Skillet Cornbread with Jalapenos and Sharp Cheddar
A quick and easy skillet cornbread studded with spicy jalapenos and sharp cheddar cheese, delivering a moist texture and bold flavor. Perfect as a side for lunch or any American meal.
Ingredients
Check ingredients as you go.
- Batter
- Add-ins
Let’s make it
Preheat the oven to 220°C (425°F). Place a 9-inch cast iron skillet in the oven to heat while you prepare the batter.
Batter
In a large mixing bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, salt, and sugar until evenly combined.
Batter
In a separate bowl, beat the egg with the buttermilk and melted unsalted butter until smooth and combined.
Batter
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined without overmixing.
Add-ins
Fold in the diced jalapenos and grated sharp cheddar cheese carefully, distributing them evenly throughout the batter.
Remove the hot skillet from the oven using oven mitts. Lightly grease the skillet with unsalted butter for greasing.
Pour the batter into the hot skillet, spreading it evenly. Return the skillet to the oven and bake for 15 to 18 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the skillet cornbread from the oven and let it cool for about 5 minutes. Slice and serve warm as a flavorful side dish.
Tips & notes
Use a well-heated cast iron skillet for a crispy crust and moist interior. Avoid overmixing the batter to keep the cornbread tender. Adjust the jalapeno quantity if you prefer milder or spicier heat.
Saving it for later
Store leftover cornbread wrapped in aluminum foil or in an airtight container in the refrigerator for up to 3 days. It can also be frozen wrapped tightly for up to 1 month.
Reheating
Rewarm slices in a preheated oven at 175°C (350°F) for about 10 minutes or until heated through, to retain crispness and moisture. Microwave reheating is possible but may yield a softer crust.
