This week’s Trader Joe’s Tuesday is a MOUTHFUL, but what aspect of this DELICIOUS cornbread recipe could I possibly leave out of the title? Brown butter – very important. Cheddar (especially when it’s TJ’s Unexpected Cheddar, which is now available pre-shredded!!!!) – very important. Scallions – yum, so important. And crispy prosciutto? Hello yes, had to be in the title.
But if the title seems intimidating, fear not! I’ve basically listed every single ingredient. Boxed cornbread mix (you can use TJ’s or Jiffy… or whatever you want, just make sure you’re using 15 ounces of it) helps this one-skillet recipe come together in a flash. It all gets stirred together in ONE SKILLET! No extra bowls, no unnecessary dishes, woohoo!
We enjoyed our cornbread this Labor Day weekend first, fresh out of the oven with a chili recipe that I’m developing for a brand client for the Winter. George and Mattis enjoyed the leftovers the next morning, warmed up with scrambled eggs. Whether you’re eating it with chili, or alongside some grilled chicken and a big salad, you cannot go wrong with this cornbread!
Brown Butter Cheddar-Scallion Crispy Prosciutto Cornbread
Equipment
- 10 or 12 inch cast iron skillet (or any ovenproof skillet)
- No ovenproof skillet? After you’ve stirred everything together, transfer it to a greased 9×13” (or so) baking dish.
- Cutting board
- Chef’s knife
Ingredients
- 1 stick (8 tablespoons) unsalted butter
- 4 scallions, thinly sliced (use the entire thing!)
- 1 (15 ounce) box Trader Joe’s Cornbread Mix (or 2 boxes Jiffy cornbread mix with 1/4 cup discarded)
- 2 large eggs
- 3/4 cup whole milk
- 11/2 Trader Joe’s Shredded Unexpected Cheddar Cheese
- Optional: 3 to 4 slices of prosciutto
- 2 tbsp honey
Instructions
- Preheat oven to 350°F.
- Add 1/2 cup (8 tablespoons) butter to a 10-inch ovenproof skillet over medium heat. Cook for 5 to 7 minutes, swirling occasionally, until little bits of butter fat start to brown and the butter starts to smell nutty. Remove skillet from heat, immediately stir in 4 thinly sliced scallions to allow them to gently cook in the residual heat, and allow the butter and scallions to cool for 5 minutes.
- Stir in 1 (15 ounce) box of Trader Joe’s Cornbread Mix. Or, you can use 2 (8.5 ounce) boxes of Jiffy Cornbread Mix, but discard 1/4 cup of mix before stirring it in so that the proportions are right.
- Stir in 2 large eggs, 3/4 cup whole milk, and 1 1/2 cups shredded Cheddar cheese until just combined (do not overmix!).
- If desired, lay 3 or 4 slices of prosciutto on top.
- Bake for 30 to 40 minutes, until a knife inserted into the center comes out clean. Allow to cool slightly, then drizzle with 2 tablespoons of honey, slice and serve. Store wrapped tightly in plastic wrap, in the refrigerator. Microwave a slice for 10 to 15 seconds before eating (it’s very dry straight out of the fridge).
- 1 stick (8 tablespoons) unsalted butter
- 4 scallions, thinly sliced (use the entire thing!)
- 1 (15 ounce) box Trader Joe’s Cornbread Mix (or 2 boxes Jiffy cornbread mix with 1/4 cup discarded)
- 2 large eggs
- 3/4 cup whole milk
- 11/2 Trader Joe’s Shredded Unexpected Cheddar Cheese
- Optional: 3 to 4 slices of prosciutto
- 2 tbsp honey
