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Mexican Skillet Cornbread

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Skillet Mexican Cornbread

So, I like to make dishes that put a Mexican spin on traditional American dishes.

Skillet cornbread is a classic Southern dish – and so easy to make. I love the crispy crust that is formed when you use a skillet. This dish adds peppers and cheese to a traditional buttermilk batter and the results are astonishing. To quote my husband: “This is the best cornbread I have ever eaten.” And then, we ate the whole pan.

Put this on your table for your next fiesta. I promise rave reviews.

Skillet Mexican Cornbread

Mexican Skillet Cornbread

1 1/4 cup all purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
1 large egg
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
2 ounces (1 cup loosely packed) grated cheddar cheese
4 or 5 small jalapeño or serrano peppers

Preheat oven to 400 degrees.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk together the buttermilk, oil and egg. Stir buttermilk mixture into the dry mixture until small lumps remain.

Stir in the bell peppers and 1/2 of the cheese. Spoon cornbread batter into an oiled 10-inch skillet. Sprinkle remaining cheese on top. Slice jalapeño or serrano peppers in half lengthwise. With a spoon, remove stem, seeds and pulp. Arrange the peppers on top of the cornbread, pressing down into batter lightly.

Bake for 20 to 25 minutes, until set in center. Turn oven to broil setting and broil for just a minute or two, watching closely so as not to burn.

Mexican Skillet Cornbread
 
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A Mexican spin on buttermilk cornbread. Just in time for Cinco de Mayo.
Author:
Recipe type: Bread
Cuisine: Southwest
Serves: 6 to 8
Ingredients
  • 1¼ cup all purpose or bread flour
  • ¾ cup cornmeal
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ¼ cup vegetable oil
  • 1 large egg
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • 2 ounces (1 cup loosely packed) grated cheddar cheese
  • 4 or 5 small jalapeño or serrano peppers
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk together the buttermilk, oil and egg. Stir buttermilk mixture into the dry mixture until small lumps remain.
  3. Stir in the bell peppers and ½ of the cheese. Spoon cornbread batter into an oiled 10-inch skillet. Sprinkle remaining cheese on top. Slice jalapeño or serrano peppers in half lengthwise. With a spoon, remove seeds and pulp. Arrange the peppers on top of the cornbread, pressing down into batter lightly.
  4. Bake for 20 to 25 minutes, until set in center. Turn oven to broil setting and broil for just a minute or two, watching closely so as not to burn.

Other creative spins on Mexican cornbread:

4 Ingredients Mexican Cornbread, Mexico in my Kitchen
Slow Cooker Enchilada Cornbread, Some the Wiser
Masa Harina Cornbread, La Cocina de Leslie
Cornbread Jalapeno Poppers, Rosemary and the Goat

Artisan Cheese Bread

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I love those rustic, crusty breads you can buy at the bakery or bakery section of a good grocery store. They are chewy, yummy and flavorful. But, they are also pricey.

A friend of mine told me how she makes what she calls “artisan bread,” and it seemed too good to be true. No kneading. No fussing. And absolutely idiot-proof.

Basically, you stir four ingredients together and then let the dough sit for 12 to 15 hours on your counter top. Then you fold it over a few times, let it rise another 2 to 3 hours and then put it in a covered pot and bake it. I promise – I am NOT making this up . It’s that easy.

I tinkered with the basic recipe to make it an herb and cheese bread by folding in Parmesan cheese and then pressing herbs and some small cubes of cheese into the top of the bread. Heaven!

 

ARTISAN CHEESE BREAD

3 cups ubleached all-purpose flour

1/2 teaspoon instant or rapid rise yeast

2 teaspoons salt

1 1/2 cups very warm water

2 tablespoons olive oil

2 ounces Parmesan cheese, grated

2 tablespoons minced fresh herbs

4 ounces sharp cheddar cheese, grated

Mix flour, yeast, salt and water together with a spoon until dough just comes together. Cover with oiled plastic wrap and let stand on counter top for 12 to 15 hours. Pour batter out on to a lightly floured surface. Sprinkle one third of the Parmesan on top. Fold dough in half. Sprinkle on another third of PArmesan and fold in half again. Sprinkle last third of Parmesan on top and fold one last time.

Pour 1 tablespoon of the oil into a 9 inch sturdy ovenproof pot. Place dough in pot. Cover and let rise another 2 to 3 hours.

Preheat oven to 450 degrees.

Cut cheddar into small cubes and press cubes into top of dough. Sprinkle herbs on top and press herbs into dough with fingers. Drizzle oil on top. Bake in oven covered for 30 minutes.

Remove lid and cook another 10 to 15 minutes, until well browned. Let cool and remove carefully from pot.

***

You won’t need any butter with this bread – it’s rich, cheesy and delicious.

— posted by Donna

 

Artisan Cheese Bread
 
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A delicious cheese and herb artisan bread.
Author:
Recipe type: Bread
Serves: 1 loaf
Ingredients
  • 3 cups ubleached all-purpose flour
  • ½ teaspoon instant or rapid rise yeast
  • 2 teaspoons salt
  • 1½ cups very warm water
  • 2 tablespoons olive oil
  • 2 ounces Parmesan cheese, grated
  • 2 tablespoons minced fresh herbs
  • 4 ounces sharp cheddar cheese, cubed
Instructions
  1. Mix flour, yeast, salt and water together with a spoon until dough just comes together.
  2. Cover with oiled plastic wrap and let stand on counter top for 12 to 15 hours.
  3. Pour batter out on to a lightly floured surface. Sprinkle one third of the Parmesan on top. Fold dough in half. Sprinkle on another third of parmesan and fold in half again. Sprinkle last third of Parmesan on top and fold one last time.
  4. Pour 1 tablespoon of the oil into a 9 inch sturdy ovenproof pot. Place dough in pot. Cover and let rise another 2 to 3 hours.
  5. Preheat oven to 450 degrees.
  6. Cut cheddar into small cubes and press cubes into top of dough. Sprinkle herbs on top and press herbs into dough with fingers. Drizzle oil on top.
  7. Bake in oven covered for 30 minutes.
  8. Remove lid and cook another 10 to 15 minutes, until well browned. Let cool and remove carefully from pot.