Skillet Cornbread That Slaps
Golden, buttery cornbread baked in a cast iron skillet with sharp cheddar and jalapeños. Ready in 20 minutes with a crispy exterior and tender crumb.
- Total time
- 20 min
- Servings
- 6
- Calories
- 278
- Protein
- 9g
Ingredients
- 1 cup cornmeal (yellow or white)
- ¾ cup all-purpose flour
- ¾ cup sharp cheddar cheese, shredded
- 2 medium jalapeños, seeded and diced
- 1 cup buttermilk
- 2 large eggs
Instructions
- 1
Preheat oven to 425°F. Place a 10-inch cast iron skillet with 2 tbsp butter inside while oven heats, ~5 minutes.
- 2
Whisk cornmeal, flour, 1 tsp baking soda, and 0.5 tsp salt in a large bowl.
- 3
Whisk buttermilk and eggs together in a separate bowl until smooth.
- 4
Pour buttermilk mixture into dry ingredients. Stir until just combined—some lumps are fine. Fold in cheddar and jalapeños.
- 5
Carefully pour batter into hot buttered skillet. Bake until a toothpick inserted in the center comes out clean, 12–14 minutes.
- 6
Cool 2 minutes in the skillet, then invert onto a cutting board or serve directly from the pan.
Tools you’ll need
- 10-inch cast iron skillet
- large mixing bowl
- small mixing bowl
- whisk
- toothpick
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
