Ingredients
1 1/4
cups yellow cornmeal
3/4
cup Gold Medal™ all-purpose flour
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1
egg
1
cup buttermilk
1
tablespoon canola oil to grease pan
1
cup fresh corn kernels or frozen whole kernel corn
10
oz cotija (white Mexican) cheese, crumbled
1
red bell pepper, seeded, finely chopped
1
jalapeño chile, seeded, finely chopped
Preparation
Heat oven to 425° F.
In large bowl, stir together cornmeal, flour, baking powder and salt with whisk. In small bowl, beat egg and buttermilk with whisk.
Pour oil into 8-inch ovenproof skillet. Place skillet in oven; heat 4 minutes.
Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, crumbled cheese, bell pepper and chile.
Remove skillet from oven. Carefully pour batter into hot skillet.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
To serve, cut cornbread into wedges; split each wedge in half. Fill with Slow-Cooked Pulled Pork with Chipotle, Honey and Lime.
