Mexican Skillet Cornbread
- 3 tablespoons vegetable oil (can use more)
- 1 medium onion, chopped
- 1 tablespoon fresh minced garlic (or to taste)
- 1 bell pepper (red or green seeded and chopped)
- 1 jalapeno pepper, seeded and finely chopped
- 1 (15 ounce) can corn kernels, drained
- 1 1/2 cups cornmeal mix (use the packaged store-bought)
- 1 teaspoon sugar
- 1/2 teaspoon cumin
- 1 cup Mexican blend cheese (or use old cheddar)
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- Set oven to 400 degrees.
- Prepare a 9-inch cast-iron skillet.
- In a non-stick skillet heat about 3 tablespoons oil over medium heat.
- Add in onion, garlic, red bell pepper, jalapeno pepper and corn kernels; saute for about 4 minutes, remove from heat and cool.
- In a bowl stir together the cornmeal mix, sugar, cumin, shredded cheese, eggs, buttermilk and 1/4 cup oil; mix well to combine.
- Add in the onion mixture to the cornmeal mixture; stir to combine well.
- Heat about 2 tablespoons oil in the cast iron skillet in a 400 degree oven for 10 minutes, then quickly pour the cornmeal mix into skillet, smoothing out with a spoon to the edges of the skillet.
- Bake for about 25-30 minutes or until done.
vegetable oil, onion, garlic, bell pepper, pepper, corn kernels, cornmeal mix, sugar, cumin, blend cheese, eggs, buttermilk, vegetable oil
Taken from www.food.com/recipe/mexican-skillet-cornbread-170681 (may not work)