Cornbread for brunch

Ever since I got my cast iron skillet, I have been going nuts with the cornbread. Based on this sausage & onions cornbread recipe, I made my own version with spinach and then a vegetarian and non-wheat version.  On Sunday I varied from that basic recipe once more by replacing the zucchini with 2 cobs of fresh corn and the kale with half a bunch of yellow chard.  I didn’t have any basil around so I sprinkled some goat cheese on top at the end of baking for some extra tanginess. There was, of course, some leftover so when I woke up uncharacteristically late on Monday, a brunch was in order. So I fried an egg over easy (again, in my cast iron skillet, which is the best non-stick pan I ever had), then stir fried some small cherry & heirloom tomatoes and voilà: our brunch cornbread. Very very yummy.

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