Golden, craggy, and studded with melted cheddar in every bite, this skillet cornbread gets its signature crackly crust from being poured into a screaming-hot cast iron pan. Sharp cheddar gets folded straight into the buttermilk batter and then piled on top for a bubbly, browned finish, while diced jalapeños add little pops of heat throughout — with a few reserved for the top so you get that charred, spicy contrast in every slice. The cornmeal keeps the crumb hearty and slightly coarse, while the buttermilk and eggs give it a rich, tender bite underneath that crust. It bakes up fast at high heat, so you get a deeply golden top and moist center without much fuss. Pull it from the oven, let it rest just long enough to slice into wedges, and serve it warm alongside chili, soup, or a big pot of beans. This one is a natural fit for a vegetarian table, no fuss involved.
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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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