Best 2 Skillet Cornbread With Jalapenos Recipes
Indulge in the delightful fusion of flavors with this skillet cornbread recipe, a perfect blend of classic Southern comfort and zesty Mexican flair. This delectable dish effortlessly combines the rustic charm of cornbread with the vibrant heat of jalapeños, creating a taste experience that tantalizes your palate. With three variations to choose from, this recipe caters to diverse preferences: the original skillet cornbread, a cheesy version loaded with gooey mozzarella, and a tantalizing rendition featuring sweet corn kernels and roasted poblano peppers. Each variation promises a unique culinary adventure that will leave you craving more. Whether you prefer the traditional simplicity of the original, the indulgent richness of the cheesy cornbread, or the smoky sweetness of the corn and poblano variation, this skillet cornbread guarantees a satisfying and memorable meal.
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CHEESY BACON JALAPENO SKILLET CORNBREAD
After some trial and error, this is by far my favorite cornbread recipe. It's spicy, moist, and the cast iron skillet gives it a lovely crispy brown crust, plus bacon! Also I love that it doesn't use buttermilk because I hate buying it just for cornbread. And it's gluten-free.
Provided by Megan
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
- Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
- Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
- Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
- Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 39.8 g, Cholesterol 113.3 mg, Fat 20 g, Fiber 3.1 g, Protein 14.2 g, SaturatedFat 10.2 g, Sodium 808.4 mg, Sugar 7.8 g
SKILLET CORNBREAD WITH JALAPENOS
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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 181 g, Fat 6 g, Fiber 2 g, Protein 5 g
Tips:
- For a spicier cornbread, use more jalapeños or add a pinch of cayenne pepper.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Be sure to preheat your skillet over medium heat before adding the cornbread batter. This will help create a crispy crust.
- Don't overmix the batter. Overmixing will make the cornbread tough.
- Bake the cornbread until a toothpick inserted into the center comes out clean.
- Let the cornbread cool for a few minutes before serving.
Conclusion:
Skillet cornbread with jalapeños is a delicious and versatile side dish that can be served with a variety of meals. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a quick and easy bread recipe, give this one a try.
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