Description
Skillet Jalapeño Cheddar Cornbread is a tender, cheesy, and slightly spicy Southern-style bread baked in a hot cast-iron skillet for a golden crust and bold flavor from cheddar and jalapeños.
Ingredients
Units
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 1/2 cups shredded cheddar cheese
- 2 jalapeños, one finely diced and one sliced for garnish
Instructions
- Preheat oven to 400°F (200°C). Place a cast iron skillet in the oven to heat while you prepare the batter.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and black pepper.
- In another bowl, whisk together buttermilk, eggs, and melted butter until well combined.
- Pour wet ingredients into dry ingredients and stir just until combined. Fold in shredded cheddar and diced jalapeño.
- Carefully remove hot skillet from the oven and lightly grease with butter or oil.
- Pour batter into the skillet, spread evenly, and top with jalapeño slices.
- Bake for 20–25 minutes, until golden on top and a toothpick inserted in the center comes out clean.
- Cool slightly before slicing and serving.
Notes
- Use sharp cheddar for bolder flavor.
- Adjust jalapeño quantity based on desired heat level.
- For extra crunch, add a tablespoon of corn kernels to the batter.
- Best served warm with a pat of butter or drizzle of honey.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
