Skillet Cornbread with Jalapenos

1 Ratings
  • 5 0
  • 4 0
  • 3 1
  • 2 0
  • 1 0

Baking cornbread in a cast-iron skillet gives it a crisp, brown crust, and keeps the inside moist and light; serve the bread right from the pan.

Everyday Food, January/February 2005

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Recipe Summary test

prep:
10 mins
total:
35 mins
Servings:
10
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Ingredients

Directions

  • Preheat oven to 425 degrees. Put butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3 to 5 minutes.

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  • Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk.

  • Carefully remove hot skillet from oven; immediately pour butter into the buttermilk mixture, and whisk to combine. Using a pastry brush, coat bottom and sides of pan with remaining butter.

  • Stir cornmeal mixture into buttermilk mixture until just moistened. Stir in jalapeno. Scrape batter into hot skillet; bake until golden, about 25 minutes. Let cool at least 10 minutes before slicing and serving.

Cook's Notes

If you don't have a cast-iron skillet, use a 9-inch square baking pan; cool bread in pan on a rack for 10 minutes, then invert and cool 10 minutes more before serving.

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Reviews (11)

1 Ratings
  • 5 0
  • 4 0
  • 3 1
  • 2 0
  • 1 0
Martha Stewart Member
03/12/2014
oven temperature is not mentioned....
Martha Stewart Member
11/21/2012
Wonderful taste, but very dry and crumbly on bottom.
Martha Stewart Member
06/05/2012
I liked this recipe. Quick and easy, not too sweet and it had a nice cakey texture. But it was much much too salty. I would cut back the salt to 1/2 tsp next time.
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Martha Stewart Member
10/20/2011
I just made the recipe that "IWILLTRYTHAT" posted below. It is really really tasty! I'll definitely put this in my recipe box.
Martha Stewart Member
01/27/2011
Martha's Original Skillet Cornbread Recipe - Excellent Preheat oven to 400 with cast iron skillet in oven Mix together: 1 Cup cornmeal 2/3 Cup flour 3 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1 1/2 cups buttermilk 1/4 cup melted butter Pour into heated skillet and bake 20 minutes
Martha Stewart Member
01/26/2011
This recipe seriously sucks- it's way off. Don't use it. Martha, babe, if you need to hire a recipe tester, hon, I'm avail... call me?
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Martha Stewart Member
04/18/2010
Thank you for your comments! Wish the web master would see your comments. I'm going to check the cookbook and see if there's something omitted.
Martha Stewart Member
01/12/2010
This recipe is a little off. Mix the cornmeal, baking soda and salt (sugar /-). Add ONE egg and enough buttermilk to moisten so that the mixture just slides easily off the spoon when you hold a spoonful over the bowl and tip it. Add the hot butter or oil from the hot cast-iron skillet. Cook in a hot oven 425-450 just until golden brown and the crust is not too brown. Hmmm...crusty moist cornbread.
Martha Stewart Member
11/14/2009
wondering if the all-purpose flour was left out by mistake
Martha Stewart Member
06/02/2009
Made this last night. Something is offn n n n n n need more moisture, perhaps oil or more liquid. Dense and dry... not good at all. I would never make this again.
Martha Stewart Member
01/27/2008
SR CORNMEAL/ I WILL OMIT BAKING SODA AND SALT AS WELL AS JALEPENO.
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