Skillet Mexican Cornbread is chock full of corn kernals, jalapeno, scallions & cheddar. This bread could stand on it’s own as a snack, but it’s also perfect with a hearty bowl of chili or soup.
Come to think of it, this bread wouldn’t be out of place next to some eggs for breakfast or brunch, either. It tastes best still warm from the oven, but it will keep a couple of days at room temperature.
Skillet Mexican Cornbread is easy to make
- The super simple batter comes together in minutes. The batter is ready by the time the oven is preheated.
- Use fresh or frozen corn kernals.
- If you don’t like heat, use bell pepper instead of the jalapeno.
- When it’s baked in a well-seasoned cast iron skillet, this cornbread gets a crunchy-crispy brown crust that is sooo yummy.
- You an also bake the batter in muffin or mini muffin tins for individual portions. Muffins won’t have the extra crunchy crust, but single servings are neat and convenient for large gatherings.
Scroll through the step-by-step photos to see how to make Skillet Mexican Cornbread with jalapeno & cheddar.
I added jalapenos, cheddar, scallions, cumin and corn kernels to the bread because I love all those flavors together. If you don’t like the heat use sweet bell peppers instead of the jalapeno. You can switch out or eliminate any of the other add-ins according to your own tastes.
If you love this recipe as much as I do, please consider leaving a 5-star review.
- 3 tablespoons (1.5oz, 42g) unsalted butter
- 1 jalapeno pepper (seeds and ribs removed) minced
- 1 cup fresh or frozen (and defrosted) corn kernels
- 2 scallions, chopped
- 1 cup (5 oz, 140g) all-purpose flour
- 1 cup (5.5 oz, 154g) stone ground corn meal
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon ground cumin
- 4 oz plus 1 oz. cheddar cheese, shredded (approximately 1 1/4 cups packed)
- 1 cup (8 oz, 240 ml) buttermilk, room temperature (see note)
- 2 large eggs, room temperature
- Preheat the oven to 350°F. Place the butter into a 9" cast iron skillet. Put the skillet into the preheating oven to melt the butter.
- While the butter is melting, combine the jalapeno, corn and scallions in a small bowl, set aside. Combine the flour, corn meal, salt, baking soda, sugar and cumin in a large mixing bowl. Whisk the dry ingredients to combine thoroughly. Toss 4 oz of the cheese with the dry ingredients.
- In a large measuring cup or small bowl whisk together the buttermilk and eggs. Remove the skillet with the melted butter from the oven. Swirl the pan to coat the entire bottom and sides with melted butter. Pour the excess butter into the buttermilk mixture and whisk to combine.
- Add the buttermilk to the dry ingredients and mix until almost combined. Add the jalapeno mixture and mix until the vegetables are evenly distributed in the batter. Pour the batter into the warm skillet and spread with a small spatula. Top the batter with the remaining 1 oz of shredded cheese.
- Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
- Serve directly from the skillet or tip the bread out of the skillet and cool on a wire rack. It's best still warm from the oven but will keep several days at room temperature.
If you don't like the heat of the jalapeno you can use sweet bell pepper instead.
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