Skillet Cornbread with Jalapenos and Cheddar Recipe
This Skillet Cornbread recipe is a deliciously moist and flavorful quick bread baked in a cast iron skillet. Combining creamy corn, sharp cheddar cheese, and spicy jalapenos, it’s a perfect side dish for any meal. The recipe uses simple ingredients and bakes quickly at 375°F, resulting in a golden crust with a tender crumb infused with sweet and savory flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup whole milk
- 4 tablespoons melted butter
- 2 large eggs
- 14.5 ounces creamed corn (one can)
Dry Ingredients
- 1 cup cornmeal (stone ground is best)
- 1 cup all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
Add-ins
- 1 cup chopped jalapeno peppers (4–5 jalapenos)
- 1 cup shredded cheddar cheese
- 1 cup corn kernels (optional – fresh, frozen or canned)
Instructions
- Heat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the cornbread.
- Mix Wet Ingredients: In a small bowl, whisk together whole milk, melted butter, eggs, and creamed corn until fully combined and smooth.
- Combine Dry Ingredients: In a large bowl, stir together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, and ground black pepper ensuring they are evenly mixed.
- Form Batter: Pour the wet ingredient mixture into the dry ingredients and gently mix until just combined to form your cornbread batter. Avoid overmixing to keep the bread tender.
- Add Jalapenos and Cheese: Fold in the chopped jalapenos, shredded cheddar cheese, and optional corn kernels, distributing them evenly throughout the batter.
- Prepare Skillet and Bake: Lightly oil a 12-inch cast iron skillet or pan. Pour the batter into the skillet, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Baking could take up to 35 minutes depending on your oven.
- Cool and Serve: Remove the skillet from the oven and allow the cornbread to cool slightly before slicing. Serve warm or at room temperature.
Notes
- Use a well-seasoned cast iron skillet for best results and a beautifully crisp crust.
- If you prefer less heat, deseed the jalapenos before chopping.
- Stone-ground cornmeal will provide a better texture and flavor, but regular cornmeal can be used as a substitute.
- Feel free to adjust sugar amount if you prefer a sweeter or more savory cornbread.
- The extra corn kernels are optional but add a nice texture variation.
Keywords: cornbread, skillet cornbread, jalapeno cornbread, cheddar cornbread, southern cornbread, quick bread, cast iron skillet
