Cast Iron Skillet Jalapeño Cornbread
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (47)

Cast Iron Skillet Jalapeño Cornbread

NUTRITION · PER SERVING75M COOK
CAL 16%·PRO 15%
CARBS 28G34% OF CAL
3G FIBER9G SUGAR15G OTHER
FAT 21G57% OF CAL
12G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist cornbread baked in a cast iron skillet, studded with jalapeños, corn kernels, and sharp cheddar. Rich with cream and butter, it's a savory complement to any meal.

sideamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 3/4 - 1 cup jalapeño peppers (seeds removed and diced)
  • 1 1/4 cups all-purpose flour
  • 1 cup fine cornmeal
  • 1 Tablespoons baking powder
  • 1 1/2 teaspoon kosher salt (or 1 tsp fine salt (reduce slightly is using salted butter))
  • 4 large eggs
  • 1 cup corn (COOKED and cooled, fresh or frozen *see Note 1)
  • 1/2 cup heavy whipping cream, half and half cream, whole milk or buttermilk
  • 1 cup cheddar cheese (grated, plus bit more for the top before baking)
  • 3/4 cup butter (salted or unsalted, at room temperature)
  • 1/3 - 2/3 cup granulated white sugar (*see Note 3 below)
PREP
15M
SODIUM
396MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.