Peppy Skillet Cornbread
Get ready to spice up your bread basket with this irresistible Peppy Skillet Cornbread! Perfectly golden and baked to perfection in a cast-iron skillet, this recipe combines a tender crumb with a burst of bold flavors. Featuring sharp cheddar cheese, tangy buttermilk, and a kick of pickled jalapeños, every bite delivers a delightful blend of comfort and zing. The skillet is preheated for a crispy edge, while the combination of cornmeal and all-purpose flour keeps it light and fluffy on the inside. Ideal as a side for chili night or served with a drizzle of honey for a sweet-and-savory twist, this quick-prep cornbread is sure to be the star of the table. Give your classic cornbread a flavorful upgrade with this easy-to-make, crowd-pleasing favorite!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 3 tablespoons pickled jalapeños, chopped
- 0.5 cup sharp cheddar cheese, shredded
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside the oven as it preheats.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together the buttermilk and eggs until well combined.
Remove the hot skillet from the oven (using oven mitts!) and add the butter. Swirl the butter around to coat the entire skillet, then pour the excess melted butter into the buttermilk mixture and whisk quickly to combine.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the chopped jalapeños and shredded cheddar cheese until evenly distributed.
Pour the batter into the hot, butter-coated skillet and spread it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet cornbread from the oven and let it cool for about 5 minutes before slicing and serving.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 113 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
