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Test Kitchen Approved

Marbled Elote Skillet Cornbread

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Yields

8 servings

Prep Time

10 Minutes

Cooking Time

25 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Mexican Street Corn Seasoning and a cream cheese swirl revamp classic southern cornbread into a savory, citrusy summer treat.

Ingredients

For cornbread:

1 ear corn, grilled and cut from cob

1 Tbsp. unsalted butter, to grease skillet

2 cups cornmeal


2 Tbsp. granulated sugar


1 tsp. baking soda

1 1/4 cups buttermilk

1 egg

1 jalapeño, deseeded and diced

1/2 red bell pepper, deseeded and diced, plus more to garnish

Sliced green onion, to garnish

For cream cheese swirl:

8 oz. cream cheese

1 Tbsp. granulated sugar

1/4 cup sour cream

1 tsp. cornstarch


1 egg yolk

Savory Spice ingredients in this recipe

Directions

Step 1: Make cornbread batter

Preheat oven to 400 degrees. In a blender, puree corn and set aside. Grease a medium cast iron skillet with butter. In a medium bowl, combine cornmeal, Mexican Street Corn Seasoning, sugar, Mayan Sea Salt, and baking soda. In a separate medium bowl, combine buttermilk, egg, and pureed corn. Add wet mixture into dry mixture and stir until just combined. Fold in diced jalapeno and green bell pepper. Pour mixture into skillet.

Step 2: Make cream cheese swirl

With an electric beater, beat cream cheese and sugar until smooth and lightly whipped. In a separate bowl, combine sour cream, cornstarch, Mayan Sea Salt, and egg yolk. Slowly beat sour cream mixture into cream cheese mixture until well combined and smooth. 

Step 3: Swirl and bake

Use a spoon to dollop cream cheese swirl mixture evenly over cornbread mixture. With a toothpick, swirl mixtures together without mixing them completely to create a marbled effect. Bake for 20 to 25 min. or until a toothpick inserted into center comes out clean. Garnish with green onion and red bell pepper.