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A slice of Jalapeno Skillet Cornbread served on a plate, with the skillet and muffins in the background.

Jalapeño Skillet Cornbread Recipe

Angela Sellari
Spice up your meal with this tender, buttery Jalapeno Skillet Cornbread recipe. Baked in a skillet for a golden crust & a spicy kick.
4.60 from 5 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 283 kcal

Ingredients
  

  • 2 cups flour
  • 2 1/2 cups yellow cornmeal
  • 2 tablespoons baking powder
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 4 eggs
  • 2 sticks butter
  • 2 cups whole milk
  • 2 seeded and diced jalapeños

Instructions
 

  • Combine flour, cornmeal, baking powder, salt, and sugar together in a large bowl.
    dry ingredients for Jalapeno Skillet Cornbread Recipe
  • Whisk eggs and milk together.
  • Melt butter in cast iron skillet.
    Butter in a cast iron skillet, ready to melt for jalapeno skillet cornbread.
  • Add butter to milk and egg mixture, leaving some in pan to coat for baking the cornbread.
    mixing wet ingredients
  • Combine wet and dry ingredients.
  • Whisk in jalapeños.
    add peppers to batter
  • Bake at 375°F for 20 minutes in cast iron skillet and 18 minutes in muffin pan.
    Jalapeno skillet cornbread muffins and a skillet of cornbread, served with butter.

Nutrition

Calories: 283kcalCarbohydrates: 51gProtein: 9gFat: 5gSaturated Fat: 2gSodium: 639mgFiber: 4g
Keyword Jalapeno Skillet Cornbread
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