Cornbread Skillet
Author: 
Recipe type: Main Dish
Serves: 6-8
 
Ingredients
  • 2 Tbsp. Driftless sunflower oil
  • ½ medium onion, chopped
  • 1 leek, white & green parts, washed well & chopped
  • 3 cloves garlic, minced
  • ½ tsp. cumin seed
  • ½ tsp. coriander seed
  • 2 medium potatoes, small ½” 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
  • ⅓ cup all-purpose unbleached white flour
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 egg
  • 1 cup plain yogurt or buttermilk
  • ½ cup shredded jack or pepperjack cheese
Instructions
  1. In a large oven-proof skillet (10” - 12”), heat oil & add onions.
  2. Saute for a couple minutes & add leeks.
  3. After another minute, add garlic, cumin, coriander, potatoes, & peppers.
  4. Saute for a couple minutes & add lime juice/zest, tomatillos, tomatoes, salt & pepper. Continue to cook, stirring periodically, for about 8-10 minutes.
  5. Meanwhile, preheat oven to 375 degrees & prepare cornbread topping:
  6. Sift together dry ingredients.
  7. Whisk together egg & yogurt & mix into dry ingredients & set aside.
  8. Stir beans & cilantro into skillet & top with cornbread batter.
  9. Bake at 375 degrees for 15 minutes.
  10. Add shredded cheese & return to oven for another 3-5 minutes, until golden & browning on the edges.

 

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