This homemade skillet cornbread recipe has lots of sweet corn, spicy jalapeno peppers and cheddar cheese, baked right in the skillet. It's the perfect side dish.
1cupcorn kernelsor more, optional - use fresh, frozen or canned
Instructions
Heat the oven to 375 degrees.
Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt and pepper.
Add the wet ingredients into the dry ingredients and mix to form your batter.
Stir in the jalapeno peppers, cheddar cheese and extra corn kernels, if using.
Pour the batter into a lightly oiled 12-inch cast iron pan or skillet and bake for 20-25 minutes, or until it you can insert a toothpick into the center and it pulls out dry. It could take up to 35 minutes.
Allow to cool. Slice and serve.
Notes
You can easily add in more corn kernels, jalapeno peppers and cheese to your own preference.