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5 from 1 vote

Caprese Skillet Cornbread

Caprese Cornbread is an easy cornbread recipe made with tomato, basil and mozzarella. This is not only simple to make but the taste is outstanding!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Keyword: Caprese Cornbread
Servings: 6
Calories: 474kcal
Author: Brandie @ The Country Cook

Ingredients

  • 2 6 oz packets Martha White Cotton Country Cornbread
  • 1 1/2 cups water
  • 1 egg
  • 1/3 cup chopped fresh basil
  • 1 12 oz container marinated mozzarella balls
  • 1 7 oz jar sun-dried tomatoes

Instructions

  • Preheat oven to 450f degrees.
  • Coat a 9 or 10-inch cast iron skillet with a layer of vegetable or olive oil.
  • Be generous with the coating of oil since you don't want the cornbread to stick when trying to remove it.
  • When oven is finished preheating, place the skillet into the oven to warm up (for about 6-8 minutes.)
  • While skillet is warming up, prepare the cornbread batter.
  • In a large bowl, mix together both packets of cornbread mix with water and egg.
  • Finely chop basil and sun-dried tomatoes.
  • And cut mozzarella balls in half.
  • Add basil, mozzarella and sun-dried tomatoes to cornbread batter.
  • Stir gently until combined.
  • When skillet has warmed, add cornbread batter to the skillet.
  • Bake cornbread (on middle oven rack) for approximately 15 to 20 minutes (until golden brown.)

Notes

Please be careful removing the cast iron skillet from the oven. It is heavy and hot so use oven gloves and take care. Slice and serve while warm! This cornbread reheats really well too.

Nutrition

Calories: 474kcal | Carbohydrates: 57g | Protein: 19g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 598mg | Potassium: 1207mg | Fiber: 7g | Sugar: 23g | Vitamin A: 465IU | Vitamin C: 13.2mg | Calcium: 280mg | Iron: 4.6mg