Jalapeno Cheddar Skillet Cornbread

Jalapeno Cheddar Skillet Cornbread

Jalapeno Cheddar Skillet Cornbread is perfect with a big bowl of hot soup or chili with a thick wedge of homemade cornbread. And don’t forget the butter. It must have a fat pat of butter melting over the top and dripping over the edges.

Now I like my cornbread on the sweet side. So I always add a little sugar to my homemade cornbread recipes. That sweetener would be white sugar.

There aren’t many savory recipes that call for sugar and when they do it is a small amount. It tastes delicious! Just a hint of sugar to homemade cornbread makes all the difference.

 How to make  Jalapeno Cheddar Skillet Cornbread

Preheat the oven to 425 F. degrees.

Gather your ingredients.

Put the butter in a cast iron skillet and put the cast iron skillet in the oven to heat up and to melt the butter.

Measure out the wet and dry ingredients in separate bowls.

Whisk the dry ingredients together in a small bowl.

In a large bowl whisk the buttermilk and eggs together.

Carefully remove the hot skillet from the oven, pour the melted butter into the bowl of buttermilk mixture and whisk until combined.

Pour the flour mixture into the bowl of buttermilk and whisk until combined.

Fold the cheddar cheese and pickled jalapeno peppers into the batter.

Pour the Jalapeno Cheddar Skillet Cornbread batter into the hot skillet.

Add a few jalapeno slices to the top if you like.

Bake in the preheated oven for 25-28 minutes or until a toothpick inserted in the center comes out clean.

Enjoy this Jalapeno Cheddar Skillet Cornbread recipe with a bowl of chili or soup.

Print the Jalapeno Cheddar Skillet Cornbread recipe below

Jalapeno Cheddar Skillet Cornbread

• Author: Arlene Mobley - Flour On My Face
• Prep Time: 8 mins
• Cook Time: 28 mins
• Total Time: 36 minutes
• Yield: 8
• Category: Bread
• Method: Skillet
• Cuisine: American

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Description

Jalapeno Cheddar Skillet Cornbread

Sweet and spicy Jalapeno Cheddar Skillet Cornbreads goes well with a bowl of chili or homemade soup.

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Ingredients

• 2 cups stone ground yellow cornmeal
• 4 tablespoons butter
• 1 tablespoon sugar
• 1 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 large eggs
• 2 cups buttermilk
• 1 cup of shredded cheddar cheese
• 1/3-1/2 cup pickled jalapeño peppers, roughly chopped

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Instructions

1. Preheat oven to 425 F. degrees.
2. Add the butter to an iron skillet and place in the hot oven to melt.
3. Whisk the dry ingredients together in a small bowl.
4. In a large bowl whisk the buttermilk and eggs together.
5. Carefully remove the hot iron skillet from the oven and pour the melted butter into the buttermilk mixture.
6. Whisk until combined.
7. Pour the dry ingredients into the bowl of wet ingredients and mix well.
8. Fold the jalapeño peppers and cheddar cheese into the batter.
9. Pour into the skillet, return to the oven and bake for 25-28 minutes until golden brown and a toothpick inserted into the center comes out clean.

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Nutrition

• Serving Size: 1 Slice
• Calories: 295

Keywords: sweet cornbread recipe, jalapeno cornbread, cheddar cornbread recipe

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