Jalapeño and Cheddar Skillet Cornbread

Jalapeño and Cheddar Skillet Cornbread

  • Prep: 15 min
  • Cook Time: 35 min
  • Total: 50 min
  • Serving: Three 6-1/2-inch pans of bread

Give your cornbread a jolt of spicy flavor with the addition of diced jalapeno peppers.


  • 1-3/4 cups medium grind yellow cornmeal
  • 1-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 3 eggs, beaten
  • 1-3/4 cups buttermilk
  • 1 can (15-ounce) creamed corn
  • 1/2 cup jalapeños
  • 1/2 cup shredded Cheddar cheese
  • 6 tablespoons melted butter
  • Butter, for coating cast-iron skillet


  1. Preheat the oven to 375 degrees, and butter three 6-1/2-inch skillets or bread pans.
  2. Place the cornmeal, flour, sugar, baking powder, and salt into a large bowl and mix to combine with a whisk.
  3. Place the eggs with the buttermilk into a medium bowl, and mix with a whisk to combine.
  4. Pour the wet mixture into the dry mixture and stir to blend, and then fold in the creamed corn, jalapenos, cheese and melted butter.
  5. Place the prepared pans into the oven and heat for 4 minutes, then pour the batter into the pans and cook for 30 minutes, or until a toothpick inserted into the middle of the bread tests clean.


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