Spicy Skillet Cornbread
Turn up the heat with this *Spicy Skillet Cornbread*, a bold twist on a comforting classic! This recipe combines golden yellow cornmeal, sharp cheddar cheese, and the fiery kick of fresh diced jalapeño for a perfectly balanced blend of flavors. Baked to golden perfection in a preheated cast-iron skillet, the cornbread develops a delectably crispy crust while remaining moist and tender inside. A hint of chili powder and a drizzle of honey add a subtle sweet-and-spicy contrast that keeps every bite irresistible. Ready in just 40 minutes, it’s the ultimate side dish for chili, barbecue, or any hearty meal. Whether served warm with butter or topped with a drizzle of honey, this spicy cornbread will leave your taste buds dancing!
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Recipe Information
Ingredients
- 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 teaspoon chili powder
- 1 medium jalapeño, diced
- 1 cup sharp cheddar cheese, shredded
- 1 cup whole milk
- 4 tablespoons unsalted butter, melted
- 2 pieces large eggs
- 1 tablespoon vegetable oil
- 2 tablespoons honey
Instructions
Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven while it preheats to get it very hot.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and chili powder.
In a medium bowl, mix the milk, eggs, melted butter, and honey until combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Fold in the diced jalapeño and shredded cheddar cheese into the batter.
Carefully remove the hot skillet from the oven using oven mitts, and add 1 tablespoon of vegetable oil, swirling to coat the bottom and sides.
Immediately pour the batter into the skillet, spreading it evenly with a spatula. The batter should sizzle as it hits the hot skillet.
Bake the cornbread 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 from the oven and allow the cornbread to cool for 5-10 minutes before slicing and serving.
Serve warm with a drizzle of honey, butter, or your favorite topping.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 4173 mg | 181% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 72.9 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1191 mg | 92% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1030 mg | 22% | |
*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.
