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Skillet Mexican Cornbread

Looking for a new way to enjoy cornbread? How about my version of Skillet Mexican Cornbread. Quick and easy to make in the skillet.
Course Bread
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1.5 cups of self-rising cornmeal
  • 1 cup of buttermilk
  • 3 eggs
  • 1/2 cup of cooking oil
  • 1 cup of whole kernel corn
  • 1/2 cup chopped onion
  • 1 cup of grated cheddar cheese
  • 1/2 cup chopped sweet pepper
  • 1 tbsp of chopped hot jalapeno peppers
  • 1/2 tsp of baking soda
  • 1/2 tsp of baking powder
  • 1/4 tsp salt

Instructions

  • Preheat oven to 350 degrees.
  • Put a 10" round skillet in the oven to heat up while mixing the batter.
  • Mix all ingredients together. Take out the HOT cast iron skillet and pour in a couple tbsps of oil or bacon grease. Pour in batter and bake for 45 minutes until golden brown on top.
  • If you use a corn stick skillet bake for about 30 minutes or less.
  • TIPS: My oil of choice is canola oil for the skillet and the batter. The recipe calls for 1 cup of corn, I use a whole can of drained whole kernel corn.