Jalapeño Cornbread: Easy Skillet Recipe
Baked in a cast iron skillet, this jalapeño cornbread is crispy outside, soft inside, and packed with cheese, corn, and spicy jalapeños.
Servings 12
Calories 295kcal
Ingredients
- 2 cups cornmeal
- 1 cup all purpose flour
- 1½ teaspoons salt
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 2½ cups buttermilk
- 2 large eggs
- 6 tablespoons unsalted butter , melted
- 1 cup shredded cheddar-gruyere cheese
- 1 jalapeno , sliced into 9 thin slices, dicing the remaining jalapeno
- ¼ cup thinly sliced red onion
- 1 cup baby heirloom tomatoes , sliced in half
- ⅔ cup fresh corn kernels
Instructions
- Pre-heat oven to 425 degrees.
- Place 1 tablespoon of olive oil in cast iron skillet and place in preheated oven for 10 minutes.
- In a large bowl, whisk together flour, salt, baking powder, and brown sugar. Set aside.
- In a separate bowl, whisk together buttermilk, eggs, and melted butter.
- Pour wet ingredients over dry ingredients and stir until just combined. Add ½ cup of sharp cheddar cheese, diced jalapeno, and ⅓ cup corn.
- Remove skillet from oven and swirl to coat bottom of pan with hot oil. Pour cornbread batter in hot skillet.
- Place skillet in oven and bake for 10 minutes.
- Remove cornbread from oven and top with tomato halves, remaining corn, cheese, and ¼ cup red onion.
- Return cornbread to oven and bake for 20 minutes, until cornbread leaves no wet batter on toothpick when inserted in center of bread and top of cornbread is lightly golden brown.
- Remove from oven and cool on wire rack. Serve warm.
Notes
Substitutions
Dairy-free – Use plant-based milk and vegan cheese to make it dairy-free. Flour swap – Use whole white wheat flour instead of all-purpose for a heartier texture. Cheese options – Swap cheddar for pepper jack, mozzarella, or cotija.Variations
Bacon & Jalapeño – Add crispy bacon bits to the top for a smoky, savory boost. Honey Butter Cornbread – Drizzle with honey butter for a touch of sweetness. Or, try hot honey (affiliate link) for extra sweet heat! Extra Spicy – Add diced serrano peppers or a pinch of cayenne.Nutrition
Calories: 295kcal | Carbohydrates: 36g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 527mg | Potassium: 243mg | Fiber: 3g | Sugar: 7g | Vitamin A: 486IU | Vitamin C: 5mg | Calcium: 195mg | Iron: 2mg | Net Carbohydrates: 33g
