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By: Lalaine ManaloPosted: 08/11/2013Updated: 06/28/2019
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Jalapeno skillet cornbread generously studded with jalapenos. Soft, moist with a kick of spice, it’s the perfect pair for hearty bowls of chili or stew!
I woke up mid-morning in the mood for a good old chili and it was fortunate that we had all the ingredients on hand to satisfy the craving and did not have to make an inconvenient trip to the store. So while G prepared his 15-minute version of the stew, I whipped up this jalapeno skillet cornbread recipe to enjoy with the delicious bowlful that was to come.
Spiked with both fresh and pickled jalapenos, the cornbread was the right balance of sweet and salty and went perfectly with G’s chili.
Cornbread and chili are definitely one of the best food pairings on earth. Can you think of anything more satisfying than this match made in heaven? Hefty chunks of cornbread are the only way to sop up chili in my book!Fortunately, a delicious skillet of cornbread is one of the easiest things you can make. Unfortunately, it is as easy to mess up as it is to make.
Fortunately, a delicious skillet of cornbread is one of the easiest things you can make. Unfortunately, it is as easy to mess up as it is to make.
The most disappointing thing in this world is a piece of cornbread that’s golden and gorgeous on the outside but dry and crumbly on the inside. The buttermilk in this recipe does wonders in keeping a moist and tender crumb but the golden rule to remember is to mix the cornbread batter sparingly. Please do not beat it to death! Once the wet ingredients are added to the dry, stir the mixture until just combined. A few lumps here and there would be fine.
Jalapeno Skillet Cornbread
Jalapeno skillet cornbread generously studded with jalapenos. Soft, moist with a kick of spice, it's the perfect pair for hearty bowls of chili or stew!
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Author: Lalaine Manalo
Course: Baked Goods
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8 Servings
Ingredients
- 1-1/4 cups flour
- 1-1/2 cups cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2-1/4 cup buttermilk
- 2 eggs
- 1/4 cup butter, melted
- 1 tablespoon pickled jalapenos, drained and chopped
- 2 jalapenos, stemmed and sliced thinly
Instructions
In a bowl, combine flour, cornmeal, sugar, baking powder, salt and baking soda.
In another bowl, combine buttermilk, eggs, butter, and pickled jalapenos. Whisk to blend.
Add wet mixture to flour mixture and stir until just combined.
Butter bottom and sides of a cast iron skillet and dust with cornmeal. Pour batter into skillet.
Arrange sliced fresh jalapenos on top and bake in a 450 F oven for about 25 to 30 minutes or until golden brown and toothpick inserted in the middle comes out clean.
Allow to slightly cool and cut into wedges to serve.
Nutrition Information
Calories: 155kcal, Carbohydrates: 18g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 57mg, Sodium: 439mg, Potassium: 227mg, Fiber: 1g, Sugar: 7g, Vitamin A: 350IU, Vitamin C: 4.1mg, Calcium: 90mg, Iron: 0.9mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
About Lalaine Manalo
Welcome to Onion Rings and Things where you’ll find hundreds of comfort food recipes, crafts, and printables. Browse around and make something fun or tasty today! Read More
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5 from 1 vote (1 rating without comment)
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aziel morte says
This is the first time that I heard this and it looks yummy
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Marielle Altenor says
Love cornbread. I should try this!
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Rosey says
I’ve never tried it with peppers. I do love a good jalepeno!
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Ana De- Jesus says
I love jalapeno and this skillet cornbread sounds like the perfect spiced dish for my taste. I can imagine having this with some garlic bread.
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April Mims says
I’ve been looking for a good cornbread recipe to go with chili this winter. I’ll have to give this one a try!
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