Paisley Farm Holiday Blogger Recipe Challenge
As the year winds down, I am always looking for a way to use of the past season’s preserves. This year, I am participating in a Holiday Blogger Recipe Challenge hosted by Paisley Farm. The company is based out of Willoughby, Ohio and is the maker of flavorful bean salads and marinated vegetables since 1945. For this challenge, they gave me seven different types of marinated vegetables: Five Bean Salad, Asian Bean Salad, Southwest Bean Salad, Dilled Brussels Sprouts, Hot Brussels Sprouts, Sweet Pickled Beets and Sweet Cauliflower. All of these deliciously pickled veggies tasted great on their own. The Southwestern Bean Salad Blend immediately captured my attention. It’s sweet, tangy, and full of deliciously Southwest flavor that made it perfect for my favorite skillet cornbread recipe.
My family adores my honey skillet cornbread. We like our cornbread sweet and savory with melt in your mouth buttery goodness. Paisley Farm’s Southwest Bean Salad was the perfect sweet/savory combo that worked perfectly in my skillet cornbread recipe. Of course, this recipe will taste delicious in a regular baking dish, but there’s no matching the crispy edges you get when baking in a skillet coated with butter. This skillet cornbread is perfect for hearty meals like roasted meats and, of course, chili. Personally, I like snacking on it on its own and not opposed to having a slice with some scrambled eggs and bacon in the morning.
Paisley Farms products can be found at grocery retailers such as Ralphs, Smiths Food & Drug Stores, QFC, Fred Meyers, Krogers, King Soopers, Dillons and Fry’s. You can also purchase them online at PaisleyFarmFoods.com. Check out Paisley Farms on Instagram, Facebook, Pinterest, and on their website for other recipe ideas and serving suggestions.
#paisleyfarm #paisleyfarmfresh #kroger
Southwest Skillet Cornbread
1 stick (1/2 cup) unsalted butter, melted and cooled.
1 tablespoon of butter
1/3 cup honey
1 large egg, at room temperature
1 cup buttermilk, at room temperature
1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup Paisley Farm Southwest Bean Salad
10 inch cast iron or another oven-safe skillet
Preheat oven to 400°F.
Whisk the honey, egg, and buttermilk into the melted butter. Set aside.
In a separate larger bowl, mix the cornmeal, flour, baking powder, baking soda, and salt together.
Pour the wet mixture into the dry mixture and whisk until just combined.
Gently fold in the Paisley Farms Southwest Bean Salad.
Place the tablespoon of butter into the skillet and then place the skillet in the oven to heat it up for a minute or two.
Pour batter into the hot skillet.
Bake for 20 minutes or until the edges and top are golden brown.