COTIJA JALAPEÑO CORN BREAD

The combination of savory Cotija cheese and spicy jalapeños takes classic cornbread to a whole new level.

•    1 1/4   cups yellow cornmeal 

• 3/4 cup Gold Medal™ all-purpose flour 

• 2 1/2 teaspoons baking powder 

• 1/2 teaspoon salt 

• 1

 egg 

• 1
 cup buttermilk 

• 1

 tablespoon canola oil to grease pan 

• 1

 cup fresh corn kernels or frozen whole kernel corn 

• 10 cotija (white Mexican) cheese, crumbled. 

• 1

 red bell pepper, seeded, finely chopped. 

• 1

 jalapeño chili, seeded, finely chopped.


Preparation:

1
 Heat oven to 425° F.


2
 In large bowl, stir together cornmeal, flour, baking powder and salt with whisk. In small       bowl, beat egg and buttermilk with whisk.


3
 Pour oil into 8-inch ovenproof skillet. Place skillet in oven; heat 4 minutes.


4
 Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, crumbled cheese, bell pepper and chili.


5
 Remove skillet from oven. Carefully pour batter into hot skillet.


6
 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.


7
 To serve, cut cornbread into wedges; split each wedge in half. Fill with Slow-Cooked Pulled  Pork with Chipotle, Honey and Lime