Skillet Jalapeño Cheddar Cornbread Recipe
There is nothing like a thick slice of jalapeño cheddar cornbread to add as a side to your dinner. It has the perfect blend of cheesy goodness and spice to satisfy any appetite.
Ingredients
- 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 Egg
- 1/4 cup Vegetable Oil or canola oil
- 5 tablespoons Unsalted Butter
- 2 cups Shredded Cheddar Cheese divided
- 3 jalapeños Jalapeño sliced and divided
Instructions
- Preheat the oven to 450°F.
- Heat a cast iron skillet on medium high and add the cornmeal. Toast for about 5 minutes, then place in a bowl.
- Add the sugar, baking powder, baking soda, and salt together with the cornmeal. Set side.
- In the cast iron skillet, add the oil and butter and heat until the butter is melted.
- 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.
- 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.
- 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.
- Top with the remaining cheese and sliced jalapenos.
- Bake for 12-15 minutes.
- Allow to cool for at least 15 minutes before slicing and serving.
Nutrition
Calories: 334kcalCarbohydrates: 26gProtein: 9gFat: 21gSaturated Fat: 9gSodium: 549mgFiber: 2gSugar: 3g
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