Skillet Jalapeno Cornbread Recipe

Name: Skillet Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups yellow cornmeal; 2 teaspoons baking powder; Kosher salt; 2/3 cup safflower oil, plus more for the pan; 2 eggs; 1 container (8 ounces) sour cream; 1 can (14 3/4 ounces) creamed corn; 2 tablespoons finely chopped red bell pepper; 2 tablespoons finely minced jalapeno pepper; 1/2 cup grated sharp cheddar cheese; 1/2 cup finely grated Monterey Jack cheese

Servings: persons

1 1/2 cups yellow cornmeal
2 teaspoons baking powder
Kosher salt
2/3 cup safflower oil, plus more for the pan
2 eggs
1 container (8 ounces) sour cream
1 can (14 3/4 ounces) creamed corn
2 tablespoons finely chopped red bell pepper
2 tablespoons finely minced jalapeno pepper
1/2 cup grated sharp cheddar cheese
1/2 cup finely grated Monterey Jack cheese

1
Preheat the oven to 350F.
2
Oil a 9-inch ovenproof skillet or a heavyweight 9-by-11-inch baking pan.
3
In a large bowl, whisk together the cornmeal, baking powder, and salt to taste.
4
In a medium bowl, stir together the 2/3 cup of oil, the eggs, sour cream, and creamed corn.
5
Stir in the bell and jalapeno peppers.
6
Toss the cheeses together in a small bowl, add 3/4 cup of the cheeses, and stir.
7
Scrape this mixture into the cornmeal mixture and stir with a wooden spoon until just blended.
8
Pour the batter into the skillet.
9
Scatter the remaining 1/4 cup of the cheese over the top.
10
Bake for 45 to 50 minutes, until the edges of the cornbread begin to brown, the top is set, and a toothpick inserted in the center comes out clean.
11
Let cool in the skillet on a wire rack for at least 30 minutes.
12
Cut into wedges, and serve directly from the skillet.

1016

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 11 ingredients. The key ingredients include: 1 1/2 cups yellow cornmeal, 2 teaspoons baking powder, Kosher salt, 2/3 cup safflower oil, plus more for the pan, and more.

Yes, Skillet Jalapeno 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.

Skillet Jalapeno Cornbread

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