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Skillet Cheddar Jalapeño Cornbread

Moist, golden buttermilk cornbread packed with sharp cheddar and fresh jalapeños, baked in a cast iron skillet with a honey butter glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups yellow cornmeal fine or medium grind
  • 1.5 cups all-purpose flour
  • 0.33 cup sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
Wet Ingredients
  • 1.5 cups buttermilk
  • 0.5 cup unsalted butter melted and cooled
  • 2 large eggs
Mix-Ins & Topping
  • 1.5 cups cheddar cheese shredded
  • 3 whole jalapeños 2 diced, 1 sliced for top
  • 0.5 cup corn kernels optional
  • 1 tbsp honey for glaze

Equipment

  • 10-inch Cast Iron Skillet
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to heat up.
  2. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk buttermilk, melted butter, and eggs.
  4. Pour wet ingredients into dry. Mix until just combined.
  5. Fold in shredded cheese, diced jalapeños, and corn kernels.
  6. Carefully remove hot skillet from oven. Add a tablespoon of butter to coat pan.
  7. Pour batter into skillet. Top with jalapeño slices.
  8. Bake for 20-25 minutes until golden brown.
  9. Brush warm cornbread with honey and melted butter glaze. Cool slightly before slicing.

Notes

For extra heat, leave the seeds in the jalapeños. For mild bread, remove seeds and ribs.