Shishito Skillet Cornbread

Have I mentioned I might be obsessed with Shishito peppers?  Seriously!  Next to Hatch Chiles, they have quickly risen up the ranks in my book of  “Stuff I Really Like.”  This Shishito Skillet Cornbread is another new obsession.  I’m not saying I’ve made it three times in the last week or anything.  Because that would be crazy…  right?

Shishito Skillet Cornbread

Let’s say I might have made this three or four times in the recent past. You can’t blame me! It’s ready in less than 30 minutes and is a perfect side dish for BBQ ribs, Chef Salad, Chicken Tortilla Soup or maybe as lunch when your working at home alone and need to get some pictures.  You know, warm cornbread fresh from the oven with a bit of butter and honey….   don’t judge.  This stuff is delicious!

Shishito Skillet Cornbread

The first time I made this Shishito Skillet Cornbread was for Memorial Day and the family demolished it before I could get any pictures.  So you see, I had to make it again.  And then again to tweak the recipe a little.  Then one more time, just to make sure it was good.  It’s all in the name of research.  Yeah!!  Research!  That’s my story and I’m sticking to it!

Plus it’s made in a Cast Iron Skillet and anything made in Cast Iron is practically perfect anyway.  Right?  Of course right!  The only thing left to do is try it yourself and see if you agree.

Shishito Skillet Cornbread

A slightly sweet and spicy skillet cornbread. Ready in less than 30 minutes!

  • 1 1/2 cups stone-ground cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup, plus 2 tablespoons buttermilk, divided
  • 2 large eggs
  • 1 cup creamed corn
  • 6 - 8 Shishito peppers, deseeded and diced
  • 2 tablespoons vegetable oil

Heat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the middle right in the middle of the center rack.

Whisk the cornmeal, salt, sugar, baking powder, baking soda together in a small mixing bowl, set aside.

In a larger bowl, whisk together the buttermilk, eggs and creamed corn. Use only 1 cup of the buttermilk at first.

Add the wet ingredients to the dry ingredients and whisk to combine.

If the batter seems a little dry, add the remainder of the buttermilk.

Lastly, fold the diced Shishito peppers into the batter.

Remove the skillet from the oven and pour the oil into the hot skillet. Swirl (carefully) to coat.

Pour the batter into the pan and jiggle the pan to evenly distribute. Don't be surprised if the edges bubble because the pan is hot!

Bake for 15 - 20 minutes or until the bread is golden brown and springs back when touched.

My bread took just 15 minutes, but oven temperatures can vary widely so be sure to check your bread starting at 15 minutes and adjust accordingly.

Remove from the oven and let cool for several minutes.

Serve warm with butter.

Shishito Skillet Cornbread

I have to thank Melissa’s Produce and Alton Brown for the inspiration behind this dish!  After all, they are both near the top of my book of “Stuff I Really Like” too.

Do you want to see the rest of my Shishito Recipes?  Check them out!

Shishito Feijo Mango Popsicles

Shishito Feijoa Mango Popsicles!



Turkey Shishito Burgers

Until next time, friends! Live life deliciously!

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