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Prep Time15 minutes
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Cook Time20-25 minutes
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Serv SizeYield: one 8-inch skillet
Sweet cornbread with jalapenos, shredded cheddar cheese, and whole kernel sweet corn that is quick and easy to make and perfect alongside chili, soups, stews, or by itself with a little butter and honey.
Ingredients
Directions
Skillet Jalapeño Cheddar Cornbread (Mexican‑Style) is sweet, bold, and full of character, with sharp cheddar and jalapeños adding just the right tang and earthy kick. The sweet corn lends sweetness and texture and baking it in a cast‑iron skillet gives you that perfect contrast of a tender center and crisp, golden edges. It’s perfect alongside your favorite chilis and stews or slathered with butter and honey for something a little indulgent.
Preheat your oven to 400°F and grease an 8‑inch cast‑iron skillet or baking dish. In a large bowl, whisk together 1 cup cornmeal, 1 cup all‑purpose flour, 1/3 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until everything is evenly combined.
Stir in 1 cup of drained whole kernel sweet corn and 2 seeded, finely diced jalapeños, mixing until evenly distributed throughout the dry ingredients.
Stir in 1 cup of shredded sharp cheddar cheese and stir until combined.
In a separate bowl, whisk together 2 large eggs, 1 cup of buttermilk, and 6 tablespoons of melted butter.
Pour the wet and dry ingredients together and stir just until combined.
Pour the batter into the greased cast-iron skillet or glass baking dish. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Allow the corn bread to cool for 10-15 minutes before serving.
Slice and serve with butter and honey.
Enjoy!
We have a wide variety of chilis, stews, and soups that are the perfect fit alongside a batch of cornbread. These are a few of our favorites:
Conclusion
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