Italian Cornbread Skillet
This Italian Cornbread Skillet takes the cozy comfort of classic cornbread and gives it a fun Italian twist. A cast iron skillet with golden, cheese-flecked cornbread studded with salami and juicy cherry tomatoes, ready to be sliced and dunked into warm marinara.
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 cup buttermilk
- 1/3 cup butter melted
- 2 eggs
- 1/4 cup salami chopped
- 3 tablespoons red bell peppers diced
- 1/2 cup cherry tomatoes quartered
- 1/2 teaspoon Italian seasoning
- 1/2 cup Mozzarella cheese shredded
- Marinara sauce optional
Instructions
- Heat oven to 400°F(200°C). Lightly grease a 10-inch cast iron skillet.
- In a bowl, combine the corn muffin mix, milk, butter, and eggs. Whisk to combine. Add the salami, red bell peppers, tomatoes, Italian seasoning, and shredded cheese. Stir to combine.
- Pour batter into the prepared skillet.
- Bake 24 - 26 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Serve warm with marinara sauce, for dipping.
Nutrition
Calories: 266kcalCarbohydrates: 23gProtein: 7gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 73mgSodium: 479mgPotassium: 140mgFiber: 2gSugar: 8gVitamin A: 584IUVitamin C: 7mgCalcium: 99mgIron: 1mg
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