Skillet Cornbread is a staple of Southern cuisine, and for good reason. This simple yet delicious bread is versatile, comforting, and easy to make. But why settle for plain old cornbread when you can take it to the next level with this jalapeño and sun-dried tomato skillet cornbread?
The combination of jalapeño and sun-dried tomatoes gives this cornbread a unique flavor profile that’s sure to please even the pickiest of eaters. The jalapeño adds a little bit of heat, while the sun-dried tomatoes provide a sweet and tangy contrast. And with the addition of corn kernels, this bread has a delightful texture that’s both moist and fluffy.
But what really sets this cornbread apart is the use of a cast iron skillet. Baking the bread in a skillet gives it a crispy golden crust that’s simply irresistible. Plus, it’s a great way to impress your guests with your cooking skills.
How to make Skillet Cornbread
To begin, preheat your oven to 400 F (200 C) and gather your ingredients. In a large mixing bowl, combine corn flour, all-purpose flour, salt, sugar, baking soda, and baking powder. Next, add in the corn kernels, jalapeño pepper, cheese, cilantro, and sun-dried tomatoes. Mix all ingredients together until they are evenly distributed.
In a separate bowl, combine all of the wet ingredients, making sure they are at room temperature. This includes buttermilk, eggs, and melted butter. Slowly pour the wet ingredients into the dry ingredients, folding them in gently. It’s important not to overmix the batter, as it can cause the cornbread to become tough.
How to bake the skillet cornbread
Melt 1 tablespoon of butter in a 9-inch (23cm) cast iron or oven-proof skillet. Pour the batter into the pan immediately after melting the butter. For an extra touch, decorate the top of the cornbread with slices of jalapeño and sun-dried tomatoes.
Bake the skillet cornbread for 15-20 minutes, or until a toothpick inserted into the center comes out clean. The cornbread should be golden brown and smell delicious.
Once it’s ready, remove the skillet from the oven and allow it to cool for a few minutes. Then, slice the cornbread into wedges and serve it warm. It’s perfect as a side dish for any meal or as a snack on its own.
This recipe is easy to make and yields a flavorful and moist cornbread that is sure to impress. So why not take your Thanksgiving celebration to the next level with this jalapeño and sun-dried tomato skillet cornbread? It’s a fun and flavorful way to spice things up and show your guests how much you care. And who knows, it might just become a new tradition at your Thanksgiving table! If you do, make sure to share the photos with me on Instagram. Enjoy!
Other corn recipes you may like to try
Prepare an amazing dish any time of day with our Grilled Corn Fritters. Whether for breakfast, lunch, dinner, or even as an appetizer, these fritters are sure to impress. Using fresh corn during the summer is a must for maximum flavor, especially when grilled. However, canned or frozen corn can be used year-round to create these delicious fritters.
I don’t know how many of you are familiar with this Easy Sweet Cornbread, a rich, sweet bread, moist and flavorful, with a crispy caramelized sugar on top. You can serve it either for breakfast or simply as a snack all day round. The smell while baking is simply irresistible.
This Summer Corn Salad salad is a great summer dish made with fresh corn, fresh vegetables, Feta cheese, fresh herbs and a flavorful salad dressing. This salad is simply bursting with summer flavor and makes a perfect side dish for family or friend gatherings.
- 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
- 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.