Jalapeño Skillet Cornbread
Spicy with a hint of sweetness, this Jalapeño Skillet Cornbread will disappear from everyone's plate before you know it. It's a southern classic!
Servings: 8 slices
Calories: 247kcal
Equipment
- Cast Iron Skillet
- Chef's Knife
- Whisk
- Wooden Spoon
- Butter Knife
Ingredients
- 2 cups buttermilk
- 2 count eggs
- 2 cups yellow cornmeal
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 count large jalapeños chopped
- ¼ cup salted butter
Instructions
- Preheat oven to 400°F.
- In a large bowl, whisk together the buttermilk and eggs.
- Pour in the cornmeal, sugar, baking powder, baking soda, salt, and chopped jalapeño
- Add in sugar, baking powder, baking soda, salt, and chopped jalapeños. Gently fold the batter until just incorporated.
- Place a cast iron skillet in the oven for a few minutes.
- Remove, and place your butter in the hot skillet. Use a butter knife to spread the butter around the bottom and sides of the pan.
- Pour any extra melted butter into the cornbread batter, stirring gently.
- Pour the batter into the hot, greased skillet.
- Bake for 22 minutes until golden brown and set. You should be able to tap the center of the cornbread with your finger, and it's completely firm. The edges should also be golden brown and slightly pulling away from the sides of the skillet.
- While hot, brush extra butter on the top of the cornbread. Let it cool for 5 minutes before slicing to serve. I love to pair this with Pumpkin Chili. Enjoy!
Notes
Ingredient Notes:
If you don't have buttermilk, you can substitute 1 cup of regular milk (or non-dairy milk) + 2 tablespoons of lemon juice/white vinegar. Let it sit for 10 minutes before adding to the recipe. Regular, full fat milk results in a more moist cornbread than non-dairy milk.
Freezing Instructions:
If you're freezing after baking, let the cornbread cool completely. Wrap with plastic wrap and then with aluminum foil. Add this to a heavy duty freezer-safe bag or container. Freeze for up to 2.5 months. You can freeze the entire block of cornbread, or individual slices - but just wrap it thoroughly before placing in the freezer.
If you want to freeze the cornbread batter, add it to a heavy duty freezer-safe bag and freeze for up to 2.5 months.
Reheating Instructions:
For the fully baked cornbread, let it thaw in the refrigerator overnight. You can then serve at room temperature, or reheat using the microwave or oven. Watch your reheating times to make sure you don't dry out the cornbread!
For frozen cornbread batter, let it thaw in the refrigerator overnight. Bake as directed. You may need to add a few minutes to the final cooking time.
Nutrition
Calories: 247kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 644mg | Potassium: 212mg | Fiber: 4g | Sugar: 5g | Vitamin A: 280IU | Vitamin C: 0.3mg | Calcium: 132mg | Iron: 1mg