✨ Introduction
This rustic cornbread 🥧 is baked in a cast iron skillet for a golden crust and fluffy center. Packed with sweet corn 🌽, sautéed onions 🧅, and green peppers 🌶️, it’s perfect for ftour, brunch, or cozy dinners! 😋
🧂 Ingredients
- 🌽 1 cup corn kernels (fresh or canned)
- 🧅 ½ cup chopped onion
- 🌶️ ½ cup chopped green bell pepper
- 🌾 1 cup cornmeal
- 🌾 1 cup flour
- 🥚 2 eggs
- 🥛 1 cup buttermilk or milk
- 🧈 ¼ cup melted butter or oil
- 🧂 1 tablespoon sugar (optional)
- 🧂 1 teaspoon baking powder
- 🧂 Salt to taste
👩🍳 Instructions
- 🔥 Preheat oven to 190°C (375°F). Grease a cast iron skillet.
- 🧅 Sauté onion and pepper in a bit of oil until soft. Set aside.
- 🥣 In a bowl, mix cornmeal, flour, baking powder, salt, and sugar.
- 🥚 In another bowl, whisk eggs, milk, and melted butter.
- 🌽 Combine wet and dry ingredients. Fold in corn, sautéed onion, and pepper.
- 🥄 Pour batter into skillet and smooth the top.
- 🔥 Bake for 25–30 minutes until golden and a toothpick comes out clean.
- 🌿 Let cool slightly before slicing and serving.
🔄 Methods
- Add cheese or jalapeños for extra flavor 🧀🌶️.
- Use yogurt instead of milk for a tangy twist 🥛.
- Make it sweet with honey or cinnamon 🍯.
- Serve with soup, stew, or grilled meat 🍲🥩.
📚 History
Cornbread is a staple in Southern and Moroccan fusion kitchens 🇺🇸🇲🇦. This skillet version adds vegetables for texture and flavor, making it both hearty and festive.
💪 Benefits
- 🌽 Fiber and sweetness from corn
- 🧅 Antioxidants from onion and pepper
- 🥚 Protein from eggs
- 🌾 Energy from cornmeal and flour
🎨 Formation
Serve warm in wedges with butter or olive oil 🧈