Kale and sundried tomatoes cornbread

It is no secret on this blog that I love my cast iron skillet and inventing different cornbread recipes. So here’s today’s version: Kale and Sundried Tomatoes Cornbread.

Recipe below the fold

Ingredients

5-7 sundried tomatoes, chopped

2 garlic cloves, chopped

1 large shallot, chopped

1 bunch kale (I used purple kale)

1 cup corn niblets

1 cup yellow cornmeal [I used Bob's Red Mill's wholegrain medium grind cornmeal]

1 cup spelt flour [also Bob's Red Mill's]

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/4 cup butter, chopped

1 large egg

Preparation

Soak the chopped sundried tomatoes in a bowl of hot water.

In a medium bowl, combine cormeal, flour, baking powder, salt, and baking soda. If using butter, cut the butter into the mixture with two knives or a pastry blender until mixture resembles coarse crumbs.

In another bowl, whisk together the egg and kefir until well blended. Add to the cornmeal mixture. Mix until thoroughly moistened.

Heat a 10-inch cast iron or heavy oven safe skillet over medium heat. Add olive oil and stir fry the shallots until soft, add garlic and cook for another minute. Incorporate the sundried tomatoes (drained from the water) and corn niblets and mix in. Add chopped kale and cook until wilted (about 2 mins), adding salt to taste.

Fold the kale mixture into the cornmeal and return it into the cast iron skillet and bake at 350 F for 25-30 mins. Let it rest for 10 mins and serve immediately.