Skillet Jalapeño Cornbread with Cheddar is a classic Texas cornbread recipe. I especially love this bread recipe when I need something quick and hearty. Actually, when lunch is disappointing, skillet cornbread is like mealtime 911.
Crispy and savory
I always have the ingredients for Skillet Jalapeño Cornbread with Cheddar in the fridge and pantry. Could you use fresh jalapeños for this skillet cornbread? Of course you can, but canned pickled jalapeños are so convenient. I usually buy sliced jalapeños and then rough chop them for this recipe. Maybe it’s me, but I think the minced jalapeños are rather dull and flavorless.
My trusty cast iron skillet is the only pan I ever use for making Skillet Jalapeño Cornbread with Cheddar. Other skillets can have plastic parts that melt but an old-fashioned cast iron skillet will do the best job of getting those crispy edges that you crave.
A little cornbread stuffing recipe
Any leftover cornbread can be made into a stuffing for chicken, turkey or pork. I made some the other day with a half pan of leftover cornbread (we ate the other half right when it came out of the oven!) I broke up the 3-day old cornbread into small bite sized pieces (more stale = more better) and toasted it under the broiler in my oven until it was golden brown with dark brown points. In a separate skillet on the stove I melted 2oz (68g) of butter and added 1 lb. (500g) of sliced mushrooms and 4oz (125g) of chopped green onions. After the onions and mushrooms are sautéed, add the toasted cornbread, some salt and pepper and combine well. Allow the mixture to cool and then stir in a beaten egg. Add the stuffing to your pork roast or roast chicken and it is simply delicious!
Skillet Jalapeño Cornbread with Cheddar is a great recipe to have on hand when the weather is chilly and you want something to pair with that tomato soup or chili con carne.Print
Skillet Jalapeño Cornbread with Cheddar is cheesy, spicy & good
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 14 minute
- Yield: 12 servings 1x
1 cup yellow cornmeal (125g)
1 cup all-purpose flour (140g)
1 tbsp. sugar (12.5g)
1 tbsp. baking powder (12g)
½ tsp. salt (2g)
1 1/2 cups buttermilk (360ml)
1 egg, beaten
½ cup fresh or pickled jalapeños, chopped (85g)
½ cup grated Parmesan cheese (50g)
1 cup grated cheddar, divided in half (115g)
¼–1/3 cup of bacon drippings, pork lard or vegetable oil (60-80ml)
Preheat your oven to 425°F (218°C.)
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Stir in the buttermilk and beaten egg, combining well. Add the jalapeños, Parmesan cheese and ½ cup of the cheddar cheese. Stir the batter to combine well and set aside.
Using a 9” (22cm) cast iron skillet, heat the bacon drippings, pork lard or vegetable shortening to 325°F – 350°F (162°C – 176°C). Pour in the cornbread batter. Place the skillet in the oven and bake for 25 minutes.
Remove the pan from the oven and top the cornbread with the remaining grated cheddar cheese. Return the pan to the oven and bake for another 10 minutes or until the cheese is melted and the cornbread is golden brown.
Option: Scatter sliced jalapeños over the uncooked cornbread before baking, instead of folding them in the batter.