mexican elote skillet cornbread
Honest talk: I’ve been feeling pretty void of inspiration in the kitchen lately. These times come and go, I know this.
But when you’re in the thick of it and you can’t even decide what your rumbly tumbly is telling you to make for dinner and you or may or may not resort to a box of mac and cheese, you know it’s bad. Sigh.
Thankfully, this skillet cornbread was created during the opposite of those times. So I have a theory that if I just keep making it again and again, my inspiration will return (or at the very least, my tummy will be full in the meantime).
I actually first made this cornbread this summer as part of a project with the good folks at Old El Paso, when fresh corn on the cob was EVERYWHERE. Now? It may be a bit difficult to find, but if you have any luck of tracking it down, I suggest you get a few ears and make this bread soonest. (And if you can’t find the cobs? Canned corn will do just as well.) In any case, I’m super pumped to share the recipe with you today. It tastes like a buttery-cornbread-Mexican-corn-on-the-cob (a.k.a. “elote”) hybrid, and it’s a bread baked in a skillet which, as you well know by now, is a great way to do things.
Also, I threw some cheese into the batter so there are bits of that in the bread, as well. You’re welcome.
This cornbread has a little added chutzpah to it thanks to the taco seasoning, lime juice, charred corn and above-mentioned cheese. I like to serve it with extra lime wedges if you’re mega-into the citrus thing, but it’s not necessary. The bread stands on its own. Though I do highly recommend serving it up with a big bowl of chili on a cool, cozy night.
Inspiration, come back quickly. Until then, I’ll be over here happily munching on the umpteenth slice of this bread.
P.S. I’m sad to say that I’ll be taking a hiatus for now on the videos because, as my dad often says (and we often lovingly make fun of him for), of “various different things.” But I’ll be sure to keep you posted on their return!Print
- 1 cup fresh corn off the cob (about 2 ears), or 1 cup drained canned corn
- 1 1/2 cups milk
- 1 tablespoon lime juice
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 cups cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon Old El Paso® original taco seasoning
- 1 1/2 teaspoons salt
- 1 1/2 sticks unsalted butter, melted and cooled
- 3 large eggs
- 1 cup crumbled queso fresco
- Lime wedges, for serving (optional)
- Heat a small amount of oil in a large, cast-iron skillet over medium-high heat; add corn kernels and cook, stirring occasionally, until charred, about 5 to 7 minutes. Remove from heat and set aside.
- Heat oven to 350°F. Combine milk and lime juice in a measuring cup; let sit 5 minutes. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, taco seasoning and salt.
- In a separate medium bowl, whisk together butter and eggs. Add milk and stir to combine.
- Stir wet ingredients into dry ingredients until just combined. Fold in charred corn and crumbled cheese. Let mixture sit 10 minutes.
- Butter the bottom and sides of cast-iron skillet. When batter is rested, pour into prepared skillet. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven; cool 15 minutes before slicing. Serve with lime wedges, if desired.
Disclosure: I received compensation from Old El Paso for recipe development purposes. All opinions are my own.