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"first" Skillet Cornbread

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“This recipe comes from First magazine. I haven't tried it yet but it looks pretty good. I don't usually use cornbread mix unless I'm in a huge hurry but I might give this a whirl. You could probably incorporate this into your homemade cornbread recipe.”

Ingredients Nutrition

  • 6 slices bacon
  • 1 (8 1/2 ounce) package corn muffin mix, like Jiffy
  • 1 (11 ounce) can Mexican-style corn (red and green bell pepper blend like Green Giant Mexicorn, drained)
  • 1 large jalapeno pepper, seeded and minced
  • 1 egg
  • 2 ounces cheddar cheese, diced
  • 12 cup milk


  1. Heat oven to 400 degrees F.
  2. In 8" cast iron skillet over medium heat, cook bacon until crisp. Transfer to paper towles to drain; crumble.
  3. Remove all but 1 1/2 teaspoons bacon drippings.
  4. Brush sides and bottom of pan with remaining drippings.
  5. Place skillet in over for 5 minutes.
  6. Meanwhile, in medium bowl, stir together cornbread mix, Mexicorn, jalepeno, egg, cheese, milk, and bacon until combined.
  7. Spoon batter into heated skillet and bake 15 minutes, or until golden.
  8. Trade the jalapenos and cheese for fillings that taste best with your summer feast.
  9. Garlic lover? Stir 2oz shredded provolone cheese, 1tsp. Italian seasoning, and 1 clove minced garlic into batter until just combined.
  10. Like it hot? Stir 2 oz diced or shredded pepper Jack cheese, 1/2 teaspoons southwest chipotle seasoning (like Mrs. Dash), and 1 tsp whole Mexican oregano,(like McCormick), into batter until just combined.
  11. Subtle more your style? Stir 2oz shredded Gruyere cheese, 1tsp. herbes de Provence and 1/2 teaspoons seasoned pepper blend into batter until just combined.

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