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.
Skillet Jalapeno Cornbread
- 12" cast iron skillet
- 1 cup yellow corn meal
- 2 Tablespoon yellow corn meal for bottom of pan before dough goes in
- 1 cup all purpose flour
- 1/2 teaspoon fine sea salt
- 1 Tablespoon baking powder
- 1/3 cup melted butter let sit to room temperature
- 1 cup whole milk
- 1 large egg
- 1 can corn, sweet rinsed and drained
- 1/3 can creamed corn
- 1/2 bunch green onions, chopped
- 1 jalapeno, chopped
- 1 serrano, chopped optional
- 1 1/2 cup grated sharp cheddar cheese
- 1 Tablespoon bacon grease
Preheat your oven
- Preheat your oven to 425 degrees Fahrenheit. Put your 12 inch cast iron skillet into the oven, it will get good and hot. It will crisp up the bottom of the cornbread and cook the cornbread throughout.
Mix your dry ingredients together
- Mix together the flour, cornmeal, salt, baking powder. Sift it all together and set aside.
Mix your wet ingredients together
- Melt the butter and let set aside until it cools. Once the butter cools add milk and egg, stir well.
Combine wet ingredients to your dry ingredients
- Combine your milk mixture with your dry ingredients, mix until just combined. Add creamed corn mix in. Add cheese, green onions, corn and jalapenos and serrano (optional). Mix all together just to blend.
Grease your pan
- After oven has preheated sufficiently, carefully remove skillet from oven. It will be super hot. Place some bacon grease in to grease the skillet, again carefully, wipe it around with a paper towel. Sprinkle the extra cornmeal over the bacon grease. It will bubble up and toast a little.
Time to bake your cornbread
- Now you are going to put the cornbread dough into the skillet, spread it around and put your skillet back into the preheated oven.
Rest your cornbread
- After 40 minutes your skillet jalapeno cornbread should be done. Pull it out of the oven and let it sit for 15 minutes. Trust me it will still be hot and delicious.