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?
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!
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.
Do you want to see the rest of my Shishito Recipes? Check them out!
Until next time, friends! Live life deliciously!