Ingredients

The following ingredients have 20 Servings
  • 1 1/4 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon Old El Paso™ Taco Seasoning Mix
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/3 cups buttermilk
  • 2 eggs (lightly beaten)
  • 1 cup sweet corn kernels
  • 1 can (4 oz Old El Paso™ Chopped Green Chiles)
  • 1/4 cup unsalted butter (melted)
  • 2 cups shredded cheddar cheese

Instruction

  • Place a 12” cast iron skillet in the oven and preheat the temperature to 375°.
  • In a large mixing bowl, whisk together the cornmeal, flour, sugar, taco seasoning, baking powder, salt, and baking soda. Pour the buttermilk and beaten eggs into the dry mixture and whisk until just combined. Gently mix in the corn kernels and green chiles.
  • Carefully remove the hot skillet from the preheated oven and place on a protected surface. Use a pastry brush to grease the bottom and sides of the skillet with about 1 tablespoon of the melted butter. Stir the rest of the melted butter into the cornbread batter.
  • Transfer the batter into the hot skillet and bake for 20-25 minutes, or until a toothpick comes out clean. Immediately top with shredded cheese. Cool for 10 minutes before serving.