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Jalapeño-Cotija Skillet Cornbread

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Yvette Marquez
Updated Sep 20, 2016
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Kick your cornbread up a notch with this skillet version made with chopped jalapeño chile bits and crumbled white Mexican cheese.

Jalapeño-Cotija Skillet Cornbread

  • Prep Time 10 min
  • Total 30 min
  • Servings 10
  • Ingredients 11
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 425° F.
  • Step 
    2
    In large bowl, stir together cornmeal, flour, baking powder and salt with whisk. In small bowl, beat egg and buttermilk with whisk.
  • Step 
    3
    Pour oil into 8-inch ovenproof skillet. Place skillet in oven; heat 4 minutes.
  • Step 
    4
    Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, crumbled cheese, bell pepper and chile.
  • Step 
    5
    Remove skillet from oven. Carefully pour batter into hot skillet.
  • Step 
    6
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Step 
    7
    To serve, cut cornbread into wedges; split each wedge in half. Fill with Slow-Cooked Pulled Pork with Chipotle, Honey and Lime.

Nutrition

Nutrition Facts are not available for this recipe

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