Jalapeño-Cotija Skillet Cornbread Recipe
Kick your cornbread up a notch with this skillet version made with chopped jalapeño chile bits and crumbled white Mexican cheese.
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Cooking tools:
- Cast iron skillet
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Spatula
- Baking sheet
- Cooling rack
Ingredients
- 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
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