Mexican Skillet Cornbread

  1. Set oven to 400 degrees.
  2. Prepare a 9-inch cast-iron skillet.
  3. In a non-stick skillet heat about 3 tablespoons oil over medium heat.
  4. Add in onion, garlic, red bell pepper, jalapeno pepper and corn kernels; saute for about 4 minutes, remove from heat and cool.
  5. In a bowl stir together the cornmeal mix, sugar, cumin, shredded cheese, eggs, buttermilk and 1/4 cup oil; mix well to combine.
  6. Add in the onion mixture to the cornmeal mixture; stir to combine well.
  7. 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.
  8. 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)

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