Side Dish
Mexican Skillet Corn Bread
Cheese Type: Delicatezza Monterey Jack
A golden, fluffy cornbread baked in a cast-iron skillet, packed with Monterey Jack, sweet corn, peppers, and a hint of heat.
Ingredients
- 2 packages (8.5 ounces each) corn bread (muffin) mix
- 2 large eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 1 can (15.25 ounces) whole kernel corn, drained
- 6 ounces Delicatezza Monterey Jack cheese, shredded (1 1/2 cups)
- 1 medium sweet red bell pepper, finely chopped
- 1 medium jalapeno pepper, seeded and finely chopped
- 1/4 cup minced fresh cilantro
- 1 tablespoon butter, cubed
- Butter and honey
Instructions
- Place a 12-inch ovenproof or cast-iron skillet into the oven on the middle rack. Heat oven to 375°F.
- Beat the corn bread mix, eggs, milk and sour cream in a large bowl until smooth.
- Stir in the corn, monterey jack, red bell and jalapeno peppers and cilantro. (Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.)
- Remove skillet from the oven. (Pan will be hot!) Add butter; tilt pan to coat the bottom and sides.
- Pour batter into the hot skillet. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool slightly. Cut into wedges. Serve warm with butter and honey.
Cheesemonger Tip
Monterey jack cheese traditionally has a natural, creamy white color, semi-soft texture and delicate, buttery and slightly tart flavors. Shred this cheese when cold for easier handling.
