This moist and fluffy cast iron skillet cornbread is made with polenta, and topped with jalapenos, cheddar and cotija cheese.
WHY YOU'LL LOVE THIS RECIPE
Fluffy quiche-like cornbread
Perfect side for a big family meal
Great as a make-ahead side
01
Mix dry ingredients together. Add wet ingredients. Mix well.
02
Pour your batter to the preheated iron skillet. Top off with toppings.
03
Pop back into the oven - in about 40 minutes, your cornbread is ready to go.
- I highly recommend eating this recipe the day it's made, or the day after it's made. - Make sure that you transfer to an airtight container, cool down and then pop in the freezer.