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.

Other fabulous cornbread recipes to try ~
Cheddar Kale Skillet Cornbread
Ingredients
wet ingredients
- 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
dry ingredients
- 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
Instructions
- 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!
Notes
The recipe comes from Let Them Eat Kale by Julia Mueller
*THE GIVEAWAY HAS ENDED
THE WINNER OF THE COOKBOOK IS Aaron Rishell — CONGRATULATIONS AARON, YOU’RE GOING TO LOVE IT!
I also was anti-kale (I don’t like ‘fad’ food) until I tried it… now I love it! What a great looking dish and love the name of the cookbook!
I’m going to make this the next away game for all my 49er fans. Love kale and use it in so many ways. Never thought to try it in cornbread.
This looks delicious! Can’t wait to try it.
I love kale! I like seeing new ways to use it too.
Another winner! I’ll be making this tonight! I love that I not only have the pleasure of your new dishes, but that you also generously share what comes out of other kitchen’s as well. TVFGI continues to be my favorite cooking resource. You rock, Sue!
My patio kale is still pumping out lovely leaves so I can’t wait to try this! The cornbread sounds delicious and the cookbook sounds wonderful.
I love kale. It has so many uses, every one delicious!
Love kale and love cornbread. Will share in my group – The Cookbook Junkies – over 11,600 members. 🙂
Love this recipe! We are cornbread fans, this one is so different, I must make it. thanks!
We grew kale in our garden this year – it was so easy and delicious. I’m going out to see if there is any left – I know my husband would love this cornbread – and the oat flour addition sounds so interesting! I hope I win!!!