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Cook: Jalapeño Cheddar Skillet Cornbread

Are your days messed up?  My days are so messed up.  Every single day has felt like the beginning of the week because on the beginning of the week I was pretending it was still the weekend.  If I don’t miss or forget something this week it will be a miracle.  

Speaking of non-existent beginnings of weeks throwing off the rest of your week, how was your three day weekend?  Mine was fantastic, and I think, in my brain at least, is still going on.  We celebrated the holiday with a barbecue feast of pulled pork, which I still hold to be the best recipe ever.  I can say this without bragging because it’s not my recipe, it’s my moms!  Just make it.  Please.

We also had coleslaw and homemade jalapeno cheddar cornbread, the latter of which I am here to tell you about so you too can have cornbread all summer long.

Let cool and serve with butter and barbecue!  A match made in heaven if you ask me.

This cornbread is more bread-y than cake-y, which for the purposes of barbecue, I liked.  It’s crispy on the edges and soft in the middle and cheesy throughout.  My favorite.

You could add lots of delicious things to this cornbread; I think caramelized onions and dried cranberries would be divine.  Cornbread is as basic as it gets, and that’s baking I can get on board with.  It’s delicious, wholesome, and endlessly customizable.  And you get to use your cast iron skillet, which you all should know, makes me feel like a pioneer in the best sense.

Make this cornbread your summer go-to, and if your days get mixed up in all the Summer fun, don’t sweat it.  It happens to the best of us.

Here’s the recipe!

Jalapeno Cheddar Skillet Cornbread (Cornbread base adapted from Smitten Kitchen)


  • 1 tablespoon butter, for greasing the skillet
  • 1 cup yellow cornmeal
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 large egg
  • 1 1/2 cups buttermilk (I used reduced fat, but you could use whole–I won’t tell)
  • 2 tablespoons butter, melted
  • 1 cup shredded cheddar cheese, divided
  • 3 jalapenos, diced (remove the seeds and ribs for less heat)
  1. Preheat oven to 450 degrees.  Take one tablespoon of butter and grease the entire inside of your cast iron skillet.  Leave any remaining butter in the bottom of the pan.  Place the skillet in the oven to preheat as the oven does.
  2. In a large bowl combine cornmeal, flour, baking powder, baking soda, salt, and sugar.  Whisk thoroughly.
  3. In a medium bowl, whisk the egg until frothy.  Add buttermilk and whisk to combine.  Add wet ingredients to the dry ingredients and mix until just combined, then add the melted butter and mix again.   Add about 3/4 cup of the shredded cheddar cheese and about two of the diced jalapenos and mix to combine.
  4. Carefully remove skillet from the oven.  Pour batter into the skillet–it should sizzle a little.  Top the cornbread with the remaining 1/4 cup of cheese and diced jalapeno.  Bake for 15 minutes, until the top is golden brown and the edges have pulled away from the skillet a bit.
  5. Remove from the oven and let cool slightly.  Serve in wedges, with butter.

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