Buttermilk Mexican Cornbread
Cornmeal batter with buttermilk, Mexican style corn, peppers, and cheese baked in a hot skillet until golden.
Equipment
- Ten inch cast iron skillet
- Mixing bowl
- Whisk
- Oven mitts
Ingredients
Main Ingredients
- 1 cup all purpose flour
- 1 cup white cornmeal
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground red pepper
- 1 cup buttermilk room temperature
- 2 large eggs
- ½ cup vegetable oil plus 1 tablespoon for the skillet
- 15 oz Mexican style corn one can, drained
- ½ cup diced onion
- ½ cup diced green pepper
- 1 cup shredded cheddar cheese
Instructions
Cooking
- Heat. Heat the oven to 400 degrees F with an oiled skillet inside.
- Dry. Whisk the flour, cornmeal, leavening, salt, and red pepper.
- Wet. Whisk the buttermilk, eggs, and oil and stir into the dry mix.
- Fold. Fold in the corn, onion, green pepper, and cheese.
- Bake. Pour into the hot skillet and bake thirty to thirty five minutes.
Notes
Substitutions: Yellow cornmeal replaces white, and milk with a spoonful of vinegar replaces buttermilk.
Tips: Preheat the skillet and do not overmix.
Storage: Four days refrigerated or two months frozen.
Nutrition is calculated for one slice.