Skillet Cornbread with Cheddar, Jalapeño & Green Onions

Let me show you how quick and easy it is to whip up this rustic skillet cornbread! It’s warm and cheesy with a little bit of spice and a subtle sweetness. It pairs perfectly with soul-satisfying southern meals like jambalaya, chowder or a fiery chili.

The bright yellow bread has a nice crackled top, crispy bottom and a crumbly moist texture on the inside. Those are the true marks of a good southern cornbread (even though I’m not a southerner and making it in the north)!

Although it’s called “bread” it doesn’t use any yeast. It’s a quick bread that rises with just baking powder. That’s what makes this recipe so quick and easy. You just mix up the batter in a bowl before transferring it to a hot buttered cast iron skillet.

How to bake cornbread in a cast-iron skillet

A seasoned cast-iron skillet is going to give you the best results with this recipe. There’s a trick to getting the bread crispy on the bottom and sides: heat the cast iron skillet to a sizzling hot temperature then coat it with butter before pouring the batter into it. With the skillet hot enough, the batter will immediately rise and start to cook on the bottom and the sides even before you put it in the oven! This is what gives cornbread its iconic crispy bottom and moist insides.

I love my Lodge cast iron skillets! I have various sizes that I use for searing meats, roasting potatoes or vegetables, and baking. This recommendation is not sponsored, I am simply sharing how much I love these products! I even bought one for my daughter when she moved out to her own apartment last year.

If you like really spicy cornbread, then consider using up to two jalapeño peppers and keep the seeds and membranes in them. When seeds and membranes are removed from jalapeños, you only get a faint essence of heat; the real spice is in the seeds and membranes!

Cornmeal flour

Cornmeal is coarse flour made from dried corn. It comes in fine, medium or coarse consistencies. Typically most grocers carry medium ground yellow cornmeal, even though it may not be labeled as such. I like to keep medium yellow cornmeal on hand as I find it’s the perfect texture for cornbread. Since cornmeal is a pantry staple for me, I can also use it to make yeast bread, polenta, or to spread on my pizza peel which keeps the dough from sticking.

What to do with leftover buttermilk

Now let’s talk about the buttermilk in the recipe. It really is necessary and shouldn’t be replaced with any other type of milk. The buttermilk serves two purposes. It reacts with the baking soda which makes the cornbread rise and become tender and its tangy notes are perfect to round out the flavor of the bread. Once you have buttermilk in your fridge, you can start baking and use it up before it expires!

Here are a few recipes from the blog that can help you use up your buttermilk:

• Raspberry Oat Muffins
• Oat Bran Applesauce Muffins
• Lemon Raspberry Bundt Cake
• Cinnamon Biscuit Rolls

Pop the bread into the oven while your meal is simmering away and inhale the heavenly aroma of this Southern favourite. When the bread comes out of the oven, cut it into thick wedges and I assure you it will be the ultimate side to serve with your comfort food. Try for yourself and see if you agree.

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Skillet Cornbread with Cheddar, Jalapeño & Green Onions

A simple recipe for golden skillet cornbread with cheese, onions and a little spice. Baking it in a cast iron skillet guarantees it will be tender and light with crispy cornmeal edges.

Servings 12

Ingredients

• 1 cup medium grind yellow cornmeal
• 1 cup all purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup thinly sliced green onions white and green parts
• 1 - 2 jalapeño peppers seeds and membranes removed (or left in as desired), minced fine
• 1 cup shredded old cheddar cheese
• 2 eggs at room temperature
• 1 cup buttermilk at room temperature
• ½ cup butter melted and slightly cooled, plus 1 tablespoon more for brushing skillet
• 2 jalapeño peppers and/or red chili peppers sliced for garnish

Instructions

1. Preheat oven to 375 degrees F. While preparing the batter place a 9” or 10” cast iron skillet in the oven for 15 – 20 minutes to get it piping hot.
2. In a large mixing bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt, green onions, jalapeño and cheddar cheese.
3. In a medium bowl whisk eggs until blended, then whisk in buttermilk and ½ cup melted butter.
4. Make a well in the dry ingredients and pour the wet ingredients into it. Using a spatula stir to combine just until moistened until all the flour and cornmeal has been absorbed.
5. Exercise caution while preparing the next steps as the skillet will be very hot: carefully remove the hot skillet from oven and brush the bottom and sides with 1 tablespoon of melted butter.
6. Immediately pour the batter into the hot buttered skillet, spreading it evenly. Garnish top with sliced jalapeño and/or red chili peppers as desired. Carefully place it in the oven and bake for 18 - 20 minutes until nicely golden and a toothpick inserted in the centre comes out clean.
7. Remove from oven and let the bread cool slightly in the skillet for a few minutes before cutting into wedges.