Skillet Jalapeno Corn Bread. Big Savings on Cast Iron Cornbread Skillet. I have been making cornbread in an iron skillet for a long time and it's the best way to cook it. Cheddar and Jalapeño Skillet Cornbread Jump to Recipe Crispy on the bottom but moist on the inside, this easy jalapeño cornbread is kicked up with jalapeños, creamed corn, cheddar cheese and green onions, and is a family favorite.

For a crustier cornbread, bake it in a preheated cast iron skillet. Oil the inside of the skillet generously and then place it in the oven until hot. Take the skillet out of the oven and place it on a rack. You can cook Skillet Jalapeno Corn Bread using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Skillet Jalapeno Corn Bread

Prepare 3 cups of all purpose flour.
It's 1 Cup of cornmeal.
Prepare 1/4 cup of sugar.
It's 2 tablespoons of baking powder.
It's 1 teaspoon of salt.
It's 1 Cup of milk.
It's 1 cup of beer.
It's 3 of eggs beaten.
Prepare 1/4 stick of butter unmelted.
It's 1 Cup of butter melted.
Prepare 8 of ozs shredded cheddar cheese.
You need of Jalapenos 3-4 tablespoons roughly chopped or fresh.
You need A few of jalapeno slices for the top, optional.
You need 1 1/4 of additional shredded cheese of choice, optional.

Combine the wet ingredients with the dry ingredients and mix until moistened. Jalapeño Cornbread is filled with spicy jalapeno peppers, cheddar cheese, and corn. This savory bread is moist, tender, and so easy to throw together. Serve it at your next barbecue or chili kick off!

Skillet Jalapeno Corn Bread step by step

In a large bowl sift dry ingredients together.
In a separate bowl mix together wet ingredients including chopped jalapenos and cheese but not the 1/4 cup of additional cheese and fresh jalapenos..
Quickly add the wet mix to the dry and stir until the batter is almost smooth. It will be very thick..
Heat oven to 425* and let the batter rest while oven heats up..
Grease a large cast iron skillet with the 1/4 stick of butter. I drop the butter in my skillet and heat the pan up in the oven until the butter just starts to sizzle. You don't have to heat pan and skillet but it's how I make mine..
Remove buttered pan from oven if using my heated pan w/butter, with an oven mitt of course. Scrape the batter into the sizzling buttered skillet and smooth the top..
Bake 30 minutes until golden brown and a toothpick comes out clean. If using additional cheese and jalapenos, Bake for about 15 mins remove from oven place the optional jalapenos and optional 1/4 cup shredded cheese on top and place back into the oven and cook another 15-20 minutes until golden brown, or a toothpick comes out clean..

Side dishes are just as important as the main dish and this Jalapeño Cornbread does not disappoint! Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Measure out the dry ingredients: the cornmeal, all-purpose flour, granulated sugar, salt, baking powder, and baking soda. Crack the eggs, measure the buttermilk, and heat the butter until melted. Measure the kernels and mince the jalapeño using a sturdy cutting board and sharp knife.