Cheddar Jalapeño Skillet Bread

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 1/4 cup diced jalapeños (about 1-2 peppers)
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 425°F. Lightly grease an 8-inch cast iron skillet.
2. 2 In a large bowl, whisk together flour, baking powder, and salt.
3. 3 Stir in cheddar cheese and jalapeños.
4. 4 In a separate bowl, whisk buttermilk and egg together, then pour into the flour mixture. Stir just until combined.
5. 5 Pour the batter into the prepared skillet.
6. 6 Bake for 20-25 minutes, or until golden brown.
7. 7 Remove from oven and brush the top with melted butter.
8. 8 Let cool for 5 minutes before slicing and serving.

Equipment

• 8-inch cast iron skillet
• baking sheet

Variations

• Add 1/2 cup of cooked bacon bits for a smoky twist.
• Use pepper jack cheese for an extra kick.

Substitutions

• If you don't have buttermilk, use 1 cup of milk with 1 tablespoon of lemon juice or vinegar.

Pairings

• Pairs well with a creamy tomato bisque.
• Serve with a side of avocado lime dip.

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper to the batter.
• Serve warm for best flavor and texture.

Storage

Store in an airtight container at room temperature for up to 2 days.

Freezing: Freezes well for up to 1 month. Thaw at room temperature and reheat in a 350°F oven for 10 minutes.

Serving Suggestions

• Perfect with a bowl of chili or a hearty soup.
• Great alongside a fresh garden salad.

FAQ