| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
Ingredients
- Cooking spray
- 1 1/2 cups yellow cornmeal
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Kosher salt
- 1 egg
- 1 cup milk
- 1 cup sour cream or plain Greek yogurt
- 2 tablespoons unsalted butter, melted
- 1/2 cup onion, chopped and sauteed
- 1/2 cup kale, chopped and sauteed
- 1/2 cup bacon or pancetta, cooked and crumbled
Instructions
- Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the onion, kale and bacon.
- Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.
Reviews
I substituted two boxes of Jiffy corn bread mix for the dry ingredients to save a little time, and this turned out wonderfully. Using the timing guidelines in the recipe resulted in a pretty wet “corn pudding”-like consistency. It tasted good after cutting out a slice, but I decided to cover the rest with foil and throw it back into the oven until more cooked through. It actually took about another 30-40 minutes covered at 350 to cook all the way through, but I definitely preferred it this way. I used a ten inch cast-iron skillet, so a larger skillet would probably cook more quickly, though I prefer the thicker results of a smaller diameter pan. It turned out about two inches high.