JALAPEñO-COTIJA SKILLET CORNBREAD
Kick your cornbread up a notch with this skillet version made with chopped jalapeño chile bits and crumbled white Mexican cheese.
Provided by By Yvette Marquez
Categories Side Dish
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 425° F.
- In large bowl, stir together cornmeal, flour, baking powder and salt with whisk. In small bowl, beat egg and buttermilk with whisk.
- Pour oil into 8-inch ovenproof skillet. Place skillet in oven; heat 4 minutes.
- Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, crumbled cheese, bell pepper and chile.
- Remove skillet from oven. Carefully pour batter into hot skillet.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
- To serve, cut cornbread into wedges; split each wedge in half. Fill with Slow-Cooked Pulled Pork with Chipotle, Honey and Lime.
Nutrition Facts : ServingSize 1 Serving
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