I love Bread. I love Corn. But I’ve never really LOVED cornbread.
Odd, I know.
I think it’s because most of the cornbreads I’ve sampled always had some major flaws…..either too dry, too sweet—or, just lacked flavor.
But there have been some times that I’ve tasted different versions and I’ve thought—-huh, that’s not bad at all. When it comes down to it, I prefer the ones that aren’t overly sweet but have a lot of good corn flavor. I also like the ones that have nice crispy edges.
So when I made a big ol’ pot of chili for some friends the other weekend for the big game, it just seemed right to serve it with cornbread. They go hand in hand, right?
My take below is still a work in progress but I think it’s almost there. The key components are lots of Jalapeños , whole corn kernels, cheese—and of course, the crispy edges from the cast iron skillet. Yummers.
There’s definitely still room to tweak this cornbread to make it the ultimate real deal but I barely had enough time to snap a few pictures of it before my friends inhaled it. And I mean all of it! 🙂
Jalapeño-Cheddar Skillet Cornbread
1 Cup All Purpose Flour
1 Cup Yellow Cornmeal
1½ Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
4 Tablespoons Sugar
1 Cup Buttermilk
2 Large Eggs
1 Cup Shredded Sharp Cheddar Cheese
5 Tablespoons Unsalted Butter, melted and cooled, divided
3-4 Jalapeño Peppers, seeded and minced
¼ Cup Scallions, chopped
1 Cup Corn Kernels
Place a 9 inch cast iron skillet in the oven and preheat to 400 degrees.
In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, and sugar. Add the cheese and gently toss.
In a separate bowl, whisk together the milk, eggs, and 4 tablespoons of butter.
Combine the wet and dry ingredients, stirring until all items are well incorporated. Fold in the jalapeños , scallions, and corn.
Carefully remove the hot skillet from the oven. Pour the remaining butter into the bottom of the skillet and swirl around to cover the pan. Be careful as butter may splatter. Pour the batter into the skillet. Lower the oven temperature to 375 degrees and bake for about 25-30 minutes or until the center is firm and a toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes before serving.
9 thoughts on “Jalapeño-Cheddar Skillet Cornbread”
I’ll take 900 pieces please.
oooooooh – I love jalapeno cheddar cornbread! looks awesome
Wish I could straight away pick up a piece from your post!!
Oooh Nam this one looks really good. I love savory corn bread!!
yes i know. how many yrs have i tried to add cornbread to our recipes w/o some eeeeggghhh. i told you there’s a diffence bt northern and southern style corn bread ! 🙂
Spicy cornbread with a crispy edge and lots of Jalapeños sounds wonderful. so perfect with chili! Unfortunately, I don’t have a cast iron skillet…
I tried this tonight…it was the best cornbread I have ever had. It’s gonna rule at thanksgiving!
Made this tonight and it is DELICIOUS! I didn’t have any buttermilk or regular flour so I substituted the buttermilk for sweetened vanilla almond milk and the regular flour for whole wheat flour and it still came out amazing. Thanks!