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.