Skillet Jalapeno Cornbread
slices
Take your side dish game to the next level with this easy Skillet Jalapeño Cornbread recipe. This classic recipe with fresh jalapeños gives the lightly sweetened, cheesy cornbread the perfect kick of heat and flavor!
Equipment
- 1 9-inch cast iron skillet
- measuring bowls
- silicone pastry brush
- silicone spatula
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour with ½ teaspoon set aside
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs
- 1 cup milk
- 8 tablespoons unsalted butter divided
- ¼ cup honey
- ½ teaspoon pure vanilla extract
- 1 jalapeño seeded, cored, and diced small, plus an additional jalapeño for slices on top, if desired
- 1 cup rustic cut Colby/Jack shredded cheese
Instructions
- Place the 9-inch cast iron skillet into the oven on the middle rack and preheat oven to 425°F.
- In a microwavable bowl, melt 6 tablespoons of the butter, reserving the remaining 2 tablespoons for the skillet.
- Remove ½ teaspoon from the cup of flour called for and place into a small bowl. Add the diced jalapeño and cheese and toss to completely coat.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a medium bowl, beat the eggs. Add the melted butter, milk, honey, and vanilla. Mix well.
- Pour the wet mixture into the dry ingredients and mix until completely incorporated. With a rubber spatula, fold in the jalapeño and cheese.
- CAREFULLY remove the skillet from the oven - IT WILL BE HOT!! Reduce the oven temperature to 375°F.
- Put the remaining two tablespoons of butter into the skillet to melt, and brush the sides of the pan with the butter to thoroughly coat it. Pour batter into the pan and spread so that it is evenly distributed.
- CAREFULLY - as it will STILL be HOT, place skillet back into the oven and bake for 20-25 minutes or until a cake tester or toothpick inserted into the middle comes out clean. Cool on a wire rack for 10 -15 minutes before serving
Nutrition
Serving: 1slice | Calories: 333kcal | Carbohydrates: 40g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 338mg | Potassium: 262mg | Fiber: 2g | Sugar: 19g | Vitamin A: 513IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 1mg