Cast Iron Skillet Cheddar Jalapeno Cornbread

Sweet and savory cornbread filled with whole corn kernels, diced jalapeno, and cheddar cheese. This cast iron skillet cheddar jalapeno cornbread is absolutely delicious.

The countdown to Thanksgiving has begun!

Normally, I would share my weekly finds during the weekend, but with Thanksgiving just around the corner, I had to make a little room for a couple more recipes that would help inspire you. You know, in case you need a little inspiration.

My Thanksgiving dinner tends to be a mix of all of our favorite foods. Some of our usual includes classic Thanksgiving dishes like mashed potatoes, pumpkin pie, garlic bread, mac and cheese, the turkey, chicken pot pie, cornbread. But we also add some of our favorite Asian dishes, like Asian chicken salad, hot and sour soup, or chow mien. But whatever it is that we make, it will definitely last for at least the week.

Somehow, the leftovers are sometimes even better than the actual Thanksgiving dinner. Maybe it’s because there’s so many ways you can change it up. Or maybe it’s because you’ve tried everything and now you can just dig into your favorite dish. The day after Thanksgiving means I can have mashed potatoes and mac and cheese for breakfast. The best!

Cornbread is a staple for Thanksgiving dinner. At least, for us it is. But not just any cornbread. Cornbread that’s filled with corn kernels, diced jalapenos, and shredded cheddar cheese. It’s both sweet and savory. Plus, the top and edges have a slight crunch.

I’m pretty sure I can eat these all year round and not get tired of it. So delicious and so flavorful.

My sisters like the idea of extra jalapenos in their cornbread, but as much as I love spicy, I just want a hint of it in my cornbread so that it doesn’t overpower the taste of the sweet corn and honey.

And paired with honey butter? <3

While I made this cheddar jalapeno cornbread in a cast iron skillet, you can definitely just use an oven safe skillet, about 10 inches in diameter. But if you want to buy something new for the kitchen, consider a cast iron skillet. I’m completely new to the cast iron skillet, but it’s now a favorite, and it’s cheap too.

What are your favorite Thanksgiving dishes?

Preheat the oven to 425F.

While the oven is preheating, melt butter in a 10 inch cast iron, or oven safe, skillet. Make sure that the melted butter coats all surfaces of the skillet. Then pour the melted butter into a medium or large sized bowl.

Add honey, brown sugar, egg, and buttermilk into the bowl. Whisk until all the ingredients are well incorporated. Set aside for now.

In a different large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt together until incorporated. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the corn kernels, diced jalapenos, and shredded cheddar cheese, being careful not to overmix.

Pour the batter into the hot skillet. If the skillet isn’t hot, heat the skillet on the stove for a couple minutes.

Bake the cornbread for about 20-25 minutes until the top is browned and the center is cooked. Insert a toothpick into the center of the cornbread. If the toothpick comes out clean, the cornbread is done.

Allow the cornbread to cool for a few minutes before cutting it into slices.

Store leftovers in an airtight container in the fridge, or to keep for longer, store them in a freezer safe container in the freezer.

To reheat the cornbread, bake the cornbread at 350F for about 10-15 minutes until the cornbread is warmed through and the top is crusty and caramelized.

Serve the cast iron cheddar jalapeno cornbread warm with honey butter.

Cast Iron Skillet Cheddar Jalapeno Cornbread

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Sweet and savory cornbread filled with whole corn kernels, diced jalapeno, and cheddar cheese. This cast iron skillet cheddar jalapeno cornbread is absolutely delicious.

Author: Andrea Giang

Recipe type: Appetizer

Serves: 8-10 slices

Ingredients

• ½ cup unsalted butter
• ⅓ cup brown sugar
• 2 tablespoons granulated sugar
• 1 large egg, beaten
• 1 cup buttermilk
• 1 cup cornmeal
• 1 cup all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• 1 cup corn kernels
• ½ cup shredded cheddar cheese
• 1 diced jalapeno
• Honey butter for spreading (optional)

Directions:

1. Preheat the oven to 425F.
2. While the oven is preheating, melt butter in a 10 inch cast iron, or oven safe, skillet. Make sure that the melted butter coats all surfaces of the skillet. Then pour the melted butter into a medium or large sized bowl.
3. Add honey, brown sugar, egg, and buttermilk into the bowl. Whisk until all the ingredients are well incorporated. Set aside for now.
4. In a different large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt together until incorporated. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the corn kernels, diced jalapenos, and shredded cheddar cheese, being careful not to overmix.
5. Pour the batter into the hot skillet. If the skillet isn’t hot, heat the skillet on the stove for a couple minutes.
6. Bake the cornbread for about 20-25 minutes until the top is browned and the center is cooked. Insert a toothpick into the center of the cornbread. If the toothpick comes out clean, the cornbread is done.
7. Allow the cornbread to cool for a few minutes before cutting it into slices.
8. Store leftovers in an airtight container in the fridge, or to keep for longer, store them in a freezer safe container in the freezer.
9. To reheat the cornbread, bake the cornbread at 350F for about 10-15 minutes until the cornbread is warmed through and the top is crusty and caramelized.
10. Serve the cast iron cheddar jalapeno cornbread warm with honey butter.

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