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Jalapeño-Cotija Skillet Cornbread

jalapeño-cotija skillet cornbread Side Dish Southwestern
Jalapeño-Cotija Skillet Cornbread
  • Prep 10 min
  • Total 30 min
  • Servings 10

Kick your cornbread up a notch with this skillet version made with chopped jalapeño chile bits and crumbled white Mexican cheese.

Yvette Marquez
Updated September 20, 2016
Gold Medal Flour
Make with
Gold Medal Flour


  • 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
  • 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


  • 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.

  • 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.

No nutrition information available for this recipe

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