Maque Choux Skil­let Cornbread

Cajun Aces, Season 2


Prep Time
Cook Time
Total Time


  • 2 strips bacon, chopped
  • 1 jalapeño, diced
  • ¼ red bell pepper, diced
  • 1 cup fresh corn kernels
  • 1 ¼ cups stone mill corn meal
  • 1 ¼ cups all purpose flour
  • 1 ½ tsps baking powder
  • 1 ½ tsps salt
  • ½ tsp baking soda
  • 1 ¾ cups buttermilk
  • 2 large eggs
  • 3 tbsps melted butter
  • ¼ cup sliced green onions
  • Pan Roasted Tomato Butter
  • 1 roma tomato, cut in half
  • 1 stick unsalted butter
  • Pinch of Kosher salt


  • Heat oven to 425 degrees.
  • Add bacon to 10 inch cast iron skillet over medium heat and render the fat out until the edges begin to brown. Toss in the jalapeño, red bell pepper, and fresh corn and sauté until tender, about 5 minutes. Season to taste with salt and pepper.
  • Meanwhile, whisk together the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Stir in the buttermilk, eggs, and melted butter, and green onions until combined.
  • Add batter to the hot pan and bake in the oven for 25 minutes, until golden and brown.
  • Slice into wedges to serve.
  • For the Pan Roasted Tomato Butter
  • Heat 10 inch cast iron skillet over medium high heat.
  • Cut 1 plum tomato in half and set in the hot pan. Cook for 6-8 minutes until tomato softens and caramelized.
  • Remove from skillet to cool slightly then add to food processor along with 1 stick of butter and a pinch of salt. Pulse until combined.
  • Remove butter from food processor with rubber spatula and into small bowl.

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Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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