Jalapeno Cornbread

Crunchy Skillet Cornbread

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Serves: 4 to 6 Cooking Time: 25 to 30 min


  • 2 cups fine ground cornmeal*
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 3/4 cup low fat, 2% or whole milk
  • 1/4 cup plus 1 1/2 tablespoons canola or light olive oil
  • 1/2 cup corn kernels
  • 3 tablespoons shredded cheddar cheese
  • 2 tablespoons diced pickled jalapeño peppers



Preheat the oven to 450 degrees F.


Mix the cornmeal, baking powder and salt in a large bowl. Add the egg, buttermilk, milk, and 1/4 cup oil and stir until well combined. Mix in the corn, cheese, and jalapeños.


Add the remaining 1 1/2 tablespoons oil to a 9-inch cast iron skillet. Rub the oil around to thoroughly coat the bottom and sides of the skillet.


Heat in the oven for 6 minutes. Remove from the oven and pour in the batter.


Bake until the crust is golden brown, 25 to 30 minutes. Cut into wedges and serve hot.


*For a fluffier cornbread, substitute 1/2 cup all-purpose flour or gluten-free all-purpose flour for the cornmeal. Recipe adapted from Modern Hospitality cookbook.

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