Cast iron skillet cornbread is a beloved Southern staple known for its golden crust and moist, crumbly texture. By adding sharp cheddar cheese and spicy jalapeños to the mix, this recipe elevates traditional cornbread to new heights, creating a savory treat that’s perfect for any occasion.
Region and History
Cornbread has been a staple in Southern cuisine for centuries, with its origins dating back to Native American cooking traditions. Early settlers in the South quickly adopted cornbread as a dietary staple due to the abundance of corn in the region. Today, cornbread remains a beloved comfort food enjoyed across the United States and beyond.
Ingredients
Dry Ingredients:
- Cornmeal
- All-purpose flour
- Baking powder
- Baking soda
- Salt
Wet Ingredients:
- Buttermilk
- Eggs
- Unsalted butter, melted
- Honey or sugar (optional)
Mix-ins:
- Sharp cheddar cheese, shredded
- Jalapeños, diced
Cooking Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Place a 10-inch cast iron skillet in the oven to preheat while you prepare the batter.
Step 2: Prepare the Batter
- In a large mixing bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the wet ingredients: buttermilk, eggs, melted butter, and honey or sugar if using.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the shredded cheddar cheese and diced jalapeños, being careful not to overmix.
Step 3: Bake the Cornbread
- Carefully remove the preheated cast iron skillet from the oven.
- Pour the batter into the hot skillet, spreading it out evenly.
- Return the skillet to the oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Step 4: Serve
- Allow the cornbread to cool slightly before slicing and serving.
- Enjoy the cornbread warm, either on its own or with a pat of butter and a drizzle of honey.
FAQ
Can I use a different type of cheese in this recipe?
Yes, feel free to experiment with different cheeses to suit your taste preferences. Monterey Jack or pepper jack cheese would also work well in this recipe.
Can I make this cornbread without jalapeños?
Absolutely! Simply omit the jalapeños if you prefer a milder flavor, or substitute them with diced bell peppers for added color and flavor.
Can I use a different type of skillet if I don’t have a cast iron skillet?
While a cast iron skillet is traditional for making cornbread, you can use a different type of oven-safe skillet or baking dish. Just be sure to adjust the baking time as needed.
How should I store leftover cornbread?
Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat slices in the microwave or oven before serving.
Conclusion
Cast iron skillet cornbread with cheddar cheese and jalapeños is a flavorful twist on a classic favorite that’s sure to impress your family and friends. With its golden crust, cheesy interior, and subtle heat from the jalapeños, this cornbread is the perfect accompaniment to any meal or enjoyed on its own as a delicious snack. So grab your cast iron skillet and get ready to savor the irresistible flavors of this savory Southern treat!