Cornbread is a popular staple around here. It goes with most meals and is one of those foods that “sticks to your ribs” as grandma used to say! This is not your typical classic recipe. It is full of Mexican inspired flavors from corn, red peppers, poblano peppers, and Monterey Jack cheese. And makes enough for a crowd.
Cooking cornbread in a skillet is the best way in my opinion. The cast iron skillet’s amazing heat retention gives crispy edges and a soft, crumbly center. This recipe can be cooked in and 9 x 13 pan as well. The taste and texture just will not be exactly the same. Classic cast iron is preferable but, I use the nonstick coated pans occasionally.
Skillet Mexican Cornbread is a great addition to our New Years dinner every year which includes my favorite collard greens and black eyed pea salad. Add this ham dip for an appetizer and it’s a party… It is also really good with chicken tortilla soup or a hearty bowl of chili.
Handy Tips
- I like Skillet Mexican Cornbread in particular because it makes a large amount that we can wrap up and freeze for later use.
- If you don’t want obvious corn kernels in your bread, substitute a can of cream style corn instead. Add to that 1-2 tablespoons of chopped jalapeno pepper, green chiles, or poblano pepper. And a couple tablespoons of red bell peppers, chopped fine.
- I use Monterey Jack cheese for this recipe. It melts right into the batter. I haven’t tried any other cheese but, feel free to experiment.
- Don’t be alarmed because the cornbread batter is so thick, it’s perfectly fine.
- Good quality butter(not the store brand ones) is always the best option for any recipe!
- I really like to use coarse ground cornmeal and it is really hard to find locally for me. I linked an online source here.
- Chop leftover chilled cornbread into cubes and toast for croutons.
Skillet Mexican Cornbread
Course: Bread, Quick BreadCuisine: MexicanDifficulty: Easy12
servings10
minutes35
minutesSkillet Mexican Cornbread recipe is enough for a crowd with crispy edges. The center is soft and crumbly and slightly sweet.
Ingredients
3 cups all-purpose flour
1 cup yellow cornbread, course ground preferable
1/2 cup granulated sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups whole buttermilk, room temperature
3 large eggs, room temperature
2 sticks unsalted butter, melted and cooled slightly
2 cups Monterey Jack cheese, shredded
1 can Southwestern Corn/Poblano Mix, I use Del Monte brand
1 tablespoon fresh dill, for garnish(optional)
1-2 tablespoons melted butter
Directions
- Preheat the oven to 350 degrees. Butter a 12-inch cast iron skillet.
- In a large bowl whisk the eggs together. Stir in the sugar, butter, and buttermilk.
- In a separate bowl mix the flour, cornmeal, baking powder, and salt together. Add the dry ingredients to the wet ingredients. Stir until just combined.
- Add the corn and cheese and stir into the batter.
- Pour batter into the prepared skillet and bake for 30-35 minutes or until a toothpick inserted in the center of the cornbread comes out clean. Remove from the oven and brush the top with melted butter and sprinkle with the chopped fresh dill(optional).
- Makes 12-14 servings.