Vegetable Skillet Cornbread

Name: Vegetable Skillet Cornbread
Prep time: 15 min
Total time: 1 h
Yield: 8
Ingredients: 1 box Krusteaz Southern Cornbread Mix; 1 cup Milk or Buttermilk; 1/3 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; 1/2 cup Cotija Cheese; Garnish: Cilantro Avocado Sour Cream Drizzle

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

PREP

15 min

TOTAL TIME

1 hour

SERVINGS

1 box Krusteaz Southern Cornbread Mix

1 cup Milk or Buttermilk

1/3 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

1/2 cup Cotija Cheese

Garnish: 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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