Chez John (aka Fat Johnny) turns out some mighty darned good grub (check out his awesome blog at Fat Johnny’s Front Porch). Like his Fat Johnny’s cheesy cornbread. We absolutely love the addition of sweet corn to cornbread. The cornbread cooks up perfectly. Soft and moist with an incredible cheesy flavor.
Just about anything can be added to Fat Johnny’s cheese cornbread. Try finely chopped cooked Mexican chorizo. Or ham or bacon. Or broccoli. Really, anything.
We cooked the cornbread in round pans, but of course you can use muffin tins instead. The cornbread might cook quicker in tins, so keep an eye on it after about 15 minutes of cooking.
Fat Johnny's Cheesy Cornbread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8 servings
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 2 tablespoons sugar
- 1 cup corn kernels fresh or canned, drained
- 1 egg beaten
- 3 tablespoons unsalted butter melted
- 1/4 cup fine diced sweet onion
- 1 cup plus more, buttermilk
- 1 cup shredded cheddar
Preheat your oven to 375 F.
Set out two medium bowls.
In one bowl, gently stir together all of the wet ingredients.
In the other bowl stir together the dry ingredients.
Fold the wet ingredients into the dry, forming a batter. If it's too clumpy add more buttermilk, a little at a time, and stir.
Pour batter into a muffin tin or pie pan.
Bake 15-20 minutes or until a toothpick inserted into the middle comes out clean.
This is my take on a great recipe for skillet cornbread pizza from Martha White. Sure, it’s not really a pizza, but it has the flavors of one. It’s a really fun twist on the ‘usual’ pizza. You can add pretty much the same ingredients you’d find on any pizza. Since there’s no sauce on top, just serve the slices with a little (warmed) pizza sauce on the side for dipping.
You get a good little crunch off the cornbread if you let it get good and browned (not burned!) on the sides and bottom. Skillet cornbread pizza is a really tasty alternative to boring frozen pizza night!
Also try my pizza skillet bake.
Skillet Cornbread Pizza
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 large egg
- 3/4 cup milk
- 2 tablespoons oil
- 1 6 ounce package Martha White cornbread Mix
- 1/2 tablespoon Creole seasoning optional
- 1 cup green bell pepper chopped
- 1/2 cup white onion chopped
- 1 clove garlic minced
- 6-8 ounces sliced pepperoni chopped
- 1 cup mozzarella cheese shredded
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 cup pizza sauce warmed (use an 8 ounce can of pre-made or use our Creole meatball sauce)
Preheat oven to 400 F.
Beat the egg in large bowl.
Add the milk, oil, cornbread mix, and Creole seasoning and stir until smooth, like a pancake batter.
Stir in the remaining ingredients except the sauce.
Pour mixture into a 8-9" cast iron skillet and spread out evenly with a spatula.
Bake 20-30 minutes or until the cornbread is done and is golden brown.
Serve with warm sauce for dipping or drizzle the sauce over top.
I admit it, I was a bit skeptical when I read over this recipe for Mexican cornbread salad for the first time. Cornbread? Good. Ranch dressing? Good. But the two together? Hmmmm. Not so sure. But, it really came out very good. Why was I such a skeptic? Every bite has all of my favorite flavors. Depending on who you’re serving this Mexican cornbread salad to, I’d add some pickled jalapenos , or add some Creole seasoning to the Ranch before using it. But, that’s just me. I like a little spicy kick to my dishes. Not too much, though.
For the cornbread mix I like to use Jiffy. But your favorite brand will work just as well, too.
Also try my quick and easy taco salads.
Mexican Cornbread Salad
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 -10
- 1 8 1/2 ounce package dry corn bread mix
- Milk and eggs to make corn bread depending on the mix you're using
- 1 4 ounce can chopped green chile peppers
- 2 16 ounce cans pinto beans, drained
- 1 16 ounce bottle Ranch salad dressing
- 1 green bell pepper chopped
- 2 15 1/4 ounce cans whole kernel sweet corn, drained
- 2 to matoes chopped
- 6 slices thick-cut bacon cooked,drained, crumbled
- 8 ounces extra sharp Cheddar cheese shredded
- 1 bunch green onions chopped
Make the cornbread batter per package instructions. Stir in the green chiles and bake as directed. Let cool.
In a glass bowl, crumble half of the cornbread. Spread out evenly.
Add layers of the following: 1 can of beans, 1 cup dressing, 1/2 of the green bell pepper, 1 can of the corn, 1 tomato, 1/2 of the bacon, 1/2 of the cheese and half of the green onions.
Repeat with another layer, starting with a layer of the remaining cornbread.
Cover and refrigerate for at least 2 hours before serving.