Skillet Jalapeno Cornbread
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.
Serves6 to 8
Total Timeunder 2 hours
Recipe Courseside dish
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, rich, savory, tangy
Type of Dishcorn bread
- 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
Preheat the oven to 350°F. Oil a 9-inch ovenproof skillet or a heavyweight 9-by-11-inch baking pan.
In a large bowl, whisk together the cornmeal, baking powder, and salt to taste.
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.
Pour the batter into the skillet. Scatter the remaining ¼ cup of the cheese over the top.
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