Cheddar Jalapeño Cornbread Breakfast Skillet

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese
• 1/4 cup diced jalapeños (seeded if less heat preferred)
• 1 cup milk
• 1 egg
• 2 tablespoons melted butter
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup diced tomatoes

Steps

1. 1 Preheat oven to 400°F. Heat a 10-inch oven-safe skillet over medium heat.
2. 2 In a bowl, mix cornmeal, flour, baking powder, and salt.
3. 3 In another bowl, whisk together milk, egg, and melted butter.
4. 4 Combine wet and dry ingredients, stirring just until mixed.
5. 5 Stir in cheese, jalapeños, bell peppers, and tomatoes.
6. 6 Pour mixture into the preheated skillet, spreading evenly.
7. 7 Bake for 20-25 minutes or until golden and a toothpick inserted comes out clean.
8. 8 Let cool for 5 minutes before slicing and serving.

Equipment

• Oven-safe skillet
• Mixing bowls
• Whisk
• Toothpick

Variations

• Add cooked crumbled bacon or sausage for a heartier version.
• Substitute Monterey Jack cheese for a different flavor profile.

Substitutions

• If you don't have jalapeños, use poblano peppers for a milder heat.
• Use buttermilk instead of milk for a tangier cornbread.

Pairings

• Perfect with a cup of coffee or a glass of orange juice.
• Great alongside breakfast potatoes or a fruit salad.

Nutrition

Tips

• For extra flavor, sauté the peppers and jalapeños in a bit of butter before mixing into the batter.
• If you prefer a less spicy version, remove the seeds and membranes from the jalapeños.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Pair with a side of salsa or avocado for a fresh contrast.
• Serve with a fried egg on top for added protein.

FAQ