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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

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

  • 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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