This skillet cornbread gets its signature kick from finely diced jalapeños folded right into the batter, with sharp cheddar melting into every bite for a savory, cheesy pull. Buttermilk keeps the crumb tender and moist, while a hot cast iron skillet swirled with butter gives the bottom that irresistible crisp, golden crust. The cornmeal-forward batter bakes up fast at high heat, puffing into a deep golden top that pulls slightly from the edges of the pan — the sign of a proper skillet cornbread. Cut into wedges while it's still warm and the cheese is at its gooiest, and it's a good one to keep on hand for anyone watching added sugar. Simple pantry staples and real technique do all the work here, no fuss required.
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Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl until evenly combined.
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