Best Jalapeno Cheddar Skillet Cornbread Recipes

Jalapeño and Cheddar Skillet Cornbread image

Provided by @MakeItYours

Number Of Ingredients 12

1.75 medium grind yellow cornmeal
1.25 all-purpose flour
1/3 sugar
1 baking powder
2 salt
3 eggs
1.75 buttermilk
1 creamed corn
1/2 jalapeños
1/2 shredded Cheddar cheese
6 melted butter
Butter, for coating cast-iron skillets

Steps:

Preheat oven to 375 degrees F.
In a large bowl, stir together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix eggs with buttermilk. Add the wet mixture to the dry and stir.
Fold in creamed corn, jalapeños, and cheese, then stir in melted butter.
Coat three 6 1/2-inch seasoned cast-iron skillets with butter and bake 3 to 5 minutes. Remove from oven and ladle batter into pans. Bake 30 minutes or until toothpick comes out clean.

JALAPENO CHEDDAR SKILLET CORNBREAD image

Categories Bread Corn

Yield 12 triangles

Number Of Ingredients 12

1 1/2 cups unbleached, all-purpose flour
1 1/2 cups finely stone-ground cornmeal
2 tbsp granulated sugar
1 tbsp baking powder
1 1/2 tsp salt
1 1/2 cups buttermilk
1 1/2 sticks unsalted butter, melted and cooled
3 large eggs
1 1/2 cups shredded sharp cheddar cheese
3 scallions, chopped
1/2 cup frozen corn, thawed
2 jalapenos, one seeded and finely diced, one seeded and sliced

Steps:

Preheat oven to 350 degrees F and butter the inside of a large cast-iron or ovenproof skillet. Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl. In a separate large bowl, whisk together buttermilk, butter and eggs. Stir wet ingredients into your dry ingredients and mix until well combined. Add 1 cup cheese, scallions, corn and the diced jalapeno to the batter and stir to combine. Let rest 10 minutes. Pour batter into skillet and top with remaining cheese and sliced jalapeno. Bake until edges are a golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool 15 minutes before slicing and serving.