Cheddar Jalapeño Skillet Cornbread

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 1/4 cup diced jalapeños (fresh or canned)
• 1 cup buttermilk
• 1/4 cup melted butter
• 1 large egg

Steps

1. 1 Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven while it preheats.
2. 2 In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. 3 Stir in cheddar cheese and jalapeños.
4. 4 In a separate bowl, mix buttermilk, melted butter, and egg. Pour into dry ingredients and stir until just combined.
5. 5 Carefully remove hot skillet from oven and brush with butter. Pour batter into skillet.
6. 6 Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
7. 7 Cool for 5 minutes before cutting into squares and serving.

Equipment

• 10-inch cast iron skillet
• mixing bowls
• whisk

Variations

• Add cooked bacon crumbles for a smoky twist.
• Substitute Swiss cheese for cheddar for a nuttier flavor.

Substitutions

• If you don't have jalapeños, substitute with diced green chiles for a milder heat.

Pairings

• Perfect with a bowl of chili or a zesty Mexican-inspired salad.
• Pairs well with a smoky barbecue pulled pork.

Nutrition

Tips

• For extra flavor, use freshly diced jalapeños. Adjust the amount to your spice tolerance.
• If you don't have buttermilk, use 1 cup of milk with 1 tablespoon of lemon juice or vinegar, and let it sit for 5 minutes.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven to maintain its texture.

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

Serving Suggestions

• Serve warm with chili or as a side to hearty soups.
• Pair with a dollop of honey butter for a sweet and savory treat.

FAQ