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CRISPY SKILLET CORNBREAD

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

INGREDIENTS

  • 2 tablespoons vegetable or canola oil
  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon plus one teaspoon sugar
  • 1 cup buttermilk
  • 3 eggs
  • 1 15- oz can cream style corn
  • 4 tablespoons butter melted
  • 1/4 cup Poblano pepper diced

Instructions

INSTRUCTIONS

  1. Preheat oven to 425 F. Add vegetable oil to a 9-10 inch cast iron skillet, and heat in the oven for 10 minutes.
  2. Combine dry ingredients in a large mixing bowl. Set aside.
  3. In a separate mixing bowl, combine buttermilk, eggs, corn, and butter. Once combined, incorporate diced peppers.
  4. Fold wet mixture into dry ingredients. Combine, being careful not to over mix (I stir it 10-12 times)
  5. Using an oven mitt, pull skillet out of the oven and add cornbread mixture. Be sure to put skillet back in the oven quickly as to not let the pan cool down.
  6. Bake in the oven for approximately 25 minutes, or until knife inserted in the center of mixture comes out clean.

Recipe Notes

Use 2 tablespoons of diced jalapeno in place of Poblano pepper. The result will be slightly spicier but similar in texture.