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Southern Skillet Cornbread with Jalapeño and Cheddar in a cast iron skillet

Southern Skillet Cornbread with Jalapeño and Cheddar

A quick and easy cornbread baked in a skillet, featuring jalapeño and cheddar for a deliciously cheesy and slightly spicy flavor.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Yellow cornmeal Can substitute with white cornmeal.
  • 1 cup All purpose flour Gluten-free 1 to 1 blend works as a substitute.
  • 1 tbsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Salt Essential for flavor.
Wet Ingredients
  • 1 cup Buttermilk Can substitute with milk and a splash of vinegar or lemon juice.
  • 2 large Eggs For structure and crumb.
  • 0.25 cup Melted butter Can substitute with neutral oil.
  • 1 cup Sharp cheddar cheese, shredded Mild cheddar can be used, but sharp is recommended for flavor.
Add-ins
  • 1 medium Jalapeño, chopped For less heat, remove seeds and ribs.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Place the skillet with 1 to 2 tablespoons of butter in the oven to heat.
  3. In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  4. In another bowl, whisk buttermilk, eggs, and melted butter together.
  5. Add the wet ingredients to the dry ingredients and stir until just combined; a few lumps are fine.
  6. Fold in the cheddar cheese and chopped jalapeños.
Baking
  1. Carefully remove the hot skillet from the oven and swirl the melted butter to coat.
  2. Pour the batter into the hot skillet and it should sizzle slightly.
  3. Bake for 18 to 22 minutes until the top is golden and a toothpick comes out clean. Let it rest for 10 minutes before slicing.

Notes

For a lighter version, you can use one jalapeño, seeded. Store leftovers wrapped at room temperature for a day or in the refrigerator for up to 4 days.