Jalapeño Skillet Cornbread Recipe
This Skillet Jalapeño Cornbread Recipe is a small-batch, homemade cornbread baked in a hot cast iron skillet for crispy edges and a moist, tender center. Mild jalapeños add a little kick while honey and sweet corn bring balanced flavor. Ready in about 30 minutes, it’s the perfect side dish for chili, soup, or cozy weeknight meals.
Equipment
- 8-inch cast iron skillet
Ingredients
Dry Ingredients
- ½ cup yellow cornmeal fine or medium grind
- ⅓ cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ⅜ tsp kosher salt
Wet Ingredients
- 3 tbsp unsalted butter plus extra for pan
- 2 tbsp honey
- ½ cup buttermilk
- 1 large egg
Mix-ins
- ¼ cup corn kernels fresh, frozen and thawed, or canned and drained
- 2 tbsp canned jalapeños drained and finely chopped
Instructions
- Preheat: Preheat the oven to 400°F and place an 8-inch cast iron skillet in the oven while it heats.
- Prepare Wet Ingredients: Melt the butter in a small saucepan over medium heat until it foams and smells lightly nutty, about 2–3 minutes. Remove from heat. In a medium bowl, whisk together the melted butter, honey, and buttermilk until smooth. When the mixture is warm but not hot, whisk in the egg.
- Mix Dry Ingredients: In a separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in Mix Ins: Fold in the corn kernels and chopped jalapeños.
- Prepare Cast Iron Skillet: Carefully remove the hot skillet from the oven and add 1 teaspoon butter, swirling to coat the bottom.
- Bake: Pour the batter into the hot skillet and spread it evenly. Bake for 5 minutes before turning oven temperature down to 375. Cook for another 12-15 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cornbread cool in the skillet for 5–10 minutes, then slice and serve warm with extra honey or butter if desired.