Best Skillet Cornbread With Jalapenos Recipes

SKILLET CHEDDAR JALAPEñO CORNBREAD

Steps:

• Preheat the oven to 425 degrees F. Place a 10-inch cast iron skillet in the oven to pre heat.
• In a medium bowl, mix the 1 cup corn meal, flour, baking powder and salt. In a small bowl whisk the milk, butter and egg together. Add to the flour mixture and stir just until blended. Stir in the creamed corn, green onions, jalapeño and cheddar cheese.
• Remove the hot skillet from the oven (use hot pads!) and add 1-2 tablespoons bacon drippings to the pan to melt. Sprinkle with 1-2 tablespoons corn meal or just until the bottom of the pan is covered. Place back in the oven (use hot pads!) and bake just until the cornmeal begins to brown, about 3-4 minutes.
• Add the batter to the skillet and bake for 25-30 minutes or until the top is lightly browned and the edges are pulling away from the side of the skillet. Serve warm or at room temperature.

SKILLET CORNBREAD WITH JALAPENOS

Steps:

• Preheat oven to 425 degrees. Put butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3 to 5 minutes.
• Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk.
• Carefully remove hot skillet from oven; immediately pour butter into the buttermilk mixture, and whisk to combine. Using a pastry brush, coat bottom and sides of pan with remaining butter.
• Stir cornmeal mixture into buttermilk mixture until just moistened. Stir in jalapeno. Scrape batter into hot skillet; bake until golden, about 25 minutes. Let cool at least 10 minutes before slicing and serving.

JALAPENO-BACON SKILLET CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside.
• Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
• Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.
• Whisk the eggs, buttermilk, melted butter, honey and jalapenos in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix).
• Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there's not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving.