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.
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.
- 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
- 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 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.
- 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