Savory Spicy Skillet Cornbread
When you make this Spicy Skillet Cornbread be sure your oven is fully pre-heated and your skillet is hot, hot, hot before adding the batter.
Servings: 12 servings
Calories: 236kcal
Special Equipment
- 12-inch cast iron skillet
Ingredients
- 2 ¼ cups corn meal
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 Tablespoon sugar
- 2 large eggs, beaten
- 2 ¼ cups buttermilk, well shaken
- 6 Tablespoons unsalted butter, divided use
- 1 4-ounce can chopped jalapeño peppers, drained
- 1 14.75- ounce can cream style corn, if you need this to be gluten free, be sure your creamed corn is also gluten free.
Instructions
- Preheat oven to 425ºF.
- While oven is heating, put the cast iron skillet in so it heats up, too.
- In a medium bowl stir together the corn meal, baking soda, baking powder, salt, and sugar.
- Melt 4 Tablespoons of the butter.
- Add the eggs, buttermilk, butter, jalapeños, and corn to the dry ingredients. Stir until just moistened.
- When oven is heated to temperature, carefully remove the skillet. Add the remaining 2 Tablespoons of butter.
- Swirl the skillet so the butter melts and coats the entire pan.
- Pour the batter into the pan.
- Bake until golden brown, about 20 to 30 minutes.
- Remove from oven and cool on a rack. Serve directly from the skillet.
Notes
Gr8 Serving Tip:
Serve with Honey Butter! Combine 4 Tablespoons softened butter and 2 Tablespoons honey and mix. If you want this whipped, use your electric mixer, or you can just mix it together with a fork.
This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.
Nutrition Information
Calories: 236kcal | Carbohydrates: 32g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 387mg | Potassium: 240mg | Fiber: 3g | Sugar: 5g | Vitamin A: 422IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 1mg
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