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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. MORE + LESS -

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

Steps

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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.

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

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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