Jalapeño, Corn & Cheddar Skillet Cornbread
Serves 815 mins prep25 mins cook
A golden, buttery twist on classic cornbread—with a touch of heat, a burst of sweetness, and a whole lot of flavor.
0 servings
What you need
Instructions
1: Preheat your cast iron skillet in the oven to 375°F. 2: Melt a bit of butter in a small pan and sauté jalapeños, onions, and corn for about 5 minutes. 3: In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. 4: Prepare buttermilk if needed by mixing milk and vinegar and letting sit for 5 minutes. 5: Add buttermilk and eggs to the dry ingredients and stir until smooth. 6: Add the stick of butter to the hot skillet and melt it in the oven for 3–5 minutes. 7: Pour the melted butter into the batter and mix gently. 8: Fold in the cooled jalapeño-corn mixture and shredded cheddar cheese. 9: Pour the batter into the hot skillet and bake for about 25 minutes until golden brown. 10: Allow to rest and then serve.View original recipe