Skillet Mexican Cornbread with jalapenos and cheddar
The super simple batter for Skillet Mexican Cornbread comes together in minutes. When it’s baked in a well-seasoned cast iron skillet, this cornbread gets a crunchy-crispy brown crust that is sooo yummy
slices
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Ingredients
- 1 ½ oz unsalted butter
- 1 jalapeno pepper (seeds and ribs removed and minced)
- 1 cup corn kernels
- 2 scallions (chopped)
- 5 oz all-purpose flour (1 cup, see note)
- 5 ½ oz corn meal (1 cup)
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ½ teaspoon baking soda
- 1 teaspoon ground cumin
- 5 oz cheddar cheese (shredded (1¼ cups packed))
- 8 oz buttermilk (1 cup, room temperature)
- 2 large eggs (room temperature)
Instructions
- Preheat the oven to 350 °F. Place 1 ½ oz unsalted butter into a 9" cast iron skillet. Put the skillet into the preheating oven to melt the butter.
- While the butter is melting, combine1 jalapeno pepper (minced), 1 cup corn kernels, and 2 scallions (chopped) in a small bowl, set aside. Combine 5 oz all-purpose flour, 5 ½ oz corn meal, 1 teaspoon salt, 1 tablespoon granulated sugar, ½ teaspoon baking soda and 1 teaspoon ground 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 8 oz buttermilk and 2 large 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.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
If you don't like the heat of the jalapeno you can use sweet bell pepper instead.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!