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Cornbread is a cherished comfort food that brings warmth and nostalgia to many households. Its tender crumb and slightly sweet flavor make it a perfect companion for hearty meals or a delightful snack on its own. This recipe takes the classic cornbread to new heights by introducing the fiery kick of jalapeños and the rich, sharp taste of cheddar cheese, creating a dish that is both comforting and exciting.

Jalapeño Cheddar Cornbread Skillet Magic

A delicious cornbread infused with jalapeño and cheddar, baked in a cast iron skillet.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1.0 cup cornmeal
  • 1.0 cup all-purpose flour
  • 1.0 tablespoon baking powder
  • 1.0 teaspoon salt
  • 0.5 teaspoon baking soda
  • 1.0 teaspoon sugar
  • 1.0 cup buttermilk
  • 0.5 cup unsalted butter
  • 2.0 large eggs
  • 1.0 cup shredded sharp cheddar cheese
  • 1.0 small jalapeño
  • 0.25 cup green onions
  • 0.0 tablespoon extra butter for greasing

Instructions
 

  • Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to heat up as the oven warms.
  • In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, baking soda, and sugar until well combined.
  • In another bowl, whisk together the buttermilk, melted butter, and beaten eggs until smooth.
  • Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix. Fold in the shredded cheddar cheese, diced jalapeño, and sliced green onions.
  • Carefully remove the hot skillet from the oven. Add a tablespoon of butter to the skillet and swirl it around to grease the bottom and sides effectively.
  • Immediately pour the cornbread batter into the hot skillet. Spread it out evenly with a spatula.
  • Place the skillet back in the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, allow the cornbread to cool for about 5-10 minutes in the skillet. Cut into wedges and serve warm with butter or your favorite honey for a delightful finish.

Notes

For less heat, remove the seeds from the jalapeño.
Keyword baking, cheddar, cornbread, jalapeño