Cast Iron Skillet Jalapeño Cheddar Corn Bread Recipe
Delicious cheesy corn bread with a little kick.
Servings 8 servings
Calories 381kcal
Cost $10
Equipment
- 1 10 inch cast iron skillet
Ingredients
- 1 ¼ cups cornmeal coarsely ground
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 eggs lightly beaten
- ½ cup whole milk
- 1 cup buttermilk
- 8 tablespoons unsalted butter melted
- 6 ounces cheddar cheese grated
- ¾ cup corn fresh or frozen, chopped
- 1 jalapeño pepper stemmed, seeded and diced
Instructions
- Preheat oven to 400℉ and place cast iron skillet inside to heat. This step hels form a nice crust on the bottom of the cornbread.
- In a large bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda.
- In a separate bowl, whisk together the milk, buttermilk and the eggs. Then whisk in the melted butter.
- Add the egg mixture to the flour mixture and stir to combine. Add the corn kernels, jalapeños and 1 cup of the cheese. Stir.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375℉. Coat the bottom and sides of the hot skillet with cooking spray.
- Pour the batter and sprinkle with the remaining cheese. Place the skillet and place the skillet in the center of the oven. Bake until center is firm and a cake tester or toothpick comes out clean, about 20-22 minutes.
- Allow to cool for 10 minutes and serve.
Nutrition
Serving: 1cup | Calories: 381kcal | Carbohydrates: 33g | Protein: 12g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 607mg | Potassium: 232mg | Fiber: 3g | Sugar: 4g | Vitamin A: 741IU | Vitamin C: 3mg | Calcium: 276mg | Iron: 2mg