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Jalapeño-Cotija Skillet Cornbread

Blogger Yvette Marquez of Muy Bueno bakes a jalapeño cotija skillet cornbread to serve as a side dish or as a sandwich.

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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 10

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 Green Giant™ Steamers™ frozen whole kernel corn
10
oz cotija (white Mexican) cheese, crumbled
1
red bell pepper, seeded, finely chopped
1
jalapeño chile, seeded, finely chopped

SAVE ON THIS RECIPE!

LOCATION

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

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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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