Description
A savory, moist, and crispy cornbread baked in a cast-iron skillet with sharp cheddar cheese and jalapeños. This easy weeknight meal comes together in under 30 minutes using simple pantry staples.
Ingredients
Scale
- 1 cup (120g) yellow cornmeal (fine or medium grind)
- 1/2 cup (60g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup (240ml) milk (whole milk or buttermilk)
- 1/4 cup (60ml) vegetable oil or melted butter
- 1 1/2 cups (150g) sharp cheddar cheese, shredded
- 2 medium jalapeños, diced (or 1/2 cup pickled jalapeños)
- 3 stalks green onions, chopped
Instructions
- Preheat oven to 400°F (200°C). If using cast iron, place the skillet in the oven to preheat.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In a separate bowl or measuring cup, whisk the eggs, milk, and oil (or melted butter) until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the shredded cheese and diced jalapeños.
- Pour the batter into the prepared hot skillet (or greased oven-safe skillet) and spread evenly.
- Bake for 15-20 minutes until the top is golden brown and a toothpick inserted into the center comes out clean or with moist crumbs.
- Let cool for 5 minutes before slicing and serving warm.
Notes
Do not overmix the batter to avoid a dense texture. Grate your own cheese for better melting. If using cast iron, preheating the skillet creates a crispy crust. For less heat, remove seeds from jalapeños. Can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice (wedge)
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 2
- Protein: 12
Keywords: cornbread, jalapeno, cast iron skillet, weeknight dinner, easy recipe, cheesy, savory, comfort food