Mexican Skillet Cornbread

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    cups cornmeal mix (use the packaged store-bought)
  • 1
    teaspoon sugar
  • 12
    teaspoon cumin
  • 1
    cup Mexican blend cheese (or use old cheddar)
  • 2
    large eggs
  • 14
    cup vegetable oil
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DIRECTIONS

  • 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.
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