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Cornbread Breakfast Skillet

An overhead view of a square of breakfast cornbread with a bite taken out of the upper left corner

Ingredients

Units Scale

The Batter

  • 1 cup Cornmeal
  • 1 cup Bob’s Red Mill 1 to 1 Gluten free flour blend
  • 1/4 cup Sugar
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 cup Milk
  • 1/2 cup Butter (Softened)
  • 2 Large Eggs

Everything else

  • 4 Links Breakfast sausage (Cubed)
  • 3 Slices Bacon (Chopped)
  • 1 Small Onion (Diced)
  • 3 Cloves Garlic (Minced)
  • 1 Medium Red Pepper (Diced)
  • 1 cup Smoked Gouda (Grated)

Instructions

  1. Preheat oven to 400F.
  2. In a stand mixer combine all the batter ingredients and beat together. Then stir in the bell pepper and Cheese – Set aside.
  3. Heat a large Cast Iron pan over Medium heat. 
    Add the bacon to the pan and saute till it begins to release it’s fat, then add the sausage and cook until brown.
  4. Add in the onions and garlic and saute for 2- 3 minutes.
  5. Pullout the  middle oven shelf and place the Cast Iron pan on it, then carefully scoop the batter into the pan (Its a thick batter so it’s best not to pour it in, or you’ll be pushing all the goodies to the edges). Press the batter down with the spatula to spread it into the whole pan.
  6. Bake for 25- 30 minutes, until the cornbread has set and starts to become golden on top.
  7. Remove from oven and allow to cool slightly before cutting and serving.

Notes

A Cast Iron Pan is a must for this… I have several sizes and use them daily. I highly recommend Lodge Cast Iron, they are affordable and are wonderful quality.

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