Jalapeno Cheddar Skillet Cornbread Recipe

Name: Jalapeno Cheddar Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unbleached, all-purpose flour; 1 1/2 cups finely stone-ground cornmeal; 2 tbsp granulated sugar; 1 tbsp baking powder; 1 1/2 tsp salt; 1 1/2 cups buttermilk; 1 1/2 sticks unsalted butter, melted and cooled; 3 large eggs; 1 1/2 cups shredded sharp cheddar cheese; 3 scallions, chopped; 1/2 cup frozen corn, thawed; 2 jalapenos, one seeded and finely diced, one seeded and sliced

Servings: persons

1 1/2 cups unbleached, all-purpose flour
1 1/2 cups finely stone-ground cornmeal
2 tbsp granulated sugar
1 tbsp baking powder
1 1/2 tsp salt
1 1/2 cups buttermilk
1 1/2 sticks unsalted butter, melted and cooled
3 large eggs
1 1/2 cups shredded sharp cheddar cheese
3 scallions, chopped
1/2 cup frozen corn, thawed
2 jalapenos, one seeded and finely diced, one seeded and sliced

1
Preheat oven to 350 degrees F and butter the inside of a large cast-iron or ovenproof skillet. Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl. In a separate large bowl, whisk together buttermilk, butter and eggs.
2
Stir wet ingredients into your dry ingredients and mix until well combined. Add 1 cup cheese, scallions, corn and the diced jalapeno to the batter and stir to combine. Let rest 10 minutes.
3
Pour batter into skillet and top with remaining cheese and sliced jalapeno. Bake until edges are a golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool 15 minutes before slicing and serving.

1491

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 1/2 cups unbleached, all-purpose flour, 1 1/2 cups finely stone-ground cornmeal, 2 tbsp granulated sugar, 1 tbsp baking powder, and more.

Yes, Jalapeno Cheddar 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.

Jalapeno Cheddar Skillet Cornbread

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