Betty's Skillet Mexican Cornbread

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used to reduce cost, but will alter flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a lower-cost alternative to butter.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: canned green chilies

Canned green chilies are often cheaper and still provide flavor.

Heat oven to 400 degrees.

Grease a 9-inch square baking pan or a 10-inch oven-proof skillet with 2 tablespoons peanut oil.

In a large bowl, combine 2 cups self-rising cornmeal mix, 1 cup shredded Cheddar cheese, 1 cup sour cream, 1 cup whole kernel corn, 4 oz. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil.

Stir, just until all ingredients are combined.

Pour into the hot, greased skillet or baking pan.

Bake for 20 minutes, or until golden brown and done.

To test for doneness, place a toothpick in the center of the cornbread; it should come out clean.

Immediately remove from oven and cut into pie-shaped wedges (for skillet) or squares (for baking pan).

Serve piping hot with fresh butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens