There's nothing better than a slice of homemade skillet jalapeño cheddar cornbread! Made with a handful of staple pantry ingredients, this cornbread turns out tender and flavorful, with chopped jalapeños and melty cheddar cheese.
Preheat oven to 425 degrees Fahrenheit. Place a 10 inch cast iron skillet in the preheating oven to warm up while you mix your batter.
In a large bowl, whisk together all of the dry ingredients - cornmeal, flour, sugar, baking powder, baking soda, and salt.
Add the buttermilk, melted butter, and eggs to the dry ingredients and stir until just combined. Do not overmix your batter.
Slice one of your jalapeños, setting it aside for later. Dice your remaining two jalapeños and fold them into your batter along with the shredded cheese.
Remove the hot skillet (carefully!) from the oven and coat the bottom and sides with butter (you can also use a cooking spray or oil, but butter will provide the best flavor).
Pour your batter into the hot skillet, top with the sliced jalapeños, and place back in the oven. Bake for 20-24 minutes, or until toothpick inserted into center comes out clean (or with a few crumbs). Allow to cool for 10 minutes before serving.
Optionally, brush the top with more melted butter before serving.
If you do not have a cast iron skillet, a 9 to 10 inch round deep dish pie pan will work. Baking time may need to be adjusted slightly.
Cornbread will keep for 1-2 days in a sealed container at room temperature, up to 1 week in the refrigerator, or frozen for up to 3 months.
Buttermilk substitute - add 1 tablespoon of white vinegar to your measuring cup, then fill to the 1 cup mark with milk. Allow to set for 5 minutes, then add to your batter as directed.