Cheddar Kale Skillet Cornbread ~ a deliciously moist quick bread enriched with buttermilk, cheddar cheese, and shredded kale ~ this unique cornbread recipe goes with everything from chili to chowder, but I love it all by itself with a big pat of butter.
I’m so excited today to be reviewing a new book from one of my favorite bloggers, Julia Mueller from The Roasted Root. LET THEM EAT KALE! is Julia’s second book, and it celebrates an incredible, under-appreciated leafy green that is so healthy you literally can’t afford not to love it. I have to admit I was a reluctant convert. I avoided kale for the longest time, but once I gave it a chance, I can’t get enough. For dinner last night I made two of Julia’s recipes…this amazing skillet cornbread, and a spicy Smoked Paprika Chicken Corn Chowder. I’m going to give you the recipe for the cornbread, but for the soup, you’ll have to buy the book. Oh wait a minute… you can also WIN a copy of the book, just leave a comment at the end of the post to be entered to get your own copy!
This cornbread was truly fabulous. And what fun that it actually turned out EXACTLY like the book photo! When does that ever happen? I’m going to return to this recipe many times, I can tell, it has the most perfect moist crumb, and a distinctive flavor from the buttermilk, cheddar cheese, and kale. Finely shredding the kale actually helps to bring out its flavor, and there is enough of it in there so it’s not just an accent. Another thing I love about this recipe is that Julia uses equal parts cornmeal and oat flour. Oat flour is one of my favorite ingredients in both sweet and savory baking. It helps to create a pillowy texture, and as an added benefit, this bread is completely GLUTEN FREE,
LET THEM EAT KALE is so much more than a cookbook — it’s a way in to a healthier life, and if you or someone you know is trying to eat better. this would be a great gift. I love the first chapter where Julia explains everything you ever wanted to know about kale, from exactly why it is so good for us, to how to pick it at the supermarket, or grow it ourselves. She follows that with a wide range of recipe ideas, from the expected smoothies and salads to more unusual curries and burrito bowls. There’s a stunning photo paired with every recipe, which I think really helps to emphasize the idea that kale isn’t just something we’re supposed to eat, it can be something we crave. And Julia has done the thinking for us, all we have to do is remember to pick up that bunch of kale at the super market.
- 1/2 cup butter
- 1 cup buttermilk (or almond milk)
- 2 eggs
- 3/4 cup shredded cheddar cheese
- 2 cups shredded kale leaves (I pulsed it in a food processor)
- 1 cup yellow cornmeal
- 1 cup oat flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp onion powder
- Set the oven to 400F
- Grease or oil a 10" cast iron skillet.
- In a large microwave safe mixing bowl, melt the butter. Then whisk in the buttermilk and eggs.
- Add the grated cheese and the kale.and stir to blend.
- Sift the dry ingredients right into the bowl and mix well.
- Pour the mixture into the skillet and smooth it out.
- Bake for about 20-22 minutes, until it's just starting to turn golden around the edges, and a toothpick comes out without wet batter clinging to it. Don't over bake!
I rewrote the recipe in my own words in order to make it a one-bowl process. The recipe comes from Let Them Eat Kale by Julia Mueller
*THE WINNER OF THE COOKBOOK IS Aaron Rishell — CONGRATULATIONS AARON, YOU’RE GOING TO LOVE IT!
*I received a copy of Let Them Eat Kale, but all opinions are my own.