Breads
Jalapeño Cheddar Skillet Cornbread
Studded with sharp cheddar and fresh jalapeño, this spicy skillet cornbread brings real heat and melty pockets of cheese.
This is the cornbread you bring to a potluck when you want people to ask for the recipe. Diced jalapeño and shredded cheddar get folded straight into the batter, then more cheese goes on top to bubble and brown. Serve it next to a pot of chili and watch it vanish first.
Ingredients
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup vegetable oil
- 2 jalapeños, seeded and finely diced, divided
- 1 1/2 cups shredded sharp cheddar, divided
- 1/2 cup frozen corn kernels, thawed
Instructions
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1
Preheat and prepPreheat the oven to 400°F and place a 10-inch cast-iron skillet inside to heat with 1 tablespoon of the oil.
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2
Mix dry ingredientsWhisk together the cornmeal, flour, baking powder, and salt in a large bowl.
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3
Combine wet ingredientsBeat the eggs with the buttermilk and remaining oil, then pour into the dry ingredients and stir until just combined.
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4
Fold in mix-insGently fold in most of the jalapeño, 1 cup of the cheddar, and the corn kernels, reserving some jalapeño and cheese for topping.
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5
Bake in the hot skilletCarefully pour the batter into the preheated skillet, scatter the remaining cheese and jalapeño over the top, and bake for 24 to 28 minutes until golden and set.
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6
Cool slightly and serveLet the cornbread rest for 5 minutes so the cheese sets before slicing into wedges.
Okra & Oak Tip
Leave a few jalapeño seeds in if you want more heat, or swap in pickled jalapeños for a tangier bite.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days and reheat in a warm oven to re-crisp the edges.
Frequently Asked Questions
Remove all the seeds and membranes from the jalapeños, or replace one of them with diced bell pepper for color without heat.
Yes, divide the batter among a greased 12-cup muffin tin and bake for about 16 to 18 minutes.
Nutrition
Per serving. Values are estimates.
275
Calories
9g
Protein
27g
Carbs
14g
Fat
