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.
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