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.
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Prep Time 8 minutes mins
Cook Time 28 minutes mins
Course Side Dish
Cuisine American
Servings 8
Calories 277 kcal
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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 jalapeño 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.
Serving: 1SliceCalories: 277kcalCarbohydrates: 34gProtein: 11gFat: 11gSaturated Fat: 5gCholesterol: 69mgSodium: 893mgPotassium: 267mgFiber: 4gSugar: 6gVitamin A: 465IUVitamin C: 1mgCalcium: 191mgIron: 2mg
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