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I’m so excited today to be reviewing a new book from one of my favorite bloggers, Julia Mueller from The Roasted Root.  LET THEM EAT KALE!  is Julia’s second book, and it celebrates an incredible, under-appreciated leafy green that is so healthy you literally can’t afford not to love it.  I have to admit I was a reluctant convert.  I avoided kale for the longest time, but once I gave it a chance, I can’t get enough.  For dinner last night I made two of Julia’s recipes…this amazing skillet cornbread, and a spicy Smoked Paprika Chicken Corn Chowder.  I’m going to give you the recipe for the cornbread, but for the soup, you’ll have to buy the book.  Oh wait a minute… you can also WIN a copy of the book, just leave a comment at the end of the post to be entered to get your own copy! This cornbread was truly fabulous.  And what fun that it actually turned out EXACTLY like the book photo! When does that ever happen?  I’m going to return to this recipe many times, I can tell, it has the most perfect moist crumb, and a distinctive flavor from the buttermilk, cheddar cheese, …


Total time

0 minutes


Ingredients

  • wet ingredients
  • ½ cup butter
  • 1 cup buttermilk (or almond milk)
  • 2 eggs
  • ¾ cup shredded cheddar cheese
  • 2 cups shredded kale leaves (I pulsed it in a food processor)
  • dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup oat flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp onion powder


Method

  1. Set the oven to 400F
  2. Grease or oil a 10" cast iron skillet.
  3. In a large microwave safe mixing bowl, melt the butter. Then whisk in the buttermilk and eggs.
  4. Add the grated cheese and the kale.and stir to blend.
  5. Sift the dry ingredients right into the bowl and mix well.
  6. Pour the mixture into the skillet and smooth it out.
  7. Bake for about 20-22 minutes, until it's just starting to turn golden around the edges, and a toothpick comes out without wet batter clinging to it. Don't over bake!

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