This skillet cornbread comes together with a hearty mix of cornmeal and a touch of flour, whisked with buttermilk and eggs for a rich, tender crumb. Melted butter swirled into a screaming-hot cast iron skillet gives the bottom that irresistible golden, almost-fried crust, while sharp cheddar folded into the batter melts into pockets of gooey, savory goodness throughout. Diced jalapeños bring a bright, peppery kick, and a generous scatter of extra cheese and pepper on top crisps up beautifully as it bakes. Pulled from the oven with deep-golden edges and a clean-cutting center, it's the kind of side that disappears fast at the table. Because the flavor here leans on real cornmeal, sharp cheese, and fresh jalapeño heat rather than any sweetness, it's a solid pick for anyone keeping an eye on added sugar. Serve it warm in wedges alongside chili, soup, or a big pot of beans for a satisfying, savory finish.
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Learn more →8 servings
Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it preheats, for at least 10 minutes.
Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl until evenly combined.
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