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Home Ā» Appetizer Recipes Ā» Jalapeno Cheddar Skillet Cornbread

Jalapeno Cheddar Skillet Cornbread

Published: Dec 20, 2014 Ā· Modified: Jul 17, 2022 by Arlene Mobley Ā· This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Overhead photo of jalapeno cheddar cornbread in a black skillet.

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.

Jalapeno Cheddar Skillet Cornbread

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.

Skillet Cornbread recipe, #SweetSwaps

Whisk the dry ingredients together in a small bowl.

how to make skillet cornbread, cooking in cast iron
In a large bowl whisk the buttermilk and eggs together.

how to make cornbread in a skillet, splenda recipes, savory recipes using Splenda

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

Skillet Cornbread recipe, Jalapeno Cheddar Cornbread

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

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

Cheddar Cornbread, Jalapeno Cornbread, #SplendaSweeties

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

Skillet Cornbread recipe, Jalapeno Cornbread, Cheddar Jalapeno Cornbread
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.

skillet recipes, cooking in an iron skillet

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

Jalapeno Cheddar Cornbread recipe, cooking with Splenda, Splenda recipes, #SplendaSweeties , #SweetSwaps

Print the Jalapeno Cheddar Skillet Cornbread recipe below

 

Cast iron skillet filled with golden jalapeno cornbread

Jalapeno Cheddar Skillet Cornbread

Arlene Mobley - Flour On My Face

Jalapeno Cheddar Skillet Cornbread

Sweet and spicy Jalapeno Cheddar Skillet Cornbreads goes well with a bowl of chili or homemade soup.
5 from 1 vote
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Prep Time 8 minutes mins
Cook Time 28 minutes mins
Course Side Dish
Cuisine American
Servings 8
Calories 277 kcal

Ingredients  

  • 2 cups stone ground yellow cornmeal
  • 4 tablespoons butter
  • 1 tablespoon sugar
  • 1 ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 cups buttermilk
  • 1 cup shredded cheddar cheese
  • ½ cup pickled jalapeno pepper slices (roughly chopped)
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Instructions 

  • Preheat oven to 425 F. degrees.
  • Add the butter to an iron skillet and place in the hot oven to melt.
  • Whisk the dry ingredients together in a small bowl.
  • In a large bowl whisk the buttermilk and eggs together.
  • Carefully remove the hot iron skillet from the oven and pour the melted butter into the cornbread batter.
  • Whisk until combined.
  • Pour the dry ingredients into the bowl of wet ingredients and mix well.
  • Fold the jalapeƱo peppers and cheddar cheese into the batter.
  • 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.

Nutrition

Serving: 1SliceCalories: 277kcalCarbohydrates: 34gProtein: 11gFat: 11gSaturated Fat: 5gCholesterol: 69mgSodium: 893mgPotassium: 267mgFiber: 4gSugar: 6gVitamin A: 465IUVitamin C: 1mgCalcium: 191mgIron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

 

 

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Jerri

    January 08, 2015 at 9:13 pm

    Your bread looks delicious! Thanks for linking up with me. I'm featuring you this week!

    Reply
    • Arlene Mobley

      January 08, 2015 at 9:49 pm

      Jerri

      Thank you for hosting a great link party. Thank you for the feature!

      Reply
  2. Jessica @ The Junk Nest

    January 04, 2015 at 3:27 pm

    This caught my eye. Looks amazing.

    Reply
    • Arlene Mobley

      January 04, 2015 at 8:01 pm

      Jessica

      Thank you!

      Reply
      • Nicole

        February 11, 2021 at 5:38 pm

        Did you forget to list flour in your ingredients? I have never made cornbread without flour.

      • Arlene Mobley

        February 17, 2021 at 12:29 am

        Sorry no flour in this recipe.

  3. Kimberly Ann

    January 03, 2015 at 5:52 pm

    Skillet Cornbread is a personal favorite - love the addition of cheddar and jalapeƱos.

    Reply
    • Arlene Mobley

      January 04, 2015 at 8:05 pm

      Kimberly

      It is one of my favorites also. Thanks for stopping by!

      Reply
  4. Dana @ Foodie Goes Healthy

    January 03, 2015 at 5:21 pm

    I love skillet corn bread. It looks so pretty. I'm going to share this recipe with my friend who is diabetic. He will be thrilled.

    Reply
    • Arlene Mobley

      January 04, 2015 at 8:06 pm

      Dana

      Thank you!

      Reply
  5. Shinee

    January 03, 2015 at 12:25 pm

    Oh my, this looks and sounds delicious! I love spicy cornbread.

    Reply
    • Arlene Mobley

      January 04, 2015 at 8:08 pm

      Shinee

      I love some spice in my cornbread also. Thanks for stopping by!

      Reply
  6. La Cuisine d'Helene

    December 31, 2014 at 3:52 pm

    I have never had Jalapeno Cheddar Cornbread before. Looks so good. Would be amazing with chili. I came The Hearth and Soul Hop December 29. Happy New Year!

    Reply
    • Arlene Mobley

      December 31, 2014 at 4:24 pm

      Happy New Year to you too. Thanks for stopping by!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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