JALAPEñO AND CHEDDAR SKILLET CORNBREAD
Add a spicy kick to this cheesy cornbread with diced jalapeños. Paired with homemade Honey Butter, this cornbread makes a great gift.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, stir together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix eggs with buttermilk. Add the wet mixture to the dry and stir.
- Fold in creamed corn, jalapeños, and cheese, then stir in melted butter.
- Coat three 6 1/2-inch seasoned cast-iron skillets with butter and bake 3 to 5 minutes. Remove from oven and ladle batter into pans. Bake 30 minutes or until toothpick comes out clean.
JALAPENO CHEDDAR SKILLET CORNBREAD
Steps:
- Preheat oven to 350 degrees F and butter the inside of a large cast-iron or ovenproof skillet. Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl. In a separate large bowl, whisk together buttermilk, butter and eggs. Stir wet ingredients into your dry ingredients and mix until well combined. Add 1 cup cheese, scallions, corn and the diced jalapeno to the batter and stir to combine. Let rest 10 minutes. Pour batter into skillet and top with remaining cheese and sliced jalapeno. Bake until edges are a golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool 15 minutes before slicing and serving.
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