Skillet Veggie Cornbread
Golden, savory cornbread packed with fresh farm veggies.
This cornbread is hearty enough to be a light meal and easy enough for a weekday bake. It’s filled with bits of seasonal vegetables—think sweet corn, zucchini, peppers, or onions—all tucked into a golden, rustic skillet loaf. It’s moist, fluffy, and best served warm with a pat of butter or drizzle of honey.
🌽 Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar (optional)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup melted butter or oil
- 1 cup chopped veggies (corn, zucchini, bell pepper, onion)
- Optional: 1/2 cup shredded cheese or chopped herbs
👩🍳 Instructions:
- Preheat oven
Preheat your oven to 400°F. Grease a cast iron skillet or 8×8 baking dish. - Mix dry ingredients
In a large bowl, whisk together cornmeal, flour, sugar (if using), baking powder, and salt. - Add wet ingredients & veggies
Stir in milk, egg, and melted butter until combined. Fold in chopped vegetables and cheese/herbs if using. - Bake
Pour batter into skillet and smooth the top. Bake for 20–25 minutes, or until the top is golden and a toothpick comes out clean. - Cool slightly & serve
Let rest for 5–10 minutes before slicing. Serve warm with butter, honey, or chili on the side.
🌿 Farm Stand Tip:
This recipe is a great “clear out the fridge” solution. Even leftover roasted veggies or greens can go right into the batter!
