Skillet Jalapeno Cornbread

I like my cornbread spicy not sweet

My go to Skillet Jalapeno Cornbread is an adaptation from Foodiecrush.com’s recipe. I use to make cornbread from a box mix. It was sweet and conflicted with the spicy flavor of my chili. In the meantime I went on a search for a more compatible cornbread recipe. I enjoyed the original recipe but wanted more so here is my adaptation for one of the best cornbread recipes you will find. I want to remind you we like spicy things around here. The first thing to add was a full jalapeno with seeds along with a serrano pepper with seeds. You can always leave the seeds out but if that’s your desire your cornbread won’t be spicy.

Who knew cornbread was controversial

Unbeknownst to me there is a great cornbread divide. Some people like sweet cornbread while others prefer a non sweet cornbread. I think a lot of people have tried Jiffy cornbread mix. It is easy and quick but to me comes out sweet. I don’t want to start a big argument on cornbread, some times sweet fits the meal, other times non sweet fits the meal. All I know is I love me some cornbread and honestly prefer one that isn’t sweet and one that does have a little kick to it.

Preheat your skillet

First things first, If you remember nothing else I write here please remember this, you must preheat your cast iron skillet in the oven as it preheats. I repeat, preheat your cast iron skillet. Preheating your skillet and then greasing it with bacon grease or butter creates that wonderful crusty bottom on the jalapeno cornbread. As a side note, I find my twelve inch cast iron skillet to be the perfect size for this recipe of jalapeno cornbread.

Balance of flavors and textures makes this cornbread

The perfection of this cornbread is the balance of spice, cheese and corn. The creamed corn adds to the moisture of the skillet jalapeno cornbread. Most basic corn breads are truly simple, the add ins make it so much better than simple! Melt the butter and let it sit to room temperature. In the meantime mix your dry ingredients and whisk them together, set aside. Mix your milk and eggs into the butter and combine the wet and dry ingredients to just combine.

Add in some personality

Let the fun begin! Once you have just combined the wet and dry ingredients it is time to give your cornbread some personality. Stir in the creamed corn, cheese, jalapenos and serranos if you wish along with the green onions. Mix to combine, overmixing will result in a flatter cornbread.

Hot pan alert

Remember that super hot skillet in the oven? It is time to carefully remove it and grease it. Bacon grease adds a great flavor however you can also use butter or the oil of your choice. Tossing some yellow cornmeal over that hot grease is going to add to the crispy crust of the jalapeno cornbread in the skillet.

Time to bake

Spread your cornbread batter evenly in your skillet and quickly but carefully place back in the oven and wait. Watch your taste buds salivate while your cornbread is baking. It should be done in about 40 minutes but you will need to let it cool a bit before you dig in.