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Mexican Skillet Cornbread

<p><a href="http://en.wikipedia.org/wiki/File:CornbreadSkillet.JPG">Image Credit</a></p>
Ingredients
  Yellow cornmeal 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Baking powder 1 Tablespoon
  Melted butter 1⁄3 Cup (5.33 tbs)
  Eggs 2 , lightly beaten
  Plain yogurt 1 Cup (16 tbs)
  Canned cream style corn 1 Cup (16 tbs)
  Onion 1 Medium, finely chopped
  Sharp cheddar cheese 1 Cup (16 tbs), grated
  Canned chopped jalapeno peppers 4 Ounce (1 Can)
Directions

1. Preheat the oven to 350 degrees.
2. Combine the cornmeal, salt, and baking powder in a medium-sized bowl. Oil a 12-inch cast-iron or heavy porcelainized iron skillet and heat in the oven.
3. Combine the eggs, yogurt, and corn in a small bowl. Stir into the cornmeal mixture. Stir in the onion, cheese, and peppers.
4. Pour into the hot skillet and bake for 30 minutes, or until done and lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Interest: 
Quick

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