Jalapeno Cheddar Cast Iron Corn Bread
Jalapeno cheddar cornbread is the best cast iron skillet cornbread recipe ever! Spicy peppers and gooey cheese take this side dish to the next level and make it the perfect pairing for chili.
Servings: 8
Ingredients
- 2 tsp canola oil
- 1 cup flour
- 1 cup yellow corn meal
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup butter melted
- 2 large eggs
- 1 1/2 cups shredded sharp cheddar cheese divided
- 1/2 cup creamed corn
- 1 large jalapeno seeded & diced, plus slices for garnish- of desired
Instructions
- Add the oil to a 10" cast iron skillet, swilling it around to coat as evenly as possible.
- Place the skillet in a cold oven, and set it to preheat to 400°.
- To a large mixing bowl, add the dry ingredients: flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk them together to evenly combine.
- To the flour mixture, add the buttermilk, melted butter, and eggs. Whisk them in until the mixture's evenly combined.
- To the mixing bowl, add a cup of cheese, corn, and the jalapeno. Use a spatula to evenly incorporate.
- Using something like an oven safe potholder, remove the hot skillet from the preheated oven. Swill the oil around in the skillet once again.
- Pour the cornbread batter into the preheated skillet, scraping out of the bowl with a spatula as needed.
- Sprinkle the remaining cheese evenly out over top, and add a few jalapeno slices to the top (if desired), for garnish.
- Bake the cornbread from 20-25 minutes, or until a skewer inserted in the center comes out clean and the cheese has formed a golden brown crust on top.
- Carefully remove the cornbread skillet from the oven, and let it rest for 10 full minutes.
- Run a butter knife gently around the edges of the cornbread to release it from the pan. Then slice, and serve.
Notes
recipe adapted from Garnish & Glaze