New Mexico Style Skillet Cornbread

New Mexico Style Skillet Cornbread


Order Ingredients

505 Southwestern Flame Roasted Green Chile
505 Southwestern®
Flame Roasted Green Chile
Buy Now
505 Southwestern Red Chile Enchilada Sauce
505 Southwestern®
Red Chile Enchilada Sauce
Buy Now


Serves 6 - 8

Nothing says New Mexico like green AND red chile from the Hatch Valley. Both flavors add some 505 Southwestern®️ flare to this delicious cornbread! A great choice for Thanksgiving or any other day of the year!

  • Preheat oven to 400°F. Coat a 9-inch cast iron skillet with cooking spray
  • Whisk together the cornmeal, flour, baking powder, baking soda and salt in a
    large bowl
  • Whisk together the buttermilk, Greek yogurt, honey, butter, and egg in a
    separate medium bowl. Add the wet ingredients to the dry ingredients and
    whisk to combine. Fold in the 505SW™️ Flame Roasted Green Chile and
    cheddar cheese
  • Pour the batter into the skillet and bake for 25 minutes. Use a toothpick to
    test if the inside is wet. If so, return to the oven and cook another 5 minutes
    until just dry. Remove from oven and let cool for 10 minutes
  • Top the corn bread evenly with the 505SW™️ Red Chile Enchilada Sauce
    and then sprinkle on the cotija cheese. Broil until the cheese melts. Cool
    slightly, serve, devour!