RECIPES

Mexican Skillet Corn Bread

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Active Time

25 Minutes

Servings

10-12

Ingredients

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

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Monterey Jack can be used in this recipe.

Instructions

Place a 12-inch ovenproof or cast-iron skillet into the oven on the middle rack. Heat oven to 375°F.
Beat the corn bread 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 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 Tip

Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.

Cheesemonger Tip

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Monterey jack cheese traditionally has a natural, creamy white color, semi-soft texture and delicate, buttery and slightly tart flavors. Shred this cheese when cold for easier handling.

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