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Cheesy Stuffed Pepper Skillet Cornbread

Yield: 1 six-inch skillet    
Portion Size: 2 to 3

1 box  - Cornbread mix    
2 ears  - Corn on the cob    
1 T  - Unsalted butter    
tt  - Kosher salt    
tt  - Freshly ground black pepper    
1 - Rosina stuffed pepper    
½ cup  - Shredded cheddar cheese    

Method of Preparation

  1. Preheat oven to 350 degrees.
  2. Prepare cornbread mix according to package instructions.
  3. Cut corn kernels off the cobs.
  4. Heat a medium skillet over medium heat.  Add butter.  When butter is melted, add corn kernels and cook until crisp-tender, about 5 minutes.  Season with salt and pepper and set aside to cool.
  5. When cooled slightly, add corn kernels to cornbread batter and stir to combine.  
  6. Pour batter into 6 inch cast iron skillet.  Nestle stuffed pepper in the center and top the cornbread with shredded cheddar cheese.
  7. Bake cornbread in preheated oven until golden brown, about 20 minutes.  
  8. Allow to cool slightly before serving.