Herbed Skillet Cornbread
Recipe GLPRbd3787d1cd3602
A golden, herb-infused cornbread baked in a cast iron skillet with tender vegetables and pimento peppers. This Southern-style quick bread combines cornmeal and all-purpose flour for a perfect balance of texture and flavor, studded with fresh rosemary and thyme. Serve warm from the oven for the best taste.
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Ingredients
1 1/2 cups plain yellow cornmeal
1 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup chopped fresh herbs (rosemary, thyme, or your choice)
1 jar (4 ounces) pimento peppers, drained
1 1/2 cups whole milk, at room temperature
1/3 cup unsalted butter, melted
3 large eggs, at room temperature
Directions
Preheat your oven to 400°F. Line a 10-inch ovenproof skillet or 9-inch square baking pan with aluminum foil and lightly grease it with butter or cooking spray.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until evenly combined.
Add the finely chopped onion, celery, fresh herbs, and drained pimento peppers to the dry mixture. Stir gently until all vegetables and herbs are evenly distributed throughout.
In a medium bowl, whisk together the room-temperature milk, melted butter, and eggs until well blended and smooth.
Pour the wet ingredient mixture into the large bowl containing the dry ingredients. Stir gently just until the batter comes together and is evenly moistened. Do not overmix; a few small lumps are acceptable.
Pour the batter into the prepared foil-lined skillet, spreading it evenly.
Bake in the preheated oven for 30 to 35 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and serve warm immediately for the best flavor and texture.
