Cast Iron Skillet Cheddar Jalapeno Cornbread
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Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 slices
 
Sweet and savory cornbread filled with whole corn kernels, diced jalapeno, and cheddar cheese. This cast iron skillet cheddar jalapeno cornbread is absolutely delicious.
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/11/20/cast-iron-skillet-cheddar-jalapeno-cornbread/