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Cheesy Pepperoni Skillet Cornbread

Cheesy Pepperoni Skillet Cornbread

Cheesy Pepperoni Skillet Cornbread

Created By: Bobbi’s Kozy Kitchen

SERVINGS: 8 servings

PREP TIME: 15 minutes

COOK TIME: 25 minutes

TOTAL TIME: 40 minutes

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • Kosher salt
  • 1 cup buttermilk
  • ½ cup milk
  • 1 egg, lightly beaten
  • 1 cup shredded Cheddar cheese
  • 1 cup HORMEL® Pepperoni Minis(reserving a handful to place on top)
  • ¼ cup plus 2 tablespoons unsalted butter, divided
  • ½ of a medium onion, finely diced
  • 1 clove garlic, minced
1. Preheat the oven to 425°F.
2. Whisk the cornmeal, flour, baking powder and salt in a bowl until completely combined.
3. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together. Pour the milk mixture into the dry ingredients. Stir until combined. Fold in the cheese and pepperoni. Set aside.
4. In a small bowl, melt ¼ cup butter in the microwave. Slowly add the melted butter to the batter, stirring until just combined.
5.  In a cast iron skillet, melt the remaining butter over medium heat. Sauté onions until soft, 4 to 5 minutes. Add the garlic and sauté for an additional minute. Pour the batter into the hot skillet with the onions. Spread to even out the surface.
6. Cook for a minute, and then transfer the skillet to the oven and bake until golden brown, for 20 to 25 minutes.
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