Jalapeño-Cheddar Skillet Cornbread Recipe

Name: Jalapeño-Cheddar Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1 cup Yellow Cornmeal; 1-1/2 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 4 Tablespoons Sugar; 1 cup Shredded Sharp Cheddar Cheese; 1 cup Buttermilk; 2 whole Eggs; 5 Tablespoons Unsalted Butter, Melted And Cooled, Divided; 3 whole Jalapeno Peppers, Seeded And Minced; 1/4 Tablespoons Scallions, Chopped; 1 cup Corn Kernels

Servings: persons

1 cup All-purpose Flour
1 cup Yellow Cornmeal
1-1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
4 Tablespoons Sugar
1 cup Shredded Sharp Cheddar Cheese
1 cup Buttermilk
2 whole Eggs
5 Tablespoons Unsalted Butter, Melted And Cooled, Divided
3 whole Jalapeno Peppers, Seeded And Minced
1/4 Tablespoons Scallions, Chopped
1 cup Corn Kernels

1
Place a 9 inch cast iron skillet in the oven and preheat the oven to 400 degrees F.
2
In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, and sugar. Add the cheese and gently toss.
3
In a separate bowl, whisk together the milk, eggs, and 4 tablespoons of melted butter.
4
Combine the wet and dry ingredients, stirring until all items are well incorporated. Fold in the jalapenos, scallions, and corn.
5
Carefully remove the hot skillet from the oven. Pour the remaining butter into the bottom of the skillet and swirl around to cover the pan. Be careful as butter may splatter. Pour the batter into the skillet. Lower the oven temperature to 375 degrees F and bake for about 25-30 minutes or until the center is firm and a toothpick inserted in the center comes out clean.
6
Cool on a wire rack for 10 minutes before serving.

1035

kcal

Calories

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 13 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 cup Yellow Cornmeal, 1-1/2 teaspoon Baking Powder, 1 teaspoon Baking Soda, and more.

Yes, Jalapeño-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.

Jalapeño-Cheddar Skillet Cornbread

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