Description
A crispy cornbread with sweet corn kernels and a subtle kick of jalapeño, baked in a cast-iron skillet for perfect Southern flavor and crispy edges.
Ingredients
Scale
- 1 cup yellow cornmeal (stone-ground preferred)
- 3/4 cup all-purpose flour (or almond flour for gluten-free option)
- 1/4 cup granulated sugar (adjust to taste)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk (or dairy-free milk with 1 tablespoon lemon juice as substitute)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted
- 1 cup fresh or frozen sweet corn kernels
- 1–2 jalapeños, finely chopped (seeds removed for milder heat)
Instructions
- Preheat your oven to 425°F (220°C). Place your cast-iron skillet inside while the oven heats to get it sizzling hot.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and kosher salt. Whisk until evenly blended.
- In a separate bowl, whisk buttermilk, eggs, and melted butter until smooth and combined.
- Pour the wet ingredients into the dry and gently fold together with a spatula, being careful not to overmix; a few lumps are okay.
- Fold in finely chopped jalapeños and sweet corn kernels gently to distribute evenly.
- Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling to coat the bottom and sides.
- Pour the batter into the hot skillet, spreading it evenly. The batter hitting the hot pan will start to crisp the edges instantly.
- Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread rest for 10 minutes on a cooling rack before slicing and serving.
Notes
Preheat the cast-iron skillet until smoking hot to achieve crispy edges. Do not overmix the batter to avoid dense cornbread. Remove jalapeño seeds for milder heat. Broil for 1-2 minutes at the end for extra crispiness, watching closely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: 1/8 of the skillet
- Calories: 220
- Fat: 9
- Carbohydrates: 28
- Protein: 5
Keywords: cornbread, jalapeño, sweet corn, crispy cornbread, southern recipe, cast iron skillet, easy cornbread, gluten-free option