Southwest Skillet Cornbread

Southwest Skillet Cornbread

Chiles give this cornbread a spicy twist.

Southwest Skillet Cornbread
Makes about 12 servings
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  1. 2 cups shredded Cheddar cheese
  2. ¾ cup whole buttermilk
  3. ⅓ cup vegetable oil
  4. 2 large eggs, lightly beaten
  5. 1 (8.5-ounce) can cream-style corn
  6. 1 (4.5-ounce) can chopped green chiles
  7. 1 cup all-purpose flour
  8. 1 cup plain yellow cornmeal
  9. 1 teaspoon kosher salt
  10. 1 teaspoon baking powder
  11. ½ teaspoon baking soda
  1. Preheat oven to 375°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. In a large bowl, stir together cheese, buttermilk, oil, eggs, corn, and chiles. In a small bowl, stir together flour, cornmeal, salt, baking powder, and baking soda. Add flour mixture to cheese mixture, stirring just until combined. Pour into prepared skillet.
  3. Bake until a wooden pick inserted in center comes out clean and top is golden brown, about 50 minutes.
Taste of the South


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