Cheddar Jalapeño Cornbread Skillet

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup shredded sharp cheddar cheese
• 1/4 cup diced jalapeños (fresh or pickled)

Steps

1. 1 Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat.
2. 2 In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. 3 In another bowl, whisk together buttermilk and egg. Stir into dry ingredients just until moistened.
4. 4 Stir in melted butter, cheese, and jalapeños.
5. 5 Carefully remove hot skillet from oven and coat with cooking spray or a little oil.
6. 6 Pour batter into skillet and smooth the top.
7. 7 Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. 8 Let cool in the skillet for 5 minutes before slicing and serving.

Equipment

• 10-inch cast iron skillet
• Whisk
• Mixing bowls

Variations

• Add 1/2 cup of cooked bacon bits for a smoky twist.
• Substitute Monterey Jack cheese for a different flavor profile.

Substitutions

• If you don't have buttermilk, use 1 tablespoon of lemon juice or vinegar mixed with enough milk to make 1 cup.
• Use gluten-free flour blend for a gluten-free version.

Pairings

• Corn chowder
• Black bean soup
• Grilled barbecue ribs

Nutrition

Tips

• For extra flavor, use smoked paprika in place of regular paprika.
• If you prefer less heat, reduce the amount of jalapeños or use seeds removed.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve warm with honey butter or alongside a hearty chili.
• Pairs wonderfully with a fresh green salad.

FAQ