Cheddar and Jalapeño Skillet Cornbread

Crispy on the bottom but moist on the inside, this kicked up cornbread is a family favorite.
Servings 8 servings


  • 1 cup yellow corn meal plus 1-2 tablespoons
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/3 cup melted butter
  • 1 large egg beaten
  • 1/3 cup canned creamed corn
  • 2 green onions chopped
  • 1 jalapeño seeded and chopped
  • 1 cup grated cheddar cheese
  • 1-2 tablespoons bacon drippings or vegetable oil


  1. Preheat the oven to 425 degrees F. Place a 10-inch cast iron skillet in the oven to pre heat.
  2. In a medium bowl, mix the 1 cup corn meal, flour, baking powder and salt. In a small bowl whisk the milk, butter and egg together. Add to the flour mixture and stir just until blended. Stir in the creamed corn, green onions, jalapeño and cheddar cheese.
  3. Remove the hot skillet from the oven (use hot pads!) and add 1-2 tablespoons bacon drippings to the pan to melt. Sprinkle with 1-2 tablespoons corn meal or just until the bottom of the pan is covered. Place back in the oven (use hot pads!) and bake just until the cornmeal begins to brown, about 3-4 minutes. Add the batter to the skillet and bake for 25-30 minutes or until the top is lightly browned and the edges are pulling away from the side of the skillet. Serve warm or at room temperature.