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Cast Iron Skillet Cornbread (or Quiche!)

This moist and fluffy cast iron skillet cornbread is made with polenta, and topped with jalapenos, cheddar and cotija cheese.

WHY YOU'LL LOVE THIS RECIPE

Fluffy quiche-like cornbread

Perfect side for a big family meal

Great as a make-ahead side

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INGREDIENTS

Mix ingredients

01

Mix dry ingredients together. Add wet ingredients. Mix well.

Pour in skillet

02

Pour your batter to the preheated iron skillet. Top off with toppings.

Bake

03

Pop back into the oven - in about 40 minutes, your cornbread is ready to go.

- I highly recommend eating this recipe the day it's made, or the day after it's made. - Make sure that you transfer to an airtight container, cool down and then pop in the freezer.

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