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Savory Jalapeño Cheddar Skillet Cornbread

jalapeño cheddar skillet cornbread - featured image

A quick and easy homemade cornbread baked in a skillet with sharp cheddar cheese and spicy jalapeños, delivering a crispy crust and moist, tender crumb.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 minutes)
  • 1/4 cup melted unsalted butter (plus extra for skillet)
  • 1 to 2 fresh jalapeños, finely chopped (seeds in for heat, remove for mild)
  • 1 1/2 cups sharp cheddar cheese, shredded

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast iron skillet in the oven while it heats.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, beat eggs, stir in buttermilk, then add melted butter and whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently just until combined; lumps are okay.
  5. Fold in chopped jalapeños and shredded cheddar cheese evenly.
  6. Carefully remove the hot skillet from the oven and coat the bottom and sides with about 1 tablespoon melted butter.
  7. Pour the batter into the skillet and spread evenly; it should sizzle on contact.
  8. Bake for 20-25 minutes until golden brown on top with a crispy edge and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cool slightly for 5-10 minutes before slicing to help it set.

Notes

Do not overmix the batter to keep the cornbread tender. Preheat the skillet thoroughly for a crispy crust. Adjust jalapeño heat by removing seeds for milder flavor. Rest batter for 5 minutes before baking to improve texture. If edges brown too fast, tent with foil after 15 minutes.

Nutrition

Keywords: cornbread, jalapeño, cheddar, skillet cornbread, spicy cornbread, easy cornbread, homemade cornbread