Go Back
–+ servings
Cornbread in a skillet.

Cast Iron Skillet Jalapeño Cheddar Corn Bread Recipe

Delicious cheesy corn bread with a little kick.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cool down 10 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Tex Mex
Servings 8 servings
Calories 381 kcal

Equipment

  • 1 10 inch cast iron skillet

Ingredients
  

  • 1 ¼ cups cornmeal coarsely ground
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 eggs lightly beaten
  • ½ cup whole milk
  • 1 cup buttermilk
  • 8 tablespoons unsalted butter melted
  • 6 ounces cheddar cheese grated
  • ¾ cup corn fresh or frozen, chopped
  • 1 jalapeño pepper stemmed, seeded and diced

Instructions
 

  • Preheat oven to 400℉ and place cast iron skillet inside to heat. This step hels form a nice crust on the bottom of the cornbread.
  • In a large bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda.
  • In a separate bowl, whisk together the milk, buttermilk and the eggs. Then whisk in the melted butter.
  • Add the egg mixture to the flour mixture and stir to combine. Add the corn kernels, jalapeños and 1 cup of the cheese. Stir.
  • Carefully remove the hot skillet from the oven. Reduce oven temperature to 375℉. Coat the bottom and sides of the hot skillet with cooking spray.
  • Pour the batter and sprinkle with the remaining cheese. Place the skillet and place the skillet in the center of the oven. Bake until center is firm and a cake tester or toothpick comes out clean, about 20-22 minutes.
  • Allow to cool for 10 minutes and serve.

Nutrition

Serving: 1cupCalories: 381kcalCarbohydrates: 33gProtein: 12gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 97mgSodium: 607mgPotassium: 232mgFiber: 3gSugar: 4gVitamin A: 741IUVitamin C: 3mgCalcium: 276mgIron: 2mg
Keyword cornbread
Tried this recipe?Let us know how it was!