter, melted and cooled slightly
- ¼ cup sun-dried tomatoes, drained, patted dry and chopped
- 2 ounces goat cheese, crumbled
- 2 tablespoons minced fresh chives
- Preheat the oven to 425 degrees.
- Set a 9-inch cast-iron skillet over medium-low heat. Add in the vegetable oil and allow it to heat while you mix up the batter.*
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In another medium bowl, add the milk, eggs and butter (make sure the butter has cooled down so it doesn’t scramble the eggs). Whisk to combine. Add in the tomatoes, goat cheese and chives and mix to combine. Pour the wet ingredients into the dry and mix until just combined.
- Tilt the warmed skillet back and forth gently to make sure the oil is distributed in the pan. Pour the batter into the skillet and use a spatula to spread it in the pan. The oil should bubble and sizzle a bit when you pour in the batter. Transfer the skillet to the preheated oven. Bake for about 18 minutes, until a toothpick inserted into the middle comes out clean and the edges of the cornbread have pulled away from the skillet.
If you are really fast in getting the batter ready, you’ll want to give the oil a little longer to heat up.
Cornbread base adapted from Food and Wine.