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Mexican Skillet Corn Bread

Prep Time

Cook Time



Cuisine Type

Cheese Types

Mexican Skillet Corn Bread

Recipe Description

Corn bread bursting with flavor and a cheesy twist! This recipe is a huge hit in every crowd!


  • 2 packages (8.5 ounces each) corn bread (muffin) mix
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 can (15.25 ounces) whole kernel corn, drained
  • 6 ounces Burnett Dairy Monterey Jack cheese, shredded (1 1/2 cups)
  • 1 medium sweet red bell pepper, finely chopped
  • 1 medium jalapeno pepper, seeded and finely chopped
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon butter, cubed
  • Butter and honey


Place a 12-inch ovenproof or cast-iron skillet in the oven on the middle rack. Heat oven to 375°F.

Beat the cornbread mix, eggs, milk, and sour cream in a large bowl until smooth. Stir in the corn, Monterey Jack, red bell and jalapeno peppers, and cilantro.

Remove the skillet from the oven. (Pan will be hot!) Add butter; tilt pan to coat the bottom and sides. Pour batter into the hot skillet. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool slightly. Cut into wedges. Serve warm with butter and honey.

Recipe and photo © Dairy Farmers of Wisconsin

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