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Last Chance To Get Mexican Street Corn Seasoning for the Year!
Last Chance To Get Mexican Street Corn Seasoning for the Year!

Test Kitchen Approved

Marbled Elote Skillet Cornbread

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Prep Time

Cooking Time

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. butter, to grease skillet

2 cups cornmeal


2 Tbsp. granulated sugar


1 tsp. baking soda

1 1/4 cups buttermilk

1 egg

1 jalapeno, diced

1/2 green bell pepper, diced

For cream cheese swirl:

8 oz. cream cheese

1 Tbsp. granulated sugar

1/4 cup sour cream

1 tsp. cornstarch


1 egg yolk

Savory Ingredients in this Recipe

  • Mayan Sea Salt

    Mayan salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off the c...

    View full details
  • Mexican Street Corn Seasoning

    Available for a limited time only. The end of June to the beginning of September is corn-grilling season in Central America, and this summertime sh...

    View full details

Directions

For cornbread: 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.

For 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 add sour cream mixture into cream cheese mixture until well combined and smooth. 

To 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.