"first" Skillet Cornbread

Recipe by PaulaM-M
READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 2
    ounces cheddar cheese, diced
  • 12
    cup milk
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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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