This cornbread skillet recipe is the easiest and best tasting cornbread. Seasoned with jalapeno peppers, this cornbread recipe makes an amazing side dish to any of your favorite meals.
This post contains affiliate links.
Jalapeno Skillet Cornbread Recipe
Cornbread goes with so many recipes. Really just about anything. I love to make skillet cornbread whenever I make Slow Cooker Cowboy Chili or Tex-Mex Slow Cooker Chicken Chili Whether you make this cornbread skillet recipe or as cornbread muffins, it is going to taste amazing.
Don’t have a good cast iron skillet? This 12.5-inch cast iron skillet by Utopia comes pre-seasoned!
Can this be made into cornbread muffins?
While I love making cornbread skillet, I also love to make it as muffins. Cornbread muffins can be great for eating as a side dish to chili and soups and it can even make a delicious breakfast.
How to Store Cornbread Recipe
Cornbread can be stored at room temperature. It is important to store the cornbread in an airtight container or freezer bag. This keeps the cornbread from getting stale and dried out. You can store the cornbread in the refrigerator, but it will taste a bit drier this way.
Should Cornbread be Eaten Warm or Cold
Cornbread is amazing when it comes straight from the oven. It also tastes good when it has sat and cooled. You can eat the cornbread straight from the oven or at room temperature or from the refrigerator.
How to Reheat Cornbread
If you like your cornbread warm, you can reheat it easily. You can reheat it in the microwave, heating it only for a few seconds to warm it. You can also grill the cornbread. I like to put butter on it and heat it in the skillet. It gives the cornbread a salty sweet taste similar to the bread of grilled cheese.
Ingredients in Jalapeno Skillet Cornbread Recipe
- 2 cups flour
- 2 1⁄2 cups yellow cornmeal
- 2 Tbsp baking powder
- 1⁄2 cup sugar
- 2 tsp salt
- 4 eggs
- 2 sticks butter
- 2 cups whole milk
- 2 seeded and diced jalapenos
Additional items:
- muffin liners
- muffin baking pan
- cast iron skillet
How to Make Skillet Cornbread
Combine flour, cornmeal, baking powder, salt, and sugar together in a large bowl.
Whisk eggs and milk together.
Melt butter in cast iron skillet.
Add butter to milk and egg mixture, leaving some in pan to coat for baking the cornbread.
Combine wet and dry ingredients.
Whisk in jalapenos.
Bake at 375°: 20 minutes in cast iron skillet and 18 minutes in muffin pan.
Jalapeno Skillet Cornbread
Ingredients
- 2 cups flour
- 2 1 ⁄2 cups yellow cornmeal
- 2 Tbsp baking powder
- 1 ⁄2 cup sugar
- 2 tsp salt
- 4 eggs
- 2 sticks butter
- 2 cups whole milk
- 2 seeded and diced jalapenos
Instructions
- Combine flour, cornmeal, baking powder, salt, and sugar together in a large bowl.
- Whisk eggs and milk together. Melt butter in cast iron skillet. Add butter to milk and egg mixture, leaving some in pan to coat for baking the cornbread.
- Combine wet and dry ingredients. Whisk in jalapenos.
- Bake at 375°: 20 minutes in cast iron skillet and 18 minutes in muffin pan.