Skillet Cheddar-Jalapeno Cornbread


The other day we all had a hankering for some cornbread, so I decided to surprise my family and whip up a batch to go with our dinner. I created a new yummy version filled with cheddar cheese, pickled jalapenos, and kernels of corn. I baked it in a hot cast iron pan, so it had a crispy crust and was delicious. The mix of flavors and textures made each bite so good. It was so good that we continued to nibble on the way past our evening meal. My family loved all of the flavors and the pop of corn in each mouthful. I can't wait to make this again.


Ingredients for Skillet Cheddar-Jalapeno Cornbread:

1 1/2 cups yellow cornmeal

1 cup flour

1 cup buttermilk

1 cup grated cheddar cheese

1/4 cup sugar

3 tablespoons chopped pickled jalapenos

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup frozen corn, defrosted

1/4 cup yogurt

2 tablespoons of unsalted butter, melted slightly cooled

2 tablespoons of unsalted butter for the pan

2 eggs

1-2 tablespoons of room temperature butter for baking dish

You will also need a cast-iron skillet.

Time-Saving Tip: Measure out all of the ingredients earlier in the day, so all of the parts are ready.

Let's see what we need.

Now let's get baking!


In a medium-sized bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt; set aside.


In another medium-sized bowl, combine the buttermilk, yogurt, and melted butter; add the eggs.


Pour the wet ingredients into the dry and fold just until combined. Then stir in the corn, jalapeno, and cheese.


Add the remaining two tablespoons of butter to the pan and melt the butter. Pour the batter into the baking dish and transfer to a preheated 375-degree oven. It should take around 25 minutes to bake. Test for doneness at 20 minutes by sticking a toothpick in the middle of the bread. If wet gooey clumps stick to the pick, the dough needs more baking time. It the toothpick comes out clean, it is ready!


It's ready! Skillet Cheddar-Jalapeno Cornbread is a great side dish to ribs or barbecued chicken. The combination of the cheese, corn, and jalapenos adds a burst of flavor in every bite.

Enjoy!


Skillet Cheddar-Jalapeno Cornbread:


  • 1 1/2 cups yellow cornmeal

  • 1 cup flour

  • 1 cup buttermilk

  • 1 cup grated cheddar cheese

  • 1/4 cup sugar

  • 3 tablespoons chopped pickled jalapenos

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup frozen corn, defrosted

  • 1/4 cup yogurt

  • 2 tablespoons of unsalted butter, melted slightly cooled

  • 2 tablespoons of unsalted butter for the pan

  • 2 eggs

  • 1-2 tablespoons of room temperature butter for baking dish

  • You will also need a cast-iron skillet.

  • In a medium-sized bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt; set aside.

  • In another medium-sized bowl, combine the buttermilk, yogurt, and melted butter; add the eggs.

  • Pour the wet ingredients into the dry and fold just until combined. Then stir in the corn, jalapeno, and cheese.

  • Add the remaining two tablespoons of butter to the pan and melt the butter. Pour the batter into the baking dish and transfer to a preheated 375-degree oven. It should take around 25 minutes to bake. Test for doneness at 20 minutes by sticking a toothpick in the middle of the bread. If wet gooey clumps stick to the pick, the dough needs more baking time. It the toothpick comes out clean, it is ready!

  • Time-Saving Tip: Measure out all of the ingredients earlier in the day, so all of the parts are ready.

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