Skillet Cornbread with Jalapenos

Name: Skillet Cornbread with Jalapenos
Prep time: 10 min
Total time: 35 min
Ingredients: 4 tablespoons butter; 2 cups stone-ground yellow cornmeal; 1 tablespoon sugar; 1 teaspoon baking soda; 1.5 teaspoons salt; 2 large eggs; 2 cups low-fat buttermilk; 1 medium pickled jalapeno chile, minced (about 2 tablespoons)

3.0

(1)

11 Reviews

By

Martha Stewart Editors

Updated on February 9, 2021

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.