Irish Farmhouse Pot O’Gold Skillet Cornbread

Top o’ the morning to you!  Gone from the land of blog for a few weeks now,  I’ve been working on taxes in the land of nod.  Now that that project is put to bed, I’m back with some ideas for St. Patrick’s Day.  Pot O’Gold Skillet Cornbread with Shamrock Corn Chips is a delicious and fun way to add a bit of Irish Leprechaun mischief to your dinner table.

Reach into the netherworld of your cupboard or retrieve your trusty cast iron skillet from no-man’s land (your garage).  That way you can make Pot O’Gold Skillet Cornbread in a vessel that simulates the pot o’gold of Leprechaun lore!  Plus, using a cast iron skillet assures that those pesky Leprechauns won’t muck things up and leave your Pot O’Gold Skillet Cornbread with a mushy middle.  Instead, it will be perfectly golden brown with a bit of crusty edge – perfect!

Plus, made in a cast iron skillet, Pot O’Gold Skillet Cornbread slices beautifully ensuring a perfect presentation with the adorable Shamrock Corn Chips.  Here’s a photo of how neatly it slices:

It comes out of the cast iron skillet so easily even those mischievous Leprechauns can’t mess it up! Slightly sweet with a bit of crunch from the corn nuggets embedded within, Pot O’Gold Skillet Cornbread’s savory note comes from the addition of chive and onion cream cheese.

Is your mouth watering yet?  Those pesky Leprechauns have put a spell on you!  Pot O’Gold Skillet Cornbread is a delicious side dish for dinner and a great idea for a potluck.  Plus, individual slices reheat nicely in the microwave (not that you are going to have any leftovers once the Leprechauns in your family taste this).

He’s pretty cute, isn’t he?  My little Leprechaun holding a pot of gold.  I got him at Michael’s a few years ago.  It seems the retailers jump from Valentine’s Day straight to Easter, with only a tiny bit of thought for St. Patrick’s Day and it’s hard to find St. Patrick’s Day stuff that’s not disposable.  I got the beautiful shamrock plates at Home Goods a few years ago.  Both great places to shop for seasonal treasures!

Here’s a collage to pin to your Pinterest board.  Thanks for sharing!

And, here’s the recipe for Pot O’Gold Skillet Cornbread with Shamrock Corn Chips:

Irish Farmhouse Pot O’Gold Skillet Cornbread

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Both savory and sweet, this delicious take on cornbread is sure to become a family favorite.

• Author: Carole from Toot Sweet 4 Two
• Prep Time: 20 mins
• Cook Time: 1 hour 10 mins
• Total Time: 1 hour 30 mins
• Yield: 8 1x
• Category: Side Dish
• Cuisine: American

Ingredients

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For the Shamrock Corn Chips:

• 4 6-inch corn tortillas
• Non-stick cooking spray
• Salt

For the Pot O’Gold Skillet Cornbread:

• 1 tablespoon canola oil
• 1 cup sour cream
• 4 tablespoons butter, melted
• 2 eggs
• 1/4 cup granulated sugar
• 1 8-ounce carton of chive & onion cream cheese, softened to room temperature (I used the Philadelphia brand)
• 1/2 teaspoon salt
• 1 16-ounce package of frozen petite white corn, defrosted and drained
• 1 can (14.75-ounce) cream-style corn
• 1 package (8.5-ounce) corn muffin mix

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Instructions

For the Shamrock Corn Chips:

1. Preheat oven to 350 degrees F.
2. Using a 1 1/2-inch shamrock cookie cutter, cut out shamrocks from corn tortillas on a wooden cutting board (see Notes).
3. Place shamrocks in a 12 1/2-inch cast iron skillet and spray with non-stick cooking spray.
4. Turn the shamrocks over inside the skillet and spray again with non-stick cooking spray.
5. Sprinkle the shamrocks with salt and bake for 10 to 12 minutes in pre-heated oven.
6. Remove the shamrocks from the oven, transfer to a cooling rack and allow to cool.
7. Set aside.

To make the Pot O’Gold Skillet Cornbread:

1. Preheat oven to 350 degrees F.
2. Grease bottom and sides of 12 1/2-inch cast iron skillet with canola oil.
3. In a large mixing bowl, mix together sour cream, melted butter, eggs, sugar, cream cheese and salt with an electric mixer on medium-low.
4. Add the defrosted corn, canned corn and muffin mix, stirring by hand until well-combined.
5. Pour into greased cast iron skillet and bake for 45 to 55 minutes, until knife inserted in center comes out clean.
6. Remove from oven and add Shamrock Corn Chips as garnish.
7. Slice into wedges and serve.

Notes

This recipe can make more than 8 servings – it just depends on how wide you slice the pieces. If there are leftovers, remove from skillet, wrap leftovers in plastic and store in the refrigerator. Reheat individual pieces in the microwave for a few minutes. Also, the Shamrock Corn Chips are a little “fussy” to make. It requires a bit of elbow grease to wiggle the cookie cutter into the tortilla to cut through. Use a paring knife if you have difficulty and cut shape around the outside of the cookie cutter. Use patience to remove the Shamrocks from the cookie cutter or you’ll break the stem of the Shamrock.

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Need more St. Patrick’s Day inspiration?  Here are a few posts from Toot Sweet 4 Two’s archives:

An Irish Blessing (or two…) – a multi-page, photo-filled story about my trip to Ireland with my friend, Christin.

An Irish Lunch:  Courgettes, Grape Tomato Salad and Cottage Cheese is my version of a delicious lunch I had at a restaurant/pub in Ireland.

Decorating the Table for a St. Patrick’s Day Celebration (see more of my adorable Leprechauns in action).

Tootles,