Eggless Classic Jalapeño Cornbread

This skillet cornbread is all about contrast: sweet, toasty cornmeal against the sharp bite of fresh jalapeño and melty pockets of sharp cheddar throughout. The batter comes together quickly, folding diced peppers and cheese right into the dry ingredients before it hits a screaming-hot cast iron skillet coated in sizzling butter. That hot-skillet trick is what gives the bottom and edges their deep golden crust while the center stays tender and moist. Buttermilk keeps the crumb soft and slightly tangy, balancing the heat from the jalapeños beautifully. It bakes up fast, rests just long enough to slice cleanly into wedges, and makes a great side for chili, barbecue, or just a smear of butter while it's still warm. It's a solid pick for an egg free table without losing any of that classic Southern cornbread texture and flavor.

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