I am really busy nowadays. So I think I really need to cook something super delicious and comforting so that I wouldnt break down the work. Cornbread Skillet definitely fits the bill perfectly. Here I will share with you a cornbread recipe which really healthy and tasty. It is also one of the easiest Cast iron CORNBREAD recipes----tasty vegetable skillet cornbread. Only cost an hour to prepare and the outcome really fantastic! It smells amazing when baked well and removed from the oven. The fresh corn and other vegetables really make this a big treat for your taste buds.This is a perfect combination, and pairs beautifully with any meal of the day. I mean it can be served with eggs in the morning or with chili in the evening. And here are the steps.



2 large eggs

2 ears of sweet corn
1 cup cherry tomatoes (halved)
1/2 cup padron peppers (halved)
1/4 cup thinly sliced red onion

1 1/4 cups well-shaken plain, low-fat kefir (or buttermilk, or runny yogurt)

5 tablespoons unsalted butter

6 1/2 cup tiny cubes of sheep’s feta 
1/2 cup grated firm sheep’s milk cheese 
1/2 cup gluten-free oat flour
1/2 cup sweet white rice flour (mochiko)
1 cup stone-ground yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


  1. Place a rack in the center of the oven and preheat to 375. Shuck the corn and remove the silk. Holding an ear in a shallow bowl, use a sharp paring knife to cut the kernels off of the corn. Reverse your knife and scrape any remaining good stuff off of the cob as well. Repeat with the other ear, discarding the cobs. Prepare the other vegetables and the cheeses and have them at the ready.
  2. Add the butter in a 10 inchCast iron skilletand transfer it in the oven for about 5 minutes to melt the butter.
  3. Mix the oat flour, rice flour, cornmeal, baking powder, baking soda, sugar and salt in a large bowl. Add the eggs and kefir and stir until just combined and no remain lumps. But be sure not to over mix.
  4. Remove the pan from the oven and swirl to coat the sides evenly with butter. Pour the melted butter into the mixture. Then put in the corn and grate cheese. Stir quickly until well combined.
  5. Scrape the batter into the hot pan. Spread the batter evenly and smooth the surface. Top with the tomatoes, peppers, feta and onions.
  6. Bake for about 40 minutes until the center is set and the surface turns into a golden brown color.
  7. Remove the pan from the oven and Let it cool for few minutes for the bread is still cooking from residual heat. Cut into wedges and serve warm.


When a toothpick inserted in center comes out clean, this cornbread can be removed from the oven. The cooking time will vary depending on the moisture in your vegetables, the thickness of the kefir, the temperature of the oven, the material of your baking pan and etc. So just keep cooking it until it passes the toothpick test. If you or your guests are severely allergic to gluten, you can look for other replacement especially oat flour that are certified gluten-free. If gluten isnt an issue, give this a go with all-purpose and whole wheat flours in place of the rice and oat. If you cant find sweet white rice flour (mochiko), you can find other substitute, such as regular white rice flour. Feel free to use whatever vegetables you like here. Thinly sliced sweet peppers could easily stand in for the padrons. Or you can add some chopped roasted green chiles to the batter if you want a bit of a kick.


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Next time I will share with you another one of the easiest Cast iron skillet cornbread is DRESSED UP SKILLET CORNBREAD FOR WEEKEND. Only cost you 40 minutes to prepare and looks fabulous when baked well and removed from the oven. I have to say no matter what skill level you are in, you can bake this dessert up skillet cornbread perfectly. All you need to do is to mix and bake. Hope you like it.

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