Skillet Cornbread with Fresh Sweet Corn and Basil

This week I am awash in fresh fruits and veggies- not that I am complaining! There are few things better than a fridge completely full of fresh, organic, locally grown fruits and veggies. Wednesday is CSA delivery day and this week this was in our bag:


Not only do we belong to the CSA, but my in-laws also have their own huge garden, and access to a wonderful farm stand, so they bring us fresh fruits and veggies when they come to visit. On the same day we got our CSA bag they also brought us 13 ears of fresh, organic sweet corn and the most delicious cantaloupe.


I was in the mood to bake and experiement in the kitchen the other day ( as I am most days), and decided I wanted to make corn bread to go with dinner, which was also going to be a new recipe-black bean and squash enchiladas ( recipe to come as part of our vegan challenge). Lucky me- I happened to have a bag of Bob's Red Mill Cornbread mix in my cabinet. (It's gluten and dairy free too!) I didn't want just plain cornbread so I decided to change it up a bit- by using some of my fresh corn and a handful of the basil I have growing in my garden.

For this I just followed the directions on the bag, and added in my extras. Easy Peasy! Not really a "recipe", but more an idea of how to change things up on your own.

Ingredients:

~1 bag Bob's Red Mill Cornbread mix
~2 eggs
~cooking oil*
~2 cups fresh corn
~soy milk*
~handful fresh chopping Basil
~Vegan Margarine

*Amounts are on the bag




Directions:
Preheat oven to 375F. Place 1-2 tablespoons margarine in oven safe cast iron skillet and place in heated oven to melt the margarine.



In the meantime, mix up the cornbread mix according to the directions on the package.

Once all the orginial ingredients were mixed well I added my corn and chopped basil, and folded them in.

Pour the mixture into the heated skillet, and bake according to the time on the package. I had leftover batter, so I filled two mini loaf pans as well. Those two mini corn breads are currently in my freezer. They will be great for lunch, or to go with my Black Beans and Rice.


It wasn't the pretties corn bread I've ever made, but it sure was delicious! Next time I won't put quite so much batter in the skillet, and I will dot the top with some margarine to help it brown up more.

I plan to try a few more variations as well.

Hope you enjoy!