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Jalapeno skillet cornbread generously studded with jalapenos. Soft, moist with a kick of spice, it's the perfect pair for hearty bowls of chili or stew!
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5 from 1 vote

Jalapeno Skillet Cornbread

Jalapeno skillet cornbread generously studded with jalapenos. Soft, moist with a kick of spice, it's the perfect pair for hearty bowls of chili or stew!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Baked Goods
Cuisine: American
Servings: 8 Servings
Calories: 155kcal
Author: Lalaine Manalo

Ingredients

  • 1-1/4 cups flour
  • 1-1/2 cups cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2-1/4 cup buttermilk
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tablespoon pickled jalapenos, drained and chopped
  • 2 jalapenos, stemmed and sliced thinly

Instructions

  • In a bowl, combine flour, cornmeal, sugar, baking powder, salt and baking soda.
  • In another bowl, combine buttermilk, eggs, butter, and pickled jalapenos. Whisk to blend.
  • Add wet mixture to flour mixture and stir until just combined.
  • Butter bottom and sides of a cast iron skillet and dust with cornmeal. Pour batter into skillet.  
  • Arrange sliced fresh jalapenos on top and bake in a 450 F oven for about 25 to 30 minutes or until golden brown and toothpick inserted in the middle comes out clean.
  •  Allow to slightly cool and cut into wedges to serve.

Nutrition

Calories: 155kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 439mg | Potassium: 227mg | Fiber: 1g | Sugar: 7g | Vitamin A: 350IU | Vitamin C: 4.1mg | Calcium: 90mg | Iron: 0.9mg