Ingredients:

  • 1.5 cups (180g) Yellow cornmeal
  • 1 cup (125g) All-purpose flour
  • 2 tbsp (25g) Granulated sugar
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Kosher salt
  • 14.75 oz (418g) Cream-style corn
  • 1 cup (240ml) Whole buttermilk
  • 0.5 cup (120g) Sour cream
  • 2 Large eggs, room temperature
  • 0.5 cup (113g) Unsalted butter, melted
  • 1.5 cups (170g) Sharp cheddar cheese, freshly shredded
  • 4 oz (113g) Diced green chilies, drained
  • 2 Fresh jalapeños, seeded and finely diced
  • 0.5 cup (75g) Frozen corn kernels
  • 1 tbsp Unsalted butter (for preheating skillet)

Instructions:

  1. Prepare the vessel. Place your 10 inch or 12 inch cast iron skillet inside the oven and preheat to 400°F (200°C). Note: This ensures the pan is screaming hot for the ultimate crust.
  2. Combine the foundation. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until no clumps remain.
  3. Whisk the moist core. In a separate bowl, combine the cream style corn, buttermilk, sour cream, eggs, and 0.5 cup melted butter. Whisk vigorously until the mixture is completely emulsified and pale yellow.
  4. Sizzle the skillet. Carefully remove the hot skillet from the oven using a heavy duty mitt. Drop in the 1 tablespoon of butter, swirling it until the butter is foaming and smells nutty.
  5. Merge the components. Fold the wet ingredients into the dry bowl. Do not over mix; stop when a few streaks of flour remain.
  6. Add the texture. Gently stir in the shredded cheddar, green chilies, diced jalapeños, and frozen corn kernels.
  7. The big pour. Pour the batter into the hot, buttered skillet. You should hear an immediate, aggressive sizzle as the edges begin to set.
  8. The golden bake. Place the skillet back in the oven. Bake for 30 minutes until the top is deeply golden brown and the edges have pulled away slightly from the pan.
  9. Test for doneness. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
  10. Cool and set. Allow the cornbread to rest in the skillet for 10 minutes on a wire rack. This allows the internal structure to firm up before you slice into wedges. Mexican Spoon Bread Pan de Elote A SpicySweet Treat — Craving authentic Mexican Spoon Bread My Pan de Elote recipe is a sweet corn ...Cowboy Casserole Recipe YippeeKiYay Chili Cornbread — Saddle up for my YippeeKiYay Cowboy Casserole recipe Its a hearty chili cornb...Heavenly Cinnamon Mexican Wedding Cookies Recipe Easy Bake — Upgrade your favourite snowball biscuits This easy Mexican wedding cookies re... $img_2$