Jalapeño-Cotija Skillet Cornbread

 


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.

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