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Jalapeño-Cotija Skillet Cornbread

 2 Ratings
1 Comments
No Image For Recipe
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 10
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Kick your cornbread up a notch with this skillet version made with chopped jalapeño chile bits and crumbled white Mexican cheese.

Yvette Marquez Recipe by Yvette Marquez
September 20, 2016

Ingredients

1 1/4
cups yellow cornmeal
3/4
cup Gold Medal™ all-purpose flour
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1
egg
1
cup buttermilk
1
tablespoon canola oil to grease pan
1
cup fresh corn kernels or frozen whole kernel corn
10
oz cotija (white Mexican) cheese, crumbled
1
red bell pepper, seeded, finely chopped
1
jalapeño chile, seeded, finely chopped

Directions

  • 1 Heat oven to 425° F.
  • 2 In large bowl, stir together cornmeal, flour, baking powder and salt with whisk. In small bowl, beat egg and buttermilk with whisk.
  • 3 Pour oil into 8-inch ovenproof skillet. Place skillet in oven; heat 4 minutes.
  • 4 Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, crumbled cheese, bell pepper and chile.
  • 5 Remove skillet from oven. Carefully pour batter into hot skillet.
  • 6 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • 7 To serve, cut cornbread into wedges; split each wedge in half. Fill with Slow-Cooked Pulled Pork with Chipotle, Honey and Lime.

Expert Tips

If you don't have buttermilk on hand, use 1 tablespoon vinegar or lemon juice plus enough milk to measure 1 cup.

Wear disposable gloves when cutting hot chiles; the oil can burn skin. Avoid touching your face.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
258.9
% Daily Value
Total Fat
11.2g
17%
Saturated Fat
5.4g
27%
Cholesterol
47.9mg
16%
Sodium
596.9mg
25%
Total Carbohydrate
29.3g
10%
Dietary Fiber
1.4g
6%
Sugars
2.5g
Protein
10.0g
% Daily Value*:
Vitamin C
28.50%
28%
Calcium
34.50%
34%
Iron
8.40%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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