The Best Jalapeño Skillet Cornbread
Our fluffy cornbread has corn kernels and jalapeños for a spicy kick. And for more fun? We bake ours in a cast iron skillet.
Servings Prep Time
8small slices 10minutes
Cook Time
Servings Prep Time
8small slices 10minutes
Cook Time
  • 1tablespoon vegetable oil
  • 1cup yellow cornmeal
  • 1cup all purpose flour
  • 1/4cup white granulated sugar
  • 1teaspoon salt
  • 2teaspoons baking powder
  • 1/2teaspoon baking soda
  • 2 large eggs
  • 1cup buttermilk
  • 4tablespoons unsalted buttermelted
  • 1-2 jalapeno peppersminced (use 2 for extra spiciness!)
  • 1cup corn kernelsfresh or frozen
  • 1cup shredded cheddar cheese(optional)
  1. Preheat the oven to 400°F. Use the vegetable oil to grease a 10-inch cast iron skillet. Place the skillet in the oven to heat.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
  3. In a separate bowl, combine the eggs, buttermilk, melted butter, and jalapeño peppers.
  4. With a spatula, add the wet ingredients to the dry ingredients. Stir to combine. Gently fold in the corn kernels and optional shredded cheese.
  5. Once the skillet is hot in about 10 minutes, approximately the length of time it takes to make the batter, carefully remove from the oven. Pour the batter into it, evenly spreading it across the pan.
  6. Place the skillet immediately back into the oven. Bake for 20-25 minutes, until the top is lightly brown and a toothpick inserted into the center comes out clean with a few crumbs.
  7. Remove from the oven and let cool slightly before cutting into wedges and serving.