30-Minute Cast Iron Skillet Cornbread (Spicy & Cheesy)
Packed with sharp cheddar and spicy jalapeños, this skillet cornbread bakes up tender inside with irresistibly crisp edges. A sweet-and-savory side that pairs beautifully with chili or festive spreads.
Servings: 10 servings
Calories: 314kcal
Equipment
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 all-purpose flour
- 2 Tbsp granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1½ cups sharp cheddar cheese, grated
- 1 large jalapeño, diced, about 2-3 Tbsp
- 1 Tbsp chives, thinly sliced
- Flaky sea salt
Instructions
- Preheat the skillet. Place a cast iron skillet on the center rack of the oven, then preheat to 425°F (218°C) so the pan gets nice and hot.
- Mix the dry ingredients. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 2 Tbsp sugar, 1½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- Mix the wet ingredients. In a separate bowl, whisk 2 eggs, 1 cup buttermilk, 4 Tbsp melted butter, and 2 Tbsp honey until smooth.
- Combine. Make a well in the dry ingredients, then pour in the wet mixture. Add minced jalapeño and 1½ cups shredded cheddar. Stir just until combined—don’t overmix.
- Bake. Carefully remove the hot skillet from the oven and add the remaining 2 Tbsp butter. Swirl to melt and coat the pan, then immediately pour in the batter. Bake for 15–20 minutes, until golden and set in the center.
- Finish and serve. Drizzle with extra honey or melted butter right away. Top with chives and flaky sea salt, if desired. Serve warm.
Notes
- Cornmeal: I strongly prefer finely ground cornmeal for a smoother, more tender crumb. Coarse cornmeal will work, but expect a heartier, more textured cornbread.
- To freeze: Cool completely, then wrap individual slices tightly in plastic wrap and again in aluminum foil. Transfer to a freezer-safe bag or container and seal well. Freeze up to 3 months.
- To reheat: Thaw overnight in the refrigerator or place frozen slices on a baking sheet and warm in a 350°F (177°C) oven until heated through. You can also reheat gently in the 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
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