Jalapeño-Cotija Skillet Cornbread

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

Yvette Marquez

September 20, 2016

1 1/4

cups yellow cornmeal

3/4

cup Gold Medal™ all-purpose flour

2 1/2

teaspoons baking powder

1/2

teaspoon salt

egg

cup buttermilk

tablespoon canola oil to grease pan

cup fresh corn kernels or frozen whole kernel corn

oz cotija (white Mexican) cheese, crumbled

red bell pepper, seeded, finely chopped

jalapeño chile, seeded, finely chopped

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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.