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

Vegetable Skillet Cornbread

Prep time: 15 mins
Total time: 1 hr
Servings: 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

Directions

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.