Skillet Jalapeno Cornbread Recipes

JALAPENO-BACON SKILLET CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside.
• Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
• Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.
• Whisk the eggs, buttermilk, melted butter, honey and jalapenos in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix).
• Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there's not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving.

JALAPENO CORNBREAD

Steps:

• Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.

THE BEST JALAPEñO SKILLET CORNBREAD

Steps:

• Preheat the oven to 400°F. Use the vegetable oil to grease a 10-inch cast iron skillet. Place the skillet in the oven to heat.
• In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
• In a separate bowl, combine the eggs, buttermilk, melted butter, and jalapeño peppers.
• With a spatula, add the wet ingredients to the dry ingredients. Stir to combine. Gently fold in the corn kernels and optional shredded cheese.
• Once the skillet is hot in about 10 minutes, approximately the length of time it takes to make the batter, carefully remove from the oven. Pour the batter into it, evenly spreading it across the pan.
• Place the skillet immediately back into the oven. Bake for 20-25 minutes, until the top is lightly brown and a toothpick inserted into the center comes out clean with a few crumbs.
• Remove from the oven and let cool slightly before cutting into wedges and serving.

JALAPEñO-COTIJA SKILLET CORNBREAD

Steps:

• Heat oven to 425° F.
• In large bowl, stir together cornmeal, flour, baking powder and salt with whisk. In small bowl, beat egg and buttermilk with whisk.
• Pour oil into 8-inch ovenproof skillet. Place skillet in oven; heat 4 minutes.
• Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, crumbled cheese, bell pepper and chile.
• Remove skillet from oven. Carefully pour batter into hot skillet.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• To serve, cut cornbread into wedges; split each wedge in half. Fill with Slow-Cooked Pulled Pork with Chipotle, Honey and Lime.

CHEESY BACON JALAPENO SKILLET CORNBREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
• Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
• Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
• Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
• Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.

SKILLET JALAPENO CORN BREAD

Steps:

• In a 10-in. ovenproof skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings in skillet; set aside. , In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cheese, jalapeno and bacon. , Pour into the skillet. Bake at 425° for 20-25 minutes or until golden brown. Cut into wedges; serve warm.

SKILLET JALAPEñO CORNBREAD

Steps:

• Preheat oven to 375 degrees. Coat the mini skillets with vegetable oil, including the sides.
• In a large mixing bowl, whisk together the corn muffin mix, eggs, vegetable oil, sour cream, both corns, and the jalapeño peppers, until well combined.
• Pour the cornbread mixture into the individual mini skillets, about 3/4 of the way up.
• Place the skillets into the oven and bake for 20 minutes. Test with a toothpick for doneness.
• Broil another 2 minutes if not yet browned. Remove from the oven and let cool.
• Top each skillet cornbread with a pat of butter while still hot. Slice into quarters while still in the skillet and serve immediately.
• Optional: Place a few slices of fresh jalapeños on top of each skillet cornbread.

SKILLET JALAPENO CORNBREAD

Steps:

• Grease and sprinkle 12" cast iron skillet with meal and preheat in oven at 300 degrees. Mix all ingredients and pour into skillet. Bake at 300 for 20 minutes, then bake for another 40 minutes at 350 degrees or until brown.

SKILLET CORNBREAD WITH JALAPENOS

Steps:

• Preheat oven to 425 degrees. Put butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3 to 5 minutes.
• Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk.
• Carefully remove hot skillet from oven; immediately pour butter into the buttermilk mixture, and whisk to combine. Using a pastry brush, coat bottom and sides of pan with remaining butter.
• Stir cornmeal mixture into buttermilk mixture until just moistened. Stir in jalapeno. Scrape batter into hot skillet; bake until golden, about 25 minutes. Let cool at least 10 minutes before slicing and serving.