Skillet Jalapeno Cornbread all dressed up for a date! This beautiful baked skillet cornbread has a little sweet heat with the fresh taste of summer baked right on top!
This week Sunday Supper Tastemakers are celebrating “Summer Corn” and sharing with you all of our “corny” recipes! A big thank you to Ellen from Family Around The Table who is hosting this event!
I love my sweet heat. One of my very favorite meals is my Spicy Sweet Chili with Brown Sugar Cornbread. I love my cornbread with sugar and I can’t apologize for that! It is the sugar that makes cornbread so appealing to me!
As I was thinking about what to make for this event I came across a recipe in a skillet cooking magazine for making cornbread and topping it with garden fresh veggies. I had to take that idea and run with it making slight changes along the way for the way I knew I would love to eat it!
Grumpy isn’t much of a cornbread eater. He used to eat his chili served over top of rice. I will still do that for him sometimes but because I’m a chili and cornbread girl, we have to take turns with what we serve alongside of it.
The corn this summer has been delicious. I have become quite adept at cooking it on the grill which has become my favorite way of eating it! Just a little olive oil rubbed over the cob, sprinkled with a little garlic grinder salt, and grilled to perfection. The corn is sweet with a little of the flavorful salt combined.
For this recipe I went with just fresh cut corn on the cob – uncooked. It was going to be baked in the oven after all so I felt I did not need to precook it. I love how beautiful and summer fresh this recipe is. Serve beside a small bowl of chili or even just a piece of grilled meat, it is all you need to make your meal complete!
Author: Grumpy’s Honeybunch
2 cups cornmeal
1 cup all purpose flour
1-1/2 teaspoons salt
1 tablespoon baking powder
3 tablespoons sugar
2-1/2 cups buttermilk
2 large eggs
6 tablespoons melted butter
1 cup shredded cheddar-gruyere cheese
1 jalapeno, sliced into 9 thin slices, chopping the remaining jalapeno
1/4 cup red onion slices
1 cup baby heirloom tomatoes, sliced in half
l large ear corn, kernals cut off (should yield about 2/3 cup)
Pre-heat oven to 425 degrees. Place tablespoon of oil in skillet and place in preheated oven for 10 minutes.
In a large mixing bowl, whisk together flour, salt, baking powder, and sugar. Set aside.
In another mixing bowl, whisk together buttermilk, eggs, and butter.
Pour wet ingredients over dry ingredients and stir until just combined. Add 1/2 cup of cheese, diced jalapeno, and 1/3 cup corn.
Pour batter in hot skillet. Place in oven and bake for 10 minutes. Remove from oven and top cornbread with tomato halves, remaining corn, cheese, and 1/4 cup red onion. Return to oven and cook for another 20 minutes, until cornbread leaves no wet batter on toothpick when inserted in center of bread.
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Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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