Print

Skillet Cornbread with Jalapenos

Ingredients:

  • 1 Cup Ground Yellow Cornmeal
  • 1 Cup All-Purpose Flower
  • 2 Tsps. Baking Powder
  • ½ Tsp. Baking Soda
  • ¼ Cup Sugar
  • 1 Tsp. Kosher Salt
  • 1/3 Cup Milk
  • 1 Cup Buttermilk
  • 3 Tbsps. Honey
  • 2 Large Eggs
  • 8 Tbsps. Butter, Melted
  • 1-2 Fresh Jalapeno Peppers or Habanero Peppers, Seeds and Ribs Removed, Diced
  • Cup Cheddar Cheese
  • 1-15.25 Oz Can Whole Kernel Corn, Drained

Instructions:

  1. Preheat oven to 425°F.
  2. Place a 9-inch cast iron skillet in the oven to heat.
  3. In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Whisk in the milk, buttermilk, honey, and eggs. Next, whisk in the melted butter, leaving about 1 tablespoon to coat the skillet later.
  4. Stir in jalapeños (or habanero peppers), cheese, and corn.
  5. Carefully remove the skillet from the oven and reduce the temperature to 375°F.
  6. Coat the bottom and sides of the skillet with the remaining butter.
  7. Pour the batter into the skillet and sprinkle any leftover cheese and pepper slices on top.
  8. Place the skillet in the oven and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.