Side
Jalapeño Cheddar Skillet Cornbread
Buttermilk cornbread baked in a hot skillet for crisp edges, with sharp cheddar and a little jalapeño.
⏱ 32 min (10 min prep, 22 min cooking)
🍽 Serves 8 · 1 wedge
make aheadfreezer friendly
vegetarian
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Cornbread
- 1½ cup Yellow cornmeal
- ½ cup All-purpose flour
- 2 tbsp Granulated sugar
- 2 tsp Baking powder
- ½ tsp Baking soda
- ¾ tsp Table salt
- 1½ cup Buttermilk
- 2 Eggs, large
- 4 tbsp Butter, salted, melted, divided
- 1 cup Shredded cheddar
- 2 Jalapeño pepper, seeded and finely chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 10-inch cast-iron skillet, 2 bowls.
- Put 1 tablespoon of the butter in the skillet and set it in the oven as it heats to 425°F.
- Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl whisk the buttermilk, eggs and remaining melted butter. Stir into the dry ingredients just until mixed, then fold in the cheese and jalapeños.
- Using oven mitts, take out the hot skillet, swirl the butter and pour in the batter. It should sizzle.
- Bake 18 to 22 minutes, until golden and a toothpick comes out clean. Cool 10 minutes before slicing.
Make aheadKeeps 2 days at room temperature wrapped well, or 5 days in the fridge.
❄️ FreezerFreeze wedges wrapped well for up to 3 months.
↺ LeftoversCrumble leftovers over chili, or toast a wedge with butter for breakfast.
🧒 With kidsLeave the jalapeños out of half the batter for a mild side. Grown-ups handle the hot skillet.
Gluten-free swapUse a gluten-free flour blend.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.