"first" Skillet Cornbread
"This recipe comes from First magazine. I haven't tried it yet but it looks pretty good. I don't usually use cornbread mix unless I'm in a huge hurry but I might give this a whirl. You could probably incorporate this into your homemade cornbread recipe."
photo by ncmysteryshopper
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 6 slices bacon
- 1 (8 1/2 ounce) package corn muffin mix, like Jiffy
- 1 (11 ounce) can Mexican-style corn (red and green bell pepper blend like Green Giant Mexicorn, drained)
- 1 large jalapeno pepper, seeded and minced
- 1 egg
- 2 ounces cheddar cheese, diced
- 1⁄2 cup milk
directions
- Heat oven to 400 degrees F.
- In 8" cast iron skillet over medium heat, cook bacon until crisp. Transfer to paper towles to drain; crumble.
- Remove all but 1 1/2 teaspoons bacon drippings.
- Brush sides and bottom of pan with remaining drippings.
- Place skillet in over for 5 minutes.
- Meanwhile, in medium bowl, stir together cornbread mix, Mexicorn, jalepeno, egg, cheese, milk, and bacon until combined.
- Spoon batter into heated skillet and bake 15 minutes, or until golden.
- Trade the jalapenos and cheese for fillings that taste best with your summer feast.
- Garlic lover? Stir 2oz shredded provolone cheese, 1tsp. Italian seasoning, and 1 clove minced garlic into batter until just combined.
- Like it hot? Stir 2 oz diced or shredded pepper Jack cheese, 1/2 teaspoons southwest chipotle seasoning (like Mrs. Dash), and 1 tsp whole Mexican oregano,(like McCormick), into batter until just combined.
- Subtle more your style? Stir 2oz shredded Gruyere cheese, 1tsp. herbes de Provence and 1/2 teaspoons seasoned pepper blend into batter until just combined.
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Reviews
-
I liked all the corn and even the other vegetables. I ate two big pieces. All Gone! -
We liked this cornbread. There was a lot going on with all the additions! I liked the veggies in the bread and DH2B was not too thrilled with them. The bacon grease on the bottom was his favorite part :) Thanks PaulaM-M
RECIPE SUBMITTED BY
Let's see.....I am a
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private nurse
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AND
personal shopper wrapped up in one tired, overweight package.
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I live in a little Western Kentucky town that I didn't even know existed until I met the red-headed redneck whom would eventually become my husband and father of my adorably rotten kids.
Although unintentional, it would seem that I collect cookbooks. I have an entire kitchen cabinet completely full of them. Plus they are stuffed in boxes under the bed, on a bookshelf in the living room, and in storage. I especially love to find older cookbooks. The only thing better than an old cookbook, is an old cookbook with notes jotted on in the margin or on scraps of yellowed paper. I love the thought that someone once lovingly prepared meals for a treasured family using that cookbook.
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