Cornbread Skillet
Recipe Type: Main Dish
Author:
Serves: 6-8
Ingredients
- 2 Tbsp. Driftless sunflower oil
- 1/2 medium onion, chopped
- 1 leek, white & green parts, washed well & chopped
- 3 cloves garlic, minced
- 1/2 tsp. cumin seed
- 1/2 tsp. coriander seed
- 2 medium potatoes, small 1/2” dice (or larger chunks if parboiled)
- 1 poblano pepper, seeded & chopped
- 1 medium red pepper, seeded & chopped
- juice & zest of 1 lime
- 5 medium tomatillos, cored & chopped
- 1 large orange or red tomato, cored & chopped
- salt & pepper to taste
- 1 can pinto or black beans
- 3 Tbsp. cilantro, minced
- 1 cup cornmeal
- 1/3 cup all-purpose unbleached white flour
- 1 Tbsp. sugar
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 egg
- 1 cup plain yogurt or buttermilk
- 1/2 cup shredded jack or pepperjack cheese
Instructions
- In a large oven-proof skillet (10” – 12”), heat oil & add onions.
- Saute for a couple minutes & add leeks.
- After another minute, add garlic, cumin, coriander, potatoes, & peppers.
- Saute for a couple minutes & add lime juice/zest, tomatillos, tomatoes, salt & pepper. Continue to cook, stirring periodically, for about 8-10 minutes.
- Meanwhile, preheat oven to 375 degrees & prepare cornbread topping:
- Sift together dry ingredients.
- Whisk together egg & yogurt & mix into dry ingredients & set aside.
- Stir beans & cilantro into skillet & top with cornbread batter.
- Bake at 375 degrees for 15 minutes.
- Add shredded cheese & return to oven for another 3-5 minutes, until golden & browning on the edges.
