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Skillet Cornbread

November 14, 2019

Spice things up at your Thanksgiving celebration with this jalapeño and sun-dried tomato skillet cornbread. Studded with corn kernels, this corn bread turns out moist and fluffy and bursts with flavor.

This recipe is easy to make , comes together pretty quick and is sure to please your guests. Use a cast iron skillet to bake this quick bread and slice it up into wedges once it cools! Enjoy!

Skillet Cornbread with Jalapenos

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Skillet Cornbread

Skillet Cornbread

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Spice things up at your Thanksgiving celebration with this jalapeño and sun-dried tomato cornbread. Studded with corn kernels and cheese, this corn bread turns out moist and fluffy and bursts with flavor.
Servings 12 servings
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

  • 1 cup (150g) cornmeal ( stone ground preferably )
  • 1 cup (125g) all purpose flour
  • 3 tbsp (45g) sugar
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) baking soda
  • 1 ½ tsp (6g) baking powder
  • 1 cup (240ml) buttermilk
  • 2 eggs
  • 1/4 cup (56g) butter , melted
  • 3/4 cup (130g) sweet corn (fresh , thawed
  • 1 jalapeno pepper , finely diced
  • 2 tbsp (20g) sun-dried tomatoes , finely diced
  • 1/2 cup (50g) cheddar cheese , grated
  • 2 tbsp (6g) fresh chopped cilantro
  • 1 tbsp (14g) butter , for melting in the skillet

Instructions
 

  • Preheat the oven to 400 F(200 C).
  • In a large bowl mix together corn flour, all purpose flour, salt, sugar, baking soda and baking powder.
  • In the same bowl add corn, jalapeño pepper, cheese, cilantro and Sun-Dried tomatoes. Mix until evenly distributed.
  • In a separate bowl combine all wet ingredients (make sure they are all at room temperature) : buttermilk, eggs and melted butter. 
  • Pour the wet ingredients into the dried ingredients folding them in, being careful not to overmix – there can be a few lumps.
  • Melt 1 tablespoon butter in a 9-inch (23cm) cast iron or oven-proof skillet.
  • Pour batter immediately into pan. Decorate with jalapeno slices and sun dried tomatoes if desired.
  • Bake for 15-20 minutes or until toothpick inserted into the center comes out clean. Serve warm.

Video

Nutrition

Serving: 1gSugar: 6.7gCholesterol: 51mgCalories: 218kcalSaturated Fat: 4.5gFat: 8.2gProtein: 6.4gCarbohydrates: 31.1g
Calories: 218kcal
Course: Bread
Cuisine: American
Keyword: cornbread, jalapeno cornbread, skillet cornbread, Thanksgiving cornbread

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