Mexican Skillet Cornbread
Recipe type: Bread
Cuisine: Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
A Mexican spin on buttermilk cornbread. Just in time for Cinco de Mayo.
  • 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
  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.
Recipe by Healthy Family Recipes at