Skillet Cheddar Cornbread with Jalapeño Topping
Golden, cheesy cornbread baked in a cast-iron skillet and topped with jalapeño slices. Crisp edges, tender inside, and perfect for chili or barbecue.
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Servings: 8 Slices
Ingredients
- 1 cup yellow cornmeal – medium grind for texture
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup whole milk – room temperature
- ¼ cup plain Greek yogurt – adds tang and moisture
- 2 large eggs – room temperature
- 6 tablespoons unsalted butter, melted – for the batter
- 1 cup sharp cheddar cheese, shredded
- 1 fresh jalapeño, thinly sliced, seeds removed – for topping only
- Olive oil cooking spray – for greasing the skillet
Instructions
- Prepare the skillet: Lightly coat a 10-inch cast-iron skillet with olive oil cooking spray. Set aside. (No preheating required.)
- Prepare jalapeños: Slice the jalapeño into thin rounds and remove the seeds. (Seeds can burn in the oven and turn black.) Set aside.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Whisk wet ingredients: In another bowl, whisk milk, Greek yogurt, eggs, and melted butter until smooth.
- Make the batter: Stir the wet mixture into the dry ingredients until just combined. Fold in the shredded cheddar cheese.
- Bake: Pour the batter into the greased skillet, smoothing the top. Arrange the jalapeño slices evenly across the surface. Bake at 400°F (200°C) for 20–25 minutes, or until golden and a toothpick in the center comes out clean.
- Cool and serve: Let the cornbread rest for 10 minutes before slicing. Serve warm with butter or honey.
Notes
Top Tips
- Remove jalapeño seeds: Seeds can blacken and taste bitter when baked.
- Olive oil spray works: You’ll still get a nice crust without preheating the skillet.
- Use sharp cheddar: Its bold flavor shines against the mild cornbread.
- Don’t overmix: Gentle mixing keeps the crumb light and tender.