Cheddar-Cauli Skillet Corn Bread


Canadian cheese and caramelized cauliflower are a match made in heaven. With every bite, you’re whisked away on a flavour adventure with the delicious sharpness of the Canadian Aged Cheddar, the crispy cauliflower and the sweetness of maple butter.

Created by Chef Ned Bell, Executive Chef

Preparation Time: 20 minutes
Baking Time: 30 minutes
Yield: 8 to 10 servings

Tip: No cast iron skillet? No problem. Preheat oven to 425°F (220°C).  In large frying pan, melt 2 tbsp (30 mL) of butter over medium heat. Add cauliflower and sprinkle with ¼ tsp (1 mL) of salt. Cook covered for 3 minutes. Uncover, cook stirring occasionally, until cauliflower is golden brown and tender.

Meanwhile, place a 9-inch (23 cm) square metal baking pan in oven for 5 minutes. Prepare cornmeal mixture as noted in step 4. Remove pan from oven and carefully butter. Add the caramelized cauliflower in a single layer; pour in the batter, spreading to cover the cauliflower. Bake as noted.


Ingredients

  • Corn Bread:
  • 2 Tablespoons
    unsalted butter
  • 2 Cups
    small cauliflower florets (about the size of a loonie)
  • 1 Teaspoon
    sea salt, divided
  • 1.25 Cups
    whole milk
  • 1 Cup
    cornmeal
  • 1 Cup
    all-purpose flour
  • 4 Teaspoons
    baking powder
  • eggs, beaten
  • 1/4 Cup
    unsalted butter, melted
  • 1.25 Cups
    shredded Natural Pastures’ Aged Farmhouse (or Canadian Aged Cheddar)
  • Maple Butter:
  • 1 Cup
    unsalted butter, softened
  • 1.5 Tablespoons
    pure maple syrup
  • 1 Tablespoon
    cracked black pepper
  • 1.5 Teaspoons
    sea salt

Instructions

  1. Maple Butter: In a medium bowl, with a wooden spoon, stir together butter, maple syrup, pepper and salt, until well combined. On a piece of parchment paper or plastic wrap, roll the butter in a cylinder about 8-inches (20 cm) long. Refrigerate to firm.

  2. Corn Bread: Preheat oven to 425°F (220°C).

  3. Place a 10-inch (25 cm) cast iron skillet in the oven for 10 minutes. Remove from oven; add 2 tbsp (30 mL) of butter and swirl to coat. Add cauliflower and ¼ tsp (1 mL) of the salt; toss to coat and spread in single layer. Roast for 10 minutes or until the cauliflower is golden brown and slightly crispy, stirring once.

  4. Meanwhile, in a medium bowl, stir together milk and cornmeal; let stand for 5 minutes. In a large bowl, whisk together flour, baking powder and remaining salt. Stir in milk mixture. In small bowl, whisk together eggs and butter; stir into the flour mixture, along with 1 cup (250 mL) of cheese.

  5. Remove skillet from the oven. Pour in the batter, spreading to cover the cauliflower and sprinkle remaining cheese on top. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes. Cut into wedges and serve with a slice of the maple butter.