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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Cast Iron Skillet Cornbread

Posted by: ari | well seasoned

Lightly sweetened cast iron skillet cornbread is spicy and cheesy. Packed with jalapeños and cheddar cheese, this easy cornbread recipe is perfect as a side dish for your holiday feast or as the base for your favorite chili recipe. Freezer-friendly, so a great option to make ahead and reheat before serving!

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Posted by: ari | well seasoned
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5 from 2 votes

Cast Iron Skillet Cornbread

Lightly sweetened cast iron skillet cornbread is spicy and cheesy. Packed with jalapeños and cheddar cheese, this easy cornbread recipe is perfect as a side dish for your holiday feast or as the base for your favorite chili recipe. Freezer-friendly!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: buttermilk cornbread, cornbread recipe, jalapeno cheddar
Servings: 10 servings
Calories: 314kcal
Author: ari | well seasoned

Equipment

  • Cast iron skillet

Ingredients

  • 6 Tbsp unsalted butter divided
  • 2 large eggs room temperature
  • 1 cup buttermilk
  • 2 Tbsp honey plus more for serving
  • 1 cup cornmeal finely ground, see note below
  • 1 cup AP flour
  • 2 Tbsp granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 ½ cups sharp cheddar cheese grated
  • 1 large jalapeño minced, about 2-3 Tbsp
  • 1 Tbsp chives chopped
  • Flaky sea salt for serving

Instructions

  • Place cast iron skillet on a rack in the middle oven an oven, then preheat to 425F. 
  • In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together eggs, buttermilk, 4 Tbsp melted butter and honey.
  • Make a well in the dry ingredients, then add wet ingredients, minced jalapeño, and cheddar, then mix to incorporate.
  • Carefully remove hot skillet from the oven, then add remaining 2 Tbsp butter. Swirl the pan until melted, then quickly pour batter into the skillet. Bake cornbread 15-20 minutes, then immediately drizzle with additional honey or butter. Top with chives (optional) and flaky sea salt. Serve immediately.

Notes

  • Cornmeal: we have a strong preference for finely ground cornmeal for a smoother texture to the cornbread. If you prefer coarse ground cornmeal, just note that the texture will be different.
  • To freeze: allow cornbread to cool completely, then wrap individual pieces in plastic wrap. Wrap each piece in aluminum foil, then place in a large freezer safe bag or container and seal well. Use within 3 months.
  • To reheat from freezer: either allow cornbread to defrost overnight in a refrigerator or place frozen slices on a baking sheet and heat in an oven preheated to 350F until warm throughout. Cornbread can also be reheated in a microwave.

Nutrition

Calories: 314kcal | Carbohydrates: 31g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 561mg | Potassium: 150mg | Fiber: 2g | Sugar: 8g | Vitamin A: 491IU | Vitamin C: 2mg | Calcium: 223mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!