Mexican Skillet Cornbread

13 ingredients
8 steps

Ingredients

  • 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

Directions

  1. 1
    Set oven to 400 degrees.
  2. 2
    Prepare a 9-inch cast-iron skillet.
  3. 3
    In a non-stick skillet heat about 3 tablespoons oil over medium heat.
  4. 4
    Add in onion, garlic, red bell pepper, jalapeno pepper and corn kernels; saute for about 4 minutes, remove from heat and cool.
  5. 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. 6
    Add in the onion mixture to the cornmeal mixture; stir to combine well.
  7. 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. 8
    Bake for about 25-30 minutes or until done.

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