My jalapeno cheddar cornbread is a skillet cornbread with jalapeños, scallions, and cheddar cheese. This is the perfect side dish for all of the soups, stews, and casseroles that come with the Fall season. The name implies that this is a spicy cornbread, but that’s not the case at all. The flavor of the jalapeños complements the corn meal really well without adding spice. You won’t find any sugar in here either, this is a savory cornbread that I’m kind of addicted to!
Before getting started on the batter, I put some butter and oil in a cast iron skillet and put it in a hot oven. This will give the cornbread a crisp crust.
Here I have some chopped scallions, some very finely chopped jalapeños, my dry ingredients in one bowl, and my wet ingredients in a separate bowl. I removed the ribs, which is the white pithy looking part, and the seeds from the jalapeño before chopping it. Removing the ribs and the seeds eliminates much of the heat in a jalapeño.
Next, add the scallions, jalapeños, and a ton of grated cheddar cheese, to the wet ingredients. Add the wet ingredients to the dry ingredients and mix.
Carefully remove the hot skillet from the hot oven and pour in the batter. Bake at 350 degrees for 20 minutes.
After 20 minutes, insert a toothpick. If it comes out clean, your cornbread is done. If not, bake a few more minutes and retest.
Let the cornbread rest 10-15 minutes before slicing. Don’t forget, that skillet is hot! Be very careful!!!
Because the skillet was heated before adding the batter, the cornbread has a golden, crisp crust while the inside is tender and flaky.
Top a slice of jalapeno cheddar cornbread with some butter and bring on the soup!