Skillet Cornbread with Garden Vegetables served in mini cast iron pans. I j’adore these mini cast iron pans and plan to stuff them with everything. I’m of the opinion that mini kitchen utensils are all cute. Mini whisks. Mini spoons. Mini muffin tins.
Mini animals are weird, however. Mini horses are the weirdest.
The Aleppo pepper and feta cheese are essential. Aleppo pepper has very little heat, but is big on smoky flavor. Kinda like chipotle without the fire. The feta cheese adds a briny and salty goodness. Feel free to change up the veggies, however, with whatever is in season. A spring edition with peas, roasted radishes, and asparagus sounds tasty.
I served this with a drizzle of local honey and a side of bacon marmalade made by a great local purveyor, Saucisson. We had them for breakfast, but I can see them pairing perfectly with a bowl of New England Clam Chowder.
Skillet Cornbread with Garden Vegetables
- ½ cup flour
- ½ cup yellow cornmeal
- ½ tbsp sugar
- 1 tsp baking powder
- ½ - 1 tsp dried aleppo flakes
- ¼ tsp salt
- 1 egg, beaten
- ½ cup sour cream
- ¼ cup buttermilk
- ½ tbsp olive oil
- Fresh veggies for topping, suggest: chopped tomatoes, red onions, peppers, spinach
- ⅓ cup Feta cheese
- Preheat oven to 400 degrees F.
- Mix all dry ingredients in a medium bowl.
- Mix all wet ingredients together.
- Combine dry and wet ingredients in medium bowl.
- Divide mixture between 4 5 inch cast iron pans (or something similar).
- Top with feta and vegetables.
- Bake for 20 - 25 minutes, or until set and lightly browned.
- Serve with a drizzle of honey, or some bacon jam/marmalade if you have access to it. A tomato jam would be lovely here to.