Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Skillet Cornbread with Jalapenos 3.0 (1) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 9, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 10 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. Ingredients 4 tablespoons butter 2 cups stone-ground yellow cornmeal 1 tablespoon sugar 1 teaspoon baking soda 1 ½ teaspoons salt 2 large eggs 2 cups low-fat buttermilk 1 medium pickled jalapeno chile, minced (about 2 tablespoons) 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. 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. Rate it Print