Mexican Skillet Corn Bread

Active Time: 25 Minutes

Servings: 10-12


  • 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 Buholzer Brothers® Jalapeño Havarti, 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


  1. Place a 12-inch ovenproof or cast-iron skillet in the oven on the middle rack. Heat oven to 375°F. 
  2. Beat the corn bread mix, eggs, milk and sour cream in a large bowl until smooth. Stir in the corn, jalapeño havarti, red bell and jalapeño peppers and cilantro. 
  3. 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. 
  4. Cool slightly. Cut into wedges. Serve warm with butter and honey.

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Buholzer Brothers Jalapeño Havarti

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