Black Skillet Cornbread

  5.0 – 2 reviews  • American
Level: Easy
Total: 1 hr
Prep: 30 min
Cook: 30 min
Level: Easy
Total: 1 hr
Prep: 30 min
Cook: 30 min

Ingredients

  1. 1 cup fine cornmeal
  2. 1 cup flour
  3. 1 tablespoon sugar
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. Dash of salt
  7. 1 egg lightly beaten
  8. 1 cup buttermilk
  9. 1/2 cup frozen corn, thawed
  10. 1 cup grated orange cheddar cheese
  11. 2 pickled jalapenos, minced
  12. 4 tablespoons melted butter

Instructions

  1. Preheat oven to 375 degrees. Grease a 9 – 10-inch cast iron skillet or a 9 inch square pan.
  2. In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. In a liquid 2 cup measure or a small bowl, mix together the egg and the buttermilk. Stir buttermilk mixture into dry ingredients. Add corn, 2/3 cup cheddar cheese and minced jalapenos. Stir in melted butter and mix gently. Pour batter into prepared pan and top with remaining cheddar cheese. Bake for 20-25 minutes or until broken down and an inserted knife comes out clean. Let cool for 5 minutes and remove from pan to a cooling rack

Reviews

Clinton Avila
This is the most amazing cornbread. Of course, my family enjoys spicy foods filled with flavor! It was perfect with our black-eyed pea soup with a ham hock. Taking a hint from the name, I cooked it in the oven in my cast iron skillet. Yum!
Lisa Farmer
This is my new favorite cornbread recipe! It was so easy to make and tasted fabulous! I did a double batch in a 9×13 pan and cooked it for about 27 minutes, checking after 20 and 25. The jalapenos pack a punch, which is great if you like spicy food. If not, I’d suggest using half the quantity called for or removing some of the seeds. It was really moist and flavorful – perhaps the cook who said it was dry forgot to add the melted butter?

 

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