Irish Farmhouse Pot O’Gold Skillet Cornbread
Both savory and sweet, this delicious take on cornbread is sure to become a family favorite.
- 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
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
Instructions
For the Shamrock Corn Chips:
- Preheat oven to 350 degrees F.
- Using a 1 1/2-inch shamrock cookie cutter, cut out shamrocks from corn tortillas on a wooden cutting board (see Notes).
- Place shamrocks in a 12 1/2-inch cast iron skillet and spray with non-stick cooking spray.
- Turn the shamrocks over inside the skillet and spray again with non-stick cooking spray.
- Sprinkle the shamrocks with salt and bake for 10 to 12 minutes in pre-heated oven.
- Remove the shamrocks from the oven, transfer to a cooling rack and allow to cool.
- Set aside.
To make the Pot O’Gold Skillet Cornbread:
- Preheat oven to 350 degrees F.
- Grease bottom and sides of 12 1/2-inch cast iron skillet with canola oil.
- In a large mixing bowl, mix together sour cream, melted butter, eggs, sugar, cream cheese and salt with an electric mixer on medium-low.
- Add the defrosted corn, canned corn and muffin mix, stirring by hand until well-combined.
- Pour into greased cast iron skillet and bake for 45 to 55 minutes, until knife inserted in center comes out clean.
- Remove from oven and add Shamrock Corn Chips as garnish.
- 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.
Find it online: https://tootsweet4two.com/pot-ogold-skillet-cornbread/
