Mexican Skillet Corn Bread
2 packages (8.5 ounces each) corn bread muffin mix
2 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)
1 medium jalapeno pepper, seeded and finely chopped
1/4 cup minced fresh cilantro
1 tablespoon butter, cubed
Butter and honey
1 Place a 12-inch ovenproof or cast-iron skillet in the oven on the middle rack. Heat oven to 375°F.
2 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.
3 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.
4 Cool slightly. Cut into wedges. Serve warm with butter and honey.
Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.
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