Skillet Cornbread Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade cornbread studded with sweet corn, spicy jalapeños, and cheddar cheese, baked in a cast-iron skillet. A savory-sweet Southern-style side that pairs perfectly with chili, barbecue, and Thanksgiving meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup whole milk
- 4 tablespoons melted butter
- 2 large eggs
- 14.5 ounces creamed corn (one can)
- 1 cup cornmeal (stone ground is best)
- 1 cup all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- 1 cup chopped jalapeno peppers (I use 4-5 jalapenos)
- 1 cup shredded cheddar cheese
- 1 cup corn kernels (or more, optional - use fresh, frozen or canned)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 495mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 183mg
- Calcium
- 89mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 495MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.