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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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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!
Course Baked Goods
Cuisine American
Keyword easy cornbread recipe, jalapeno cornbread, Jalepeno skillet cornbread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 155kcal
Author Lalaine

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