JALAPEñO-COTIJA SKILLET CORNBREAD

Jalapeño-Cotija Skillet Cornbread image

Provided by By Yvette Marquez

Time 30m

Yield 10

Number Of Ingredients 11

1 1/4 cups yellow cornmeal
3/4 cup Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1 tablespoon canola oil to grease pan
1 cup fresh corn kernels or frozen whole kernel corn
10 oz cotija (white Mexican) cheese, crumbled
1 red bell pepper, seeded, finely chopped
1 jalapeño chile, seeded, finely chopped

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