Skillet Jalapeno Cheddar Cornbread Recipe - Food Fanatic

Skillet Jalapeno Cheddar Cornbread Recipe

      10 Servings


  • 2 1/4 cups Finely Ground Cornmeal
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 1/2 cups Plain Yogurt
  • 1/2 cup Milk
  • 2 large Eggs
  • 1/4 cup Vegetable Oil, or canola oil
  • 5 tablespoons Unsalted Butter
  • 2 cups Shredded Cheddar Cheese, divided
  • 3 jalapeños Jalapeños, sliced and divided


  1. Preheat the oven to 450°F.
  2. Heat a cast iron skillet on medium high and add the cornmeal. Toast for about 5 minutes, then place in a bowl.
  3. Add the sugar, baking powder, baking soda, and salt together with the cornmeal. Set side.
  4. In the cast iron skillet, add the oil and butter and heat until the butter is melted.
  5. While the butter and oil are heating, beat together the yogurt, milk, and eggs together. Finely dice two of the jalapeños and slice the third. Stir the yogurt mixture into the cornmeal. It will be very thick.
  6. Add most of the oil and melted butter into the cornmeal mixture, leaving just enough to coat the bottom and sides of the cast iron.
  7. Fold in 1 1/2 cups of the cheese and the finely diced jalapenos into the cornmeal mixture. Pour the mixture into the cast iron skillet.
  8. Top with the remaining cheese and sliced jalapenos.
  9. Bake for 12-15 minutes.
  10. Allow to cool for at least 15 minutes before slicing and serving. 
Skillet jalapeno cheddar cornbread photo