Skillet Cornbread Recipe
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.
Servings: 12 slices
Calories: 233kcal
Ingredients
- 1 cup whole milk
- 4 tablespoons melted butter
- 2 large eggs
- 14.5 ounces creamed corn one can
- 1 cup cornmeal stone ground is best
- 1 cup all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
- 1 cup chopped jalapeno peppers I use 4-5 jalapenos
- 1 cup shredded cheddar cheese
- 1 cup corn kernels or 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.
Nutrition
Calories: 233kcal | Carbohydrates: 31g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 521mg | Potassium: 251mg | Fiber: 2g | Sugar: 6g | Vitamin A: 396IU | Vitamin C: 11mg | Calcium: 128mg | Iron: 1mg