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Moist and Cheesy Skillet Mexican Cornbread

A close-up, appetizing slice of Mexican cornbread showing a golden, cheesy top and visible corn kernels inside.
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Make this easy, savory Mexican cornbread in a cast iron skillet. It is moist, cheesy, and includes a slight kick from green chilies, making it a perfect side dish for chili or taco night.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 1 (4 ounce) can diced green chilies, drained
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C). Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. Stir in the shredded cheddar cheese and the drained green chilies until evenly distributed.
  4. In a separate medium bowl, whisk together the buttermilk, sour cream, and eggs until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
  6. Carefully remove the hot skillet from the oven. Pour the melted butter into the hot skillet and swirl to coat the bottom and sides.
  7. Pour the cornbread batter immediately into the hot, buttered skillet.
  8. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Let the cornbread cool in the skillet for 10 minutes before slicing and serving.

Notes

  • For a crispier edge, ensure your skillet is fully preheated before adding the batter.
  • If you prefer more heat, substitute the green chilies with one small, seeded, and minced jalapeño.
  • This cornbread pairs well with chili, BBQ, or as a side for taco night.

Nutrition

Find it online: https://kitchenslang.com/best-moist-cheesy-mexican-cornbread-skillet-recipe/