This scrumptious recipe brings hearty, summery flavors to your plate with fresh (or frozen) green beans, diced tomatoes and an easy homemade cornbread. It all bakes up to golden brown in a single skillet for a simple, anytime dish. Serve this side dish as at gatherings or make it ahead of the week and enjoy a bit each day!
Feel free to use 1 (8.5-ounce) box of cornbread mix, prepared according the package directions, in place of the homemade cornbread batter to make life even easier.
Green Bean Cornbread Skillet
| Yield |
|---|
| Serves 6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 28 min | 38 min |
Ingredients
- 1/4 cup plus 1 tablespoon olive oil, divided
- 2 pounds fresh green beans, halved, or frozen cut green beans, thawed
- 2 (15-ounce) cans diced tomatoes, 1 can drained and 1 can undrained
- 2 teaspoons chili powder or paprika
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1 cup whole milk
- 1 large egg
- 1 tablespoon chopped fresh Parsley, or 1 teaspoon dried parsley (optional)
Method
- Preheat oven to 400°F. Heat 1 tablespoon of oil in a 12-inch oven-proof skillet over medium-high heat. Add green beans, and cook, stirring occasionally, until crisp-tender, about 2-3 minutes. Stir in diced tomatoes, chili powder and salt, and remove from heat.
- In a large bowl, mix cornmeal, flour, sugar and baking powder together until combined. Make a well in the center of the dry ingredients, and add milk, remaining oil and eggs. Mix together until just combined.
- Pour batter evenly over green bean mixture. Transfer to oven and bake until top is golden-brown and a toothpick inserted into the center of the cornbread comes out clean, about 20-25 minutes. Garnish with parley, if using. Serve and enjoy.
- Photo and recipe: Dish works
