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Savory Cornbread Dutch Baby
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Nutrition Facts
Serving Size 199 g
(Approx. 4 Servings)
Amount Per Serving
Calories 380 Calories From Fat 230
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 185 mg 62%
Sodium 550 mg 23%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 16 g
Vitamin A 30% • Iron 10%
Vitamin C 60% • Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Savory Cornbread Dutch Baby
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Prep Time
25 minutes
Cook Time
19 minutes
Total Time
44 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

3 large eggs
3/4 cup(s) whole milk
3 Tbsp salted butter, divided use
1/2 cup(s) H-E-B Rosemary Olive Oil with Sea Salt Cornbread Mix
2 Tbsp corn starch
1 Tsp black pepper, freshly ground
3 slices bacon, finely chopped
1/2 cup(s) sweet onions, finely chopped
1/2 cup(s) red bell peppers, finely chopped
1/4 cup(s) sun-dried tomatoes, drained and chopped
1/4 cup(s) pitted Kalamata olives
3 Oz Italian blend shredded cheese
1 Oz arugula leaves
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Instructions

1
Place a 10 inch cast iron skillet in the oven and heat to 450ºF. Allow skillet to heat 15 to 20 minutes so it's very hot.
2
Add eggs to a blender and whirl for about 1 minute until frothy, then blend in milk and 2 tablespoons of butter.
3
In a separate bowl, combine cornbread mix, corn starch and black pepper. While blending on low, add dry mixture to eggs.
4
Remove skillet from oven. Carefully swirl the last tablespoon of butter into skillet and add batter. Return to oven and bake 17 to 19 minutes. Batter will puff up and then fall.
5
While Dutch Baby is cooking, add bacon to a separate skillet over medium-high heat. Cook 4 to 5 minutes or until halfway cooked.
6
Add onions, bell peppers, sun-dried tomatoes and olives. Sauté 4 to 5 more minutes or until bacon is completely cooked.
7
Remove Dutch baby from oven, sprinkle with cheese and drizzle tomato mixture over cheese.
8
Scatter arugula over the top. Cut into slices and serve like pizza.
9
Chef's Note: A Dutch baby is traditionally sweet, like a cross between a popover and a pancake served with fruit for breakfast. This twist is a light, but satisfying savory dinner version with infinite possibilities for toppings
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