It’s time for Recipe Redux challenge… and the theme for December is:
Gadget Gifts – With The Recipe ReDux reveal day falling four shopping days before Christmas, we want to hear about your favorite kitchen gadget/appliance. Share about your favorite kitchen tool (be it a rolling pin or a KitchenAid mixer) and favorite recipe you prepare using the kitchen gadget…it might just give our thousands of readers last-minute gift-giving inspiration for someone on their shopping list.
I decided to write about our cast iron skillet.
We didn’t actually buy it. My mother-in-law gave it to us because she didn’t use it often–I don’t think she could digest the idea of not washing a pan with soap. We were happy to give it a home.
One of our favorite ways to use a cast iron skillet is pan searing. I initially wanted to sear lamb chops–I should say, my husband wanted to sear lamb chops–but the logistics of dinner time, kids schedules, and meal planning didn’t allow that post.
If you want to check out a pan searing recipe, here’s an old one I posted a while back that we LOVE: pan seared scallops.
Back to today’s recipe. It was inspired by an old clip I saved in my recipe binder. I made a bunch of adjustments to make it a little lighter and easier to follow. Giving you a warning, this corn bread is not sweet. The kids didn’t eat much of it; I think the sun-dried tomatoes and rosemary may have been a little too strong of flavors for the kiddos. They tried it though, and that’s enough for me.
|Sun-Dried Tomato Corn Bread|
- 2 tbsp olive oil, divided
- 1 1/2 c corn meal
- 1/2 c white whole wheat flour (or gluten-free flour if you need)
- 2 tbsp sugar
- 3/4 tsp baking soda
- 1 3/4 c whole milk (it gives it delicious richness, but you can use low-fat if you like)
- 2 eggs
- 1 c sun-dried tomatoes, chopped
- 2 tbsp onions, finely chopped
- 1/2 tbsp rosemary, fresh or dry
- Preheat the oven to 375. Add 1 tbsp olive oil to a cast iron skillet, swirl to make sure the bottom and sides of the pan are coated. Place in heated oven for 5 minutes to warm.
- Meanwhile, combine corn meal, flour, sugar, and baking soda in a bowl.
- In another bowl, whisk the milk, eggs, and the second tablespoon of oil.
- Stir in sun-dried tomatoes, onions, and rosemary.
- Fold the dry ingredients until well mixed.
- Pour into the heated cast iron skillet and bake for 30 minutes or until a toothpick comes out clean.
- Cut into 12 slices.
Don’t use a knife to cut the bread. You don’t want to scratch your iron skillet