Jalapeño Cornbread

Savory, moist cornbread baked in a skillet in the oven
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8

Equipment

  • Cast iron or enamel skillet/Dutch oven

Ingredients
  

  • 1 TBS canola oil
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1¼ tsp baking soda
  • ½ tsp salt
  • 1 container ~ 5 oz. plain yogurt
  • ½ cup milk
  • 1 large egg
  • 5 TBS butter melted
  • ¼ cup finely chopped jalapeños
  • ½ cup frozen corn kernels
  • ½ cup grated Mexican Blend cheese

Instructions
 

  • Put the canola oil in a 9 or 10 inch cast iron skillet and place the skillet in the oven. Heat oven to 400°F with the skillet inside.
  • In a large bowl, whisk together the cornmeal, flour, baking soda and salt.
  • In a separate bowl, whisk together the yogurt, milk, and egg.
  • Pour the wet ingredients into the bowl of dry ingredients and stir to combine. Stir in melted butter, jalapeños, corn & cheese.
  • Once the oven has reached 400°F and the skillet is hot, carefully remove the empty skillet from the oven (the handle is hot!). Pour the cornbread batter into the skillet, and smooth the surface.
  • Return the skillet to the oven and bake for ~20 mins, until lightly browned on top and a skewer inserted comes out clean.
  • Let the jalapeño cornbread rest in the skillet for at least 10 mins before cutting wedges and serving. Remember that the skillet is still very hot.