Cast Iron Skillet Jalapeño Cornbread Recipe with Spicy Kick and Crispy Crust

Why You’ll Love This Jalapeno Skillet Cornbread

Jalapeno Skillet Cornbread brings a spicy twist to a classic favorite, making it a go-to choice for anyone wanting a simple yet flavorful side dish. This recipe stands out because it’s easy to whip up with ingredients you likely have on hand, and it takes just about 1 hour and 15 minutes from start to finish, including prep, cooking, and cooling time. Whether you’re a busy parent or a baking enthusiast, the blend of heat from fresh jalapenos and the comforting sweetness of corn makes every bite memorable.

One of the best parts is its health benefits fresh jalapenos add vitamins, fiber, and antioxidants, while ingredients like cornmeal contribute to a nutritious meal. This dish is versatile, adapting to various dietary needs such as vegan or gluten-free options, without losing its delicious appeal. You’ll appreciate how it pairs perfectly with meals like chili or barbecues, adding a crispy crust and moist interior that keeps everyone coming back for more.

Beyond the taste, this Jalapeno Skillet Cornbread offers a fun way to explore new flavors in your kitchen. Imagine pulling it straight from the oven, with its golden top sprinkled with cheese, ready to share at family dinners. For more on how fresh ingredients can enhance your cooking, check out the health benefits of jalapenos on our site. It’s not just food; it’s a warm, inviting experience that fits into any lifestyle.

Essential Ingredients for Jalapeno Skillet Cornbread

Gathering the right ingredients is key to making the perfect Jalapeno Skillet Cornbread, and this list covers everything you need for a successful bake. Each item plays a role in creating that ideal mix of spicy and sweet flavors. Below is a structured list of all the ingredients, ensuring you have the precise measurements for easy preparation.

• 3/4 to 1 cup diced jalapeño peppers, seeds removed
• 1 1/4 cups all-purpose flour
• 1 cup fine cornmeal
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt (or 1 teaspoon fine salt, adjust if using salted butter)
• 4 large eggs
• 1 cup cooked and cooled corn kernels (fresh or frozen)
• About 1/2 cup heavy whipping cream, half and half, whole milk, or buttermilk (enough to make liquid plus corn total 1 1/2 cups)
• 1 cup grated cheddar cheese, plus extra for topping
• 3/4 cup butter, at room temperature (salted or unsalted)
• 1/3 to 2/3 cup granulated sugar, adjustable to taste

This list includes options for adjustments, like choosing your preferred liquid for moisture or varying the sugar for sweetness. For insights into how cornmeal boosts nutrition, visit this helpful resource. Remember, using fresh or frozen corn adds a nice texture, and you can tweak jalapeno amounts for the perfect spice level.

How to Prepare the Perfect Jalapeno Skillet Cornbread: Step-by-Step Guide

Getting started with Jalapeno Skillet Cornbread is straightforward and fun, even if you’re new to baking. Begin by preheating your oven to 400°F with the rack in the center, and lightly grease a 10-inch cast iron skillet for that crispy edge everyone loves. Place the diced jalapenos in the skillet and bake them for 5 minutes to soften them up, then transfer them to a bowl to cool while you prepare the rest.

Next, in a small bowl, whisk together 1 1/4 cups all-purpose flour, 1 cup fine cornmeal, 1 tablespoon baking powder, and 1 1/2 teaspoons kosher salt. In a measuring cup, combine 1 cup cooked and cooled corn kernels with about 1/2 cup of your choice of heavy whipping cream, half and half, whole milk, or buttermilk until the total liquid plus corn equals 1 1/2 cups. In another medium bowl, lightly beat 4 large eggs, then add the corn mixture and 1 cup grated cheddar cheese, stirring everything together.

In a large bowl or mixer, cream 3/4 cup butter at room temperature with 1/3 to 2/3 cup granulated sugar until well combined. Add the egg mixture to this and mix just until blended, then stir in the cooled jalapenos. Gently fold in the flour mixture until just incorporated to keep the batter light. Remove the preheated skillet from the oven, give it a light spray with nonstick spray, pour in the batter, and top with extra cheddar cheese. Bake for 25-28 minutes until it’s golden and springs back when touched, then cool for at least 30 minutes before serving. For more baking tips, check out our beginner’s guide to baking on the site.

Step-by-Step Breakdown

1. Preheat oven and prepare jalapenos as described.
2. Whisk dry ingredients in one bowl.
3. Mix wet ingredients and cheese in another.
4. Cream butter and sugar, then combine with wet mixture.
5. Fold in jalapenos and dry ingredients.
6. Bake in the skillet and cool before slicing.

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Dietary Substitutions to Customize Your Jalapeno Skillet Cornbread

Making Jalapeno Skillet Cornbread work for your needs is simple with a few smart swaps. For instance, if you’re aiming for a vegan version, replace eggs with flax or chia eggs and use plant-based milk like almond or soy to keep things creamy. These changes ensure the cornbread stays moist and flavorful while fitting dietary preferences.

You can also swap all-purpose flour with a gluten-free blend for those who need to avoid gluten, which helps maintain the structure without altering the taste much. For a lighter option, try using low-fat milk or reducing butter with oil alternatives. Vegetable and seasoning tweaks, like swapping jalapenos for milder peppers or adding herbs, let you play with flavors to suit your meal.

Incorporating smoked paprika or cumin can add a new layer, and serving with salsa brings extra zest. These adaptations make the recipe versatile for everyone, from busy professionals to seniors looking for easy meals. Remember, testing small batches can help perfect your version.

Mastering Jalapeno Skillet Cornbread: Advanced Tips and Variations

Taking your Jalapeno Skillet Cornbread to the next level involves some handy techniques and creative ideas. Preheat your cast-iron skillet until it’s very hot before adding the batter this gives you that irresistible crispy crust. Always use room-temperature ingredients for even mixing and a better rise, which helps the cornbread come out fluffy and light.

Experiment with flavors by mixing in shredded cheese, diced corn kernels, or even roasted green chilies for a smoky twist. Presentation matters too; try garnishing with fresh cilantro or scallions and pairing it with honey butter for a crowd-pleasing touch. If you’re planning ahead, prepare the batter the night before and refrigerate it, or bake and freeze slices for quick meals later.

This approach not only saves time but also lets you enjoy fresh-baked goodness anytime. Whether you’re a food enthusiast or a traveler wanting portable snacks, these tips make the recipe even more adaptable. With gentle mixing to avoid toughness, you’ll master this dish in no time.

How to Store Jalapeno Skillet Cornbread: Best Practices

Proper storage keeps your Jalapeno Skillet Cornbread tasting fresh and delicious. Once cooled, place it in an airtight container and refrigerate for up to 4 days to lock in moisture. For longer keeping, wrap it tightly in plastic wrap and then aluminum foil before freezing it for up to 3 months.

When you’re ready to enjoy it again, thaw frozen slices overnight in the fridge and reheat in a 350°F oven for 10-15 minutes to restore that warm, crispy texture. For meal prep, divide into individual portions before freezing so you can grab a piece easily for snacks or sides. These methods ensure your cornbread remains flavorful and convenient for busy days.

FAQs: Frequently Asked Questions About Jalapeno Skillet Cornbread

Jalapeno Skillet Cornbread

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🌶️ Experience the perfect balance of spicy jalapeños and cheesy goodness in this cast iron skillet cornbread with an irresistibly crispy crust
🔥 Elevate your meals with this moist, flavorful cornbread that delivers a satisfying kick and golden-brown edges every time

• Total Time: 1 hour 15 minutes
• Yield: 12 servings

Ingredients

– 3/4 to 1 cup diced jalapeño peppers, seeds removed

– 1 1/4 cups all-purpose flour

– 1 cup fine cornmeal

– 1 tablespoon baking powder

– 1 1/2 teaspoons kosher salt (or 1 teaspoon fine salt, adjust if using salted butter)

– 4 large eggs

– 1 cup cooked and cooled corn kernels (fresh or frozen)

– About 1/2 cup heavy whipping cream, half and half, whole milk, or buttermilk (enough to make liquid plus corn total 1 1/2 cups)

– 1 cup grated cheddar cheese, plus extra for topping

– 3/4 cup butter, at room temperature (salted or unsalted)

– 1/3 to 2/3 cup granulated sugar, adjustable to taste

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Instructions

1-Getting started with Jalapeno Skillet Cornbread is straightforward and fun, even if you’re new to baking. Begin by preheating your oven to 400°F with the rack in the center, and lightly grease a 10-inch cast iron skillet for that crispy edge everyone loves. Place the diced jalapenos in the skillet and bake them for 5 minutes to soften them up, then transfer them to a bowl to cool while you prepare the rest.

2-Next, in a small bowl, whisk together 1 1/4 cups all-purpose flour, 1 cup fine cornmeal, 1 tablespoon baking powder, and 1 1/2 teaspoons kosher salt. In a measuring cup, combine 1 cup cooked and cooled corn kernels with about 1/2 cup of your choice of heavy whipping cream, half and half, whole milk, or buttermilk until the total liquid plus corn equals 1 1/2 cups. In another medium bowl, lightly beat 4 large eggs, then add the corn mixture and 1 cup grated cheddar cheese, stirring everything together.

3-In a large bowl or mixer, cream 3/4 cup butter at room temperature with 1/3 to 2/3 cup granulated sugar until well combined. Add the egg mixture to this and mix just until blended, then stir in the cooled jalapenos. Gently fold in the flour mixture until just incorporated to keep the batter light. Remove the preheated skillet from the oven, give it a light spray with nonstick spray, pour in the batter, and top with extra cheddar cheese. Bake for 25-28 minutes until it’s golden and springs back when touched, then cool for at least 30 minutes before serving. For more baking tips, check out our beginner’s guide to baking on the site.

4-Preheat oven and prepare jalapenos as described.

5-Whisk dry ingredients in one bowl.

6-Mix wet ingredients and cheese in another.

7-Cream butter and sugar, then combine with wet mixture.

8-Fold in jalapenos and dry ingredients.

9-Bake in the skillet and cool before slicing.

Last Step:

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Notes

🔥 Preheating the cast iron skillet creates that signature crispy crust that makes this cornbread irresistible
🌶️ Adjust jalapeño amount to your spice preference – remove all seeds for mild or leave some seeds for extra heat
🧀 Heavy cream yields the moistest results, but buttermilk adds a nice tangy flavor to complement the jalapeños

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Cooling Time: 30 minutes
• Cook Time: 28 minutes
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 304
• Sugar: 7g
• Sodium: 487mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 1g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 103mg