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mexican skillet cornbread

Mexican Elote Skillet Cornbread

  • Author: Girl Versus Dough
  • Prep Time: 20 mins
  • Cook Time: 1 hour 5 mins
  • Total Time: 1 hour 25 mins
  • Yield: 16 servings 1x


  • 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)


  1. 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.
  2. 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.
  3. In a separate medium bowl, whisk together butter and eggs. Add milk and stir to combine.
  4. Stir wet ingredients into dry ingredients until just combined. Fold in charred corn and crumbled cheese. Let mixture sit 10 minutes.
  5. 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.