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Skillet Cornbread-Fessler’s

Ingredients for the Recipe

  • 1-8.5oz Box of Jiffy Corn Muffin Mix
  • 1- Lg Egg
  • 1- 14.75 oz Can of Creamed Corn
  • 1/2 Stick Melted Butter
  • 1/4 to 1/2 cup fresh or frozen corn off the cob (to your liking)
  • 1 Tbs of Fessler’s Baja Blend Spice Rub (more if you prefer)

Preheat oven to 350 degrees.

Mix the first 4 ingredients together in a bowl and set aside. In the 8 inch cast iron skillet, cook the frozen corn in a bit of oil to brown/blacken the corn. Put in a bowl and set aside.

In the same semi-cooled skillet, pour in the cornbread mixture and spread the mixture evenly in the pan. Sprinkle cooled browned corn on top and sprinkle with Fessler’s Baja Blend Spice Rub.

Place in oven to cook for approx. 30-35 minutes. Edges should be browned. Take out and serve warm. Great with pork chops, ribs, chicken and more. Great as a vegetarian side dish with a salad.

Optional ingredients-jalapeno peppers chopped fine for a kick, mixed in the batter. Or Additional Baja Blend Spice Rub mixed into the batter.

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