Cheddar Kale Skillet Cornbread
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.
Servings: 10 servings
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
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 recipe comes from Let Them Eat Kale by Julia Mueller
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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