Black Skillet Cornbread Recipe

Name: Black Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup fine cornmeal; 1 cup flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; Dash salt; 1 egg lightly beaten; 1 cup buttermilk; 1/2 cup frozen corn, thawed; 1 cup grated orange cheddar; 2 pickled jalapenos, minced; 4 tablespoons melted butter

Servings: persons

1 cup fine cornmeal
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Dash salt
1 egg lightly beaten
1 cup buttermilk
1/2 cup frozen corn, thawed
1 cup grated orange cheddar
2 pickled jalapenos, minced
4 tablespoons melted butter

1
Preheat oven to 375 degrees F.
2
Grease a 9 or10-inch cast iron skillet or a 9-inch square pan.
3
In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt.
4
In a liquid 2-cup measure or a small bowl, mix the egg and buttermilk together.
5
Stir buttermilk mixture into dry ingredients.
6
Stir in melted butter and mix gently.
7
Add corn, 2/3 cup cheddar cheese and minced jalapenos.
8
Pour batter into prepared pan and top with remaining cheddar cheese.
9
Bake for 20 to 25 minutes or until an inserted knife comes out clean.
10
Let cool for 5 minutes and invert onto a cooling rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup fine cornmeal, 1 cup flour, 1 tablespoon sugar, 2 teaspoons baking powder, and more.

Yes, Black Skillet Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Skillet Cornbread

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