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Down on the boarder of Texas and Mexico, the first American cowboys or vaqueros, cooked meat, vegetables and cornbread over burning hot wood coals. This skillet cornbread recipe harks back to those times. Cooked in a cast-iron skillet, the bread has a dense texture and a savory (not sweet) taste; perfect for sopping up soups and stews.
GOYA® Wheat Flour, or all-purpose flour
plus 1 tsp. baking powder
GOYA® Corn Oil
1 can (15.5 oz.)
GOYA® Golden Corn, drained and rinsed, or 1½ cups frozen GOYA® Whole Kernel Corn, thawed
GOYA® Unsalted Stick Butter
Heat oven to 425°F. In medium mixing bowl, using whisk, whisk together cornmeal, flour, sugar, baking powder and Adobo. Beat in buttermilk, corn oil and eggs until well combined. Using spatula or wooden spoon, stir in corn; set aside.
Heat 12” cast iron or non-stick skillet over medium-high heat. Add butter, heat until butter melts and foams. Pour in reserved batter. Transfer skillet to oven. Bake until golden brown and knife inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.
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