Mexican Skillet Corn Bread

Mexican Skillet Corn Bread


2 packages (8.5 ounces each) corn bread muffin mix
large eggs
1/2 cup milk
1/2 cup sour cream
1 can (15.25 ounces) whole kernel corn, drained
6 ounces Keystone Farms Cheese Habanero Jack cheese, shredded (1 1/2 cups)
medium jalapeno pepper, seeded and finely chopped
1/4 cup minced fresh cilantro
1 tablespoon butter, cubed
Butter and honey


Place a 12-inch ovenproof or cast-iron skillet in the oven on the middle rack. Heat oven to 375°F.
Beat the corn bread mix, eggs, milk and sour cream in a large bowl until smooth. Stir in the corn, Habanero Jack cheese, red bell and jalapeno peppers and cilantro.
Remove skillet from the oven. (Pan will be hot!) Add butter; tilt pan to coat the bottom and sides. Pour batter into the hot skillet. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool slightly. Cut into wedges. Serve warm with butter and honey.

Recipe Tip

Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.

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