Jalapeno Cheese Cornbread in Skillet
Prep time
Cook time
Total time
Spicy, thick, fluffy, moist cornbread made with jalapenos, corn and cheddar cheese cooked in a skillet.
Serves: 10 slices
  • 1 tbsp canola oil
  • 1 cup corn flour
  • ½ cup all purpose flour
  • ½ cup whole wheat pastry flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 1 cup non-fat milk
  • 1 egg
  • 4 Tbsp unsalted butter, melted
  • 1 cup finely chopped, drained pickled jalapeƱos (use less for less spicy bread)
  • ½ cup fresh or frozen corn kernels
  • ½ cup (2 oz) cheddar cheese, shredded
  1. Preheat oven to 400 degrees.
  2. Place the canola oil in a 10" iron safe skillet and place in the oven. While that is warming up; it's time to make the batter.
  3. In medium bowl, add corn flour, flour, baking soda and salt; set a side.
  4. In a large bowl add milk, egg; whisk until well combined. Add flour mixture and stir until just combined. Stir in the butter, jalapenos, corn and cheese.
  5. Take the hot skillet out of oven and pour batter into it. Spread with a spatula.
  6. Bake in oven for 20 - 25 minutes until golden brown and center comes out clean with a toothpick.
  7. Let it cool for a few minutes, before cutting.
Calories: 235, Fat: 10, Cholesterol: 46, Sodium: 528, Potassium: 103, Crabs: 26, Fiber: 4, Sugar: 2, Protein: 6
Nutrition Information
Serving size: 1 slice
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2014/10/26/jalapeno-cheese-cornbread-in-skillet/