Golden, crackly-edged cornbread baked in a screaming-hot cast iron skillet is hard to beat, and this version doesn't hold back on flavor. Sharp cheddar gets folded straight into the batter and piled on top until it melts into a bubbly, browned crust, while diced jalapeños bring pops of heat throughout and a few reserved pieces on top for a little extra bite. Buttermilk keeps the crumb rich and tender, and that sizzle when the batter hits the hot skillet is what gives the bottom its deep golden color and craggy texture. Sweetened just enough to balance the spice and salt, this is the kind of cornbread that disappears in wedges straight from the pan. It's a satisfying, cheesy, spicy side that fits neatly into a gluten free spread alongside chili, barbecue, or a big pot of beans.
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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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