Hey friends! It’s me Brandie again from The Country Cook! I love sharing simple, everyday recipes for the busy cook. Today I would love to share this Caprese Skillet Cornbread recipe with y’all!
Insalata Caprese (in Italian it means: Salad of Capri) is a simple Italian salad of fresh tomatoes, mozzarella and basil. A bit of olive oil is drizzled over the top of the whole salad. It is that recipe that inspired this recipe for Caprese Skillet Cornbread!
We’re making it simple by using my favorite Martha White® Cotton Country™ Buttermilk Cornbread Mix. It is super delicious and tastes just like homemade, so it’s my go-to when making skillet cornbread. And I’m making it all in my 10 1/2-inch Lodge® Cast Iron skillet. Cooking in a pre-heated skillet gives me those crispy edges that I love on savory cornbread. But you can definitely use a 9×9 baking dish for this recipe (no pre-heating necessary).
I’m also using sun-dried tomatoes. The tomatoes are kept soaking in flavorful olive oil to keep them pliable and delicious. It takes this cornbread over the top! So let’s get to this recipe!
2 (6 oz) pouches Martha White® Cotton Country™ Cornbread
1 1/2 cups water
1 large egg
1/3 cup chopped fresh basil
1 12 oz container marinated mozzarella balls
1 (7 oz) jar sun-dried tomatoes
Preheat oven to 450° F. Coat a 9 or 10-inch cast iron skillet with a generous layer of vegetable or olive oil. 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 mix. In a large bowl, combine both pouches 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).