SKILLET CORNBREAD WITH JALAPENOS
Baking cornbread in a cast-iron skillet gives it a crisp, brown crust, and keeps the inside moist and light; serve the bread right from the pan.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Put butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3 to 5 minutes.
- Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk.
- Carefully remove hot skillet from oven; immediately pour butter into the buttermilk mixture, and whisk to combine. Using a pastry brush, coat bottom and sides of pan with remaining butter.
- Stir cornmeal mixture into buttermilk mixture until just moistened. Stir in jalapeno. Scrape batter into hot skillet; bake until golden, about 25 minutes. Let cool at least 10 minutes before slicing and serving.
Nutrition Facts : Calories 181 g, Fat 6 g, Fiber 2 g, Protein 5 g
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Surya Kafle
ksurya89@hotmail.frI can't wait to try this recipe!
Cabdiraxmaan Yuusuf
cabdiraxmaanyuusuf85@gmail.comThis recipe is a keeper!
BmsEnglish Teacher
t-bmsenglish98@yahoo.comI've made this cornbread several times, and it's always a hit. It's so easy to make, and it always turns out delicious.
silver ononogbo
ononogbos@hotmail.frThis cornbread is a great way to use up leftover corn on the cob.
Nkanyiso Mbunga
nkanyiso_m@hotmail.comI made this cornbread in a cast iron skillet, and it turned out perfectly. The crust was crispy and the inside was moist and fluffy.
Abella Rose
a55@yahoo.comThis cornbread is perfect for a summer cookout.
Erica Ward
ward74@hotmail.comI'm not a big fan of jalapenos, but I still loved this cornbread. The sweetness of the cornbread balanced out the spice of the jalapenos perfectly.
Dj komol
komol-dj@gmail.comThis cornbread is so good, it doesn't even need butter.
Joshua Holland
joshua_h@gmail.comI made this cornbread for a potluck, and it was a huge hit. Everyone loved it!
Sandra wellington
w.sandra13@yahoo.comI've never been a big fan of cornbread, but this recipe changed my mind. It's so moist and flavorful, and the jalapenos add a nice touch.
Marilyn Booth
marilynbooth@aol.comThis is a great recipe for a quick and easy weeknight dinner. It's also a great way to use up leftover corn.
Hannah Swiger
h@gmail.comThis cornbread was a great addition to my chili night. It was moist and flavorful, and the jalapenos added a nice kick.
Ezzaldeen Mousttat
m.ezzaldeen@hotmail.co.ukThis is the best cornbread recipe I've ever tried. It's so easy to make, and it's always delicious.
sakhawat Butt
buttsakhawat56@aol.comI've made this cornbread several times now, and it's always a crowd-pleaser. It's so easy to make, and it always turns out perfectly.
Arman Shahriar
s-arman17@aol.comThis cornbread was a hit at my last dinner party! It was so moist and flavorful, and the jalapenos added just the right amount of spice.