Jalapeño Cheddar Cornbread
Golden, tender cornbread studded with sharp cheddar and spicy jalapeños. Baked in a hot skillet for crispy edges and a moist crumb—ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 8
- Calories
- 285
- Protein
- 9g
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup sharp cheddar, shredded
- ½ cup fresh jalapeños, seeded and minced
- 1 cup whole milk
- 1 whole large egg
- 3 tbsp butter
Instructions
- 1
Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven.
- 2
Whisk flour, cornmeal, 1 tsp salt, 0.5 tsp black pepper, and 1.5 tsp baking powder in a large bowl.
- 3
Stir in cheddar and jalapeños until evenly distributed throughout the dry mix.
- 4
Whisk milk and egg together in a small bowl until combined.
- 5
Pour milk mixture into the dry ingredients and stir just until a thick batter forms—lumps are fine.
- 6
Carefully remove hot skillet from oven. Add 3 tbsp butter and swirl until melted and coating the pan.
- 7
Pour batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 18–20 minutes.
- 8
Cool in the pan for 3 minutes. Invert onto a cutting board or serve directly from the skillet.
Tools you’ll need
- 10-inch cast iron skillet
- large bowl
- small bowl
- whisk
- measuring cups and spoons
- oven
- toothpick
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