COWBOY CORNBREAD

Cowboy Cornbread image

Provided by Paula Todora

Time 50m

Number Of Ingredients 15

2 Tbsp olive oil, divided
1/4 c chopped mild yellow onion
1 anaheim chile, seeded and diced
1 clove garlic, peeled and minced
1/4 c drained and chopped plus 8 julienned strips, drained well-bella sun luci sun dried julienne-cut tomatoes with herbs and extra virgin olive oil, reserving oil for batter
2 fresh corn on the cobs, corn removed (substitute ¾ cup frozen if not available)
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp whole cumin seeds
2 eggs, slightly beaten
1 c buttermilk
1 c yellow cornmeal
3/4 c all-purpose flour
2 Tbsp sugar
1 c shredded sharp cheddar cheese

Steps:

1. Prepare Skillet- Preheat oven to 400 degrees. Pour 1 Tablespoon of the olive oil into a 9-inch or 10-inch round cast iron skillet, swirling oil around to coat bottom and sides, brushing with a pastry brush if necessary. Set aside.
2. Cook Vegetables- In a medium nonstick skillet over medium heat, add the other Tablespoon of olive oil and heat for 1 minute. Add the onion, Anaheim chile, garlic, ¼ cup drained and diced sun dried tomatoes with herbs and corn kernels. Cook, stirring, 5 minutes. Add the salt, pepper and cumin seeds and continue to cook, stirring, an additional 2 minutes. Remove from heat and let cool.
3. Make Batter- In a medium bowl, whisk together eggs, buttermilk and ¼ cup reserved sundried tomato oil. Add the cooked vegetables and stir to combine. In a large bowl, whisk together cornmeal, flour, salt and sugar. Gradually add egg/vegetable mixture to dry mixture. Add cheese and gently stir mixture just until combined.
4. Bake- Place prepared skillet into preheated oven for 5 minutes to heat oil. Pour cornbread mixture into heated skillet. Place remaining 8 sundried tomato Julienne strips on top in a spoke-like fashion. Bake 35-40 minutes, or until a toothpick inserted into the middle comes out clean and top is golden. Cut into 8 slices and serve hot.