Marbled Elote Skillet Cornbread
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Test Kitchen Approved Recipe

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

8 servings


  • For cornbread:

  • 1 ear corn, grilled and cut from cob
  • 1 Tbsp. butter, to grease skillet
  • 2 cups cornmeal
  • 5 tsp. Mexican Street Corn Seasoning
  • 2 Tbsp. granulated sugar
  • 1 1/2 tsp. Mayan Sea Salt
  • 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
  • 1/2 tsp. Mayan Sea Salt
  • 1 egg yolk

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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.

Miranda Barnett, Savory Spice Test Kitchen



3.75oz Canister  

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