Jalapeno Feta Cornbread + Cast Iron Recipes

Um, YES PLEASE! Give me that Jalapeno Feta Cornbread — and find out why I don’t mind having a second slice!Jalapeno Cheese Cornbread SkilletMy Jalapeno Feta Cornbread will be the star of your next meal and makes the perfect paring for my Best-Ever, Super-Secret Beef Chili.  Bake up a batch of this old-fashioned quick bread in a cast iron skillet for the crunchiest crust, a country-style presentation and a surprising health benefit – extra iron in your diet!

Easy Skillet Jalapeno Cornbread makes the perfect pairing with soups, stews, and salads.  Also, did you know that cooking and baking in cast iron helps add additional iron to your diet? Another reason to make a batch for dinner tonight.,

You heard me right, cooking and baking in cast iron can fortify a recipe with iron transferred from the pan. Iron is an essential mineral that the body uses to deliver oxygen to the body via our red blood cell. On average 10 of American women are iron deficient with one recent study suggested that more than half (56%) of recreational joggers and competitive runners suffer from an iron deficiency that may negatively affect performance. Runners, cyclists, CrossFit athletes and other athletes typically need more iron in their diet than the average Joe because this essential mineral is lost via menstruation, pregnancy, sweat, GI distress, and even repetitive foot-strike (“footstrike hemolysis”). Also, some chronic medical conditions such as Crohn’s disease and Celiac disease can prevent the prober absorption of iron.

The more acidic a food (like tomato sauce), the more iron will be leached from the pan, but even baked goods like this cornbread can get an iron-boost from cast iron cookware. On average, one cup of cast-iron skillet food gains 6 to 8 milligrams of iron, helping you to meet daily allowance of this mineral (For women aged 19-50, the RDA is 18 milligrams per day).

However, don’t just count on cast-iron or iron supplements to get the optimal amount – getting iron from fresh foods is optimal. Beef, spinach, broccoli, beans, legumes, and dates are all high-iron choices, you can find out more on this earlier blog post I wrote about Anemia in Runners.

Here are some iron-rich recipes to serve up with this cornbread!

Molasses Steak Salad Dates Blue Cheese overheadSuper-Iron Boosting Molasses Steak, Spinach & Date Salad

Steak and Squash Harvest Stew comes together in the slow cooker for a hearty, healthy meal that is perfect for dinner on busy weeknights -- weekend meals too! Slow-Cooker Steak & Squash Harvest Stew

Best Ever Beef Chili

Best-Ever, Super-Secret Beef Chili.

Note, I originally developed this Jalapeno Feta Cornbread recipe for Litehouse Foods, using their deliciously tangy, creamy artisan feta cheese.

Truvia NectarAlso, let me just add — this cornbread is off the hook drizzled with honey — I like the new Truvia Nectar, a honey/stevia blend that has 50% fewer calories and carbs. Get a free sample! #sponsored #UseLikeHoney

 

 

What do you cook in cast iron? Cornbread fan? Do you make yours plain, or mix “extras” in? Please share in the comments – XOXO, Jennifer 

 

Jalapeno Cheese Cornbread Skillet
Easy Skillet Jalapeno Cornbread
Print Recipe
The crispy crust and homey presentation of this easy cornbread recipe is the perfect addition to your best chili, soup or stew recipe!
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Jalapeno Cheese Cornbread Skillet
Easy Skillet Jalapeno Cornbread
Print Recipe
The crispy crust and homey presentation of this easy cornbread recipe is the perfect addition to your best chili, soup or stew recipe!
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 425 degrees. Add cornmeal, flour, sugar, baking powder, baking soda, and salt to large bowl and mix together.
  2. In separate medium bowl, whisk together egg and buttermilk; stir into flour mixture until just combined. Stir in 3 ounces of the feta cheese, reserve remainder.
  3. Place butter in a 10-inch cast-iron skillet or a 2-quart baking dish and set in oven for a couple minutes to melt. Remove skillet and swirl butter around to coat bottom. Pour remaining butter in batter and stir to combine.
  4. Top cornbread with sliced jalapenos, seed side up and sprinkle batter with chives and remaining feta. Bake cornbread in center rack until golden brown on top and toothpick pulls clean from center, approximately 20 to 25 minutes. Cut into wedges and serve warm. If not serving right away, turn from pan to cool on wire rack.
Share this Recipe
Powered byWP Ultimate Recipe

Ancho Seafood Skillet with Bourbon Maple Veggie Couscous

I’m all about keeping things simple in the kitchen, my life is already complicated enough! On busy week nights, a one-dish dinner can really lessen mealtime stress — especially a quick-to-clean-up recipe that is made with seasonal ingredients in 20 minutes or less. Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous is a one dish, 20 minute dinner that is perfect for fall weeknights.

Everyone in my family loves seafood; it’s often hard to decide what variety to cook! However, my recipe for Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous keeps everyone happy with a trio of gulf shrimp, sea scallops and haddock fish.  Ancho chili powder (from the milder poblano pepper), bourbon and real maple syrup get  friendly together for a smoky sweet flavor that is “kid-approved” spicy without being a tongue torcher. Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous is a one dish, 20 minute dinner that is perfect for fall weeknights.

After blackening the seafood in my Swiss Diamond Fry Pan (more about that practical luxury in a second),  seasonal vegetables such as butternut squash and Brussels sprouts get a quick searing and then finish alongside the whole grain pearl couscous as it cooks with  Better Than Bouillon® Seasoned Vegetable Base.   Better Than Bouillon

I’ve been a fan of Better Than Bouillon® blendable bases for years and use them in so many recipes ranging from soups, sauces, pasta and anywhere you would use a stock. Available in a range of flavors made from real ingredients including beef, chicken, vegetable and more, each jar of “flavor magic” as I like to say, punches up the flavor intensity so quickly and conveniently. I just stir a teaspoon into a quart of water to use as a traditional stock or use as much or as little as my creation of the day dictates.  I love that I can just make what I need, no wasteful half-full cans of broth sitting around to spoil. Pouring Better than Bouillon in Swiss Diamond Fry Pan

So back to the fry pan! While I mentioned I like things simple, I don’t like to skimp on quality. I always use the freshest, most beautiful produce and best cuts of meat and seafood selections that I can afford – eating well is my deserved splurge in life! I would not risk ruining my perishable investments in anything less than high-end cookware that delivers results. Even though nicer pots and pans may cost a touch more, it keeps from burning or otherwise ruining my food and having to routinely replace cheap pots and pans that can’t keep up with my tasks.  Chef quality cookware from Swiss Diamond suits my tastes and makes it easy to create my kitchen masterpieces with confidence.Putting lid on Swiss Diamond Fry Pan

The 11” Non-stick Fry Pan with Lid  I used to make my skillet dinner has been called the “Rolls Royce of Non-stick Fry Pans” by the Wall Street Journal!  When I blackened the seafood and cooked couscous in it, I was sure that there was going to be some elbow grease involved in getting off the crispy bits and goo – but no, it just swipes clean with a dish towel or brush.  So, how does this magic happen? The pots and pans are made with cast aluminum and treated (three times!) in a proprietary non-sticking coating that includes REAL diamond particles. I learned that diamonds “are a chef’s best friend” because they are durable, non-stick and are excellent conductors of heat!  I also loved how this fry pan has an ergonomic handle that that is cool-to-the touch but can go in the oven up to 500F degrees and comes with clear view lid with an adjustable vent to keep steam in or out! Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous.

So, I hope you find 30 minutes tonight to make my delicious, autumn-inspired Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous. Creative, convenient and easy to clean up!

How do you #MakeMealsBetter ? Please share your favorite one dish dinner or time-saving meal prep tip in the comments. XOXO – Jennifer

Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous is a one dish, 20 minute dinner that is perfect for fall weeknights.
Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous
Print Recipe
This autumn-inspired seafood recipe features shrimp, fish and scallops plus loads of seasonal vegetables and whole grain couscous to create a balanced meal that all cooks in the same skillet -- finished in 20 minutes!
Servings
4 servings
Servings
4 servings
Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous is a one dish, 20 minute dinner that is perfect for fall weeknights.
Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous
Print Recipe
This autumn-inspired seafood recipe features shrimp, fish and scallops plus loads of seasonal vegetables and whole grain couscous to create a balanced meal that all cooks in the same skillet -- finished in 20 minutes!
Servings
4 servings
Servings
4 servings
Instructions
  1. In small bowl, mix together salt, pepper, cumin and Ancho powder.
  2. Pat seafood dry and rub spice mix on all sides of seafood liberally.
  3. Heat grapeseed oil in 11” skillet to medium-high. Add seafood and sear for 2 to 3 minutes on each side until blackened and cooked through. Remove seafood from pan with spatula for use later in recipe.
  4. Add butternut squash and Brussels sprouts to same pan over medium-high and good until beginning to brown and caramelize, but slightly “undercooked,” about 4 minutes.
  5. Add bourbon to skillet and cook for 30 seconds, stirring to deglaze pan. Add syrup and stir for 30 seconds.
  6. Add dry couscous to skillet. Stir vegetable base into hot water and pour into skillet. Stir gently to combine all ingredients. Reduce heat to medium-low, add lid with vent closed, and simmer for approximately 5 to 8 minutes or until water absorbed and couscous tender.
  7. Turn off heat. Arrange seafood on top of this mixture and replace lid to “warm” for 1 minute.
  8. Garnish with sliced green onions.
Share this Recipe
Powered byWP Ultimate Recipe