Skillet Cornbread with Jalapenos

Prep Time:
10 mins
Total Time:
35 mins

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.


  • 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)


  1. 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.

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

  3. 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.

  4. 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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