← Back to Search Results
baking Soul Food, Southern, Southwestern, Tex-Mex
Skillet Jalapeno Cornbread

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This cornbread is very moist and has an almost cake-like texture. It’s a great accompaniment to soup and chili, and its zesty spiciness warms up any winter meal.

Yield: Serves 6 to 8

Ingredients

  • 1½ cups yellow cornmeal
  • 2 teaspoons baking powder
  • Kosher salt
  • 2/3 cup safflower oil, plus more for the pan
  • 2 eggs
  • 1 container (8 ounces) sour cream
  • 1 can (14¾ ounces) creamed corn
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons finely minced jalapeno pepper
  • ½ cup grated sharp cheddar cheese
  • ½ cup finely grated Monterey Jack cheese

Directions

1. Preheat the oven to 350°F. Oil a 9-inch ovenproof skillet or a heavyweight 9-by-11-inch baking pan.

2. In a large bowl, whisk together the cornmeal, baking powder, and salt to taste.

3. In a medium bowl, stir together the 2/3 cup of oil, the eggs, sour cream, and creamed corn. Stir in the bell and jalapeno peppers. Toss the cheeses together in a small bowl, add ¾ cup of the cheeses, and stir. Scrape this mixture into the cornmeal mixture and stir with a wooden spoon until just blended.

4. Pour the batter into the skillet. Scatter the remaining ¼ cup of the cheese over the top.

5. Bake for 45 to 50 minutes, until the edges of the cornbread begin to brown, the top is set, and a toothpick inserted in the center comes out clean. Let cool in the skillet on a wire rack for at least 30 minutes. Cut into wedges, and serve directly from the skillet.


© 2008 Barbara Scott-Goodman

Note from Cookstr's Editors

Nutritional information is based 8 servings and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

434kcal (22%)
212mg (21%)
6mg (11%)
106mcg RAE (4%)
238mg
48mg
9g
3g
3g
31g
81mg (27%)
683mg (28%)
8g (40%)
31g (48%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
desserts-4-today Desserts 4 Today
by Abby Dodge
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
food-to-live-by Food to Live By
by Myra Goodman
raos-cookbook Rao's Cookbook
by Frank Pellegrino
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?