Skillet Corn bread

  • 2 1/2 cups all-purpose flour
  • 2 cups fine-grind cornmeal
  • 2 tablespoons baking powder
  • 3 teaspoons kosher salt
  • 9 large eggs
  • 1 can sweet corn not drained (from one 15-ounce can)
  • 3-4 pickled jalapenos from can, drained, chopped
  • 1 6-8 oz bag real bacon bits
  • 2 cups mexican blend shredded cheese (1 cup for recipe and 1 for topping)
  • 1 cup Monterey Jack shredded
  • 3 sticks margarine, room temperature
  • 1 1/4 cups sugar
  • Nonstick vegetable oil spray
  • 18 inch cast iron skillet greased with manteca


*Place greased cast iron skillet in oven on 400*f until hot.
* While pan is heating up place all ingredients in large mixing bowl mix well.
* When pan is hot remove from oven spray with non stick cooking spray and dump all ingredients inside. Place remaining cheese on top and put back inside oven. Cook approximately 30-40 minutes or until when you touch it and it springs back. 

Enjoy! Pairs perfectly with my chili recipe. 

#cornbread #quickbread #fastfood #foodblog #cheesybread #chili #thiscrazygringalife


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