Cheddar Jalapeno Cornbread
Cheddar Jalapeno Cornbread cooked in a cast iron skillet is fluffy, tender, spicy, and golden brown. It comes together fast and is perfect as a side dish to soups and veggies. A savory cornbread with a slight kick in every bite.
Servings 8 servings
Ingredients
- 2 cups cornmeal self-rising
- 1½ cups buttermilk
- 1 egg beaten
- ¼ cup oil
- ½ cup creamed corn
- 1 jalapeno diced, seeds removed
- 1 cup cheddar cheese
Instructions
- Preheat the oven to 400 degrees.
- Grease the bottom and sides of a 10" cast iron skillet or oven-proof skillet. Place skillet in the oven to heat while the oven preheats.
- In a medium bowl, add all of the ingredients and stir well.
- Pour the batter into the heated skillet.
- Bake for 25 minutes or until golden brown. Remove from the oven and flip cornbread onto a plate. Cool for 5 minutes before serving.
Notes
The trick to getting a good crust on your cornbread is to have a super hot skillet. To begin, grease the bottom and sides of your skillet. Then, place your skillet into your oven as it preheats. This allows your skillet plenty of time to get hot.
Carefully remove the hot skillet from the oven and pour the batter into the skillet. If you hear a sizzle when your batter hits the inside of the skillet, it's hot and ready.