Take your cast iron cornbread to a whole new level with fresh corn and jalapeño peppers!
Rich and golden on the outside and moist and tender on the inside with the perfect amount of spice from the jalapeño peppers!
Whether you prefer northern cornbread or southern cornbread, you really must try this jalapeño cornbread!
It is baked in a cast iron skillet with whole corn, jalapeño peppers and buttermilk!
The whole corn makes it so moist and the jalapeño peppers give it an extra kick. There isn't any cheese in it, but you could definitely add some!
This is an old Cooking Light recipe that I've been making ever since I found it in the 1997 annual!
- Cilantro - can substitute parsley if you don't like cilantro.
- Jalapeño pepper - gives it the kick. Can sub your favorite hot pepper! Save some and make a Jalapeño Simple Syrup to kick up your cocktails!
- Corn - I had fresh corn, but you can use frozen (thawed) or canned (drained.)
- Eggs, buttermilk, sour cream and butter - I used full fat versions of all, but you can definitely substitute lower fat versions.
- Cornmeal, all purpose flower, sugar, salt and baking powder - if you're in the south you can definitely sub white lily flour for the all purpose. I used yellow cornmeal, but white will also work.
Step by step instructions.
Preheat the oven to 400.
Add about a tablespoon and a half of butter to a cast iron skillet. You can place it in the oven to heat up and melt the butter, but I prefer to do it on the stove so that I can make sure the butter doesn't burn. You want the butter melted and just starting to brown.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
Prep the veggies by mincing the cilantro and the jalapeño pepper. If using fresh corn, cut it off the cob.
In a smaller bowl combine the corn, buttermilk, sour cream, cilantro, jalapeño pepper and a tablespoon of melted butter. Stir well to mix.
Add wet ingredients to dry ingredients and stir until all the dry ingredients are moistened.
Spoon into hot skillet and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
This is our new favorite cornbread recipe! The corn makes it extra moist and flavorful and the jalapeño pepper adds just the right amount of kick.
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- 2 tablespoons butter divided
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup corn fresh or frozen (thawed)
- 1 cup low fat buttermilk
- ⅓ cup sour cream
- ¼ cup cilantro chopped
- 1 tablespoon jalapeno pepper seeded and chopped
- 2 eggs lightly beated
- Preheat oven to 400.
- Place one tablespoon of butter in a 9 inch cast iron skillet and heat over medium heat until butter is melted and skillet is hot.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk to combine.
- In a smaller bowl, combine the corn, buttermilk, sour cream, cilantro, jalapeño pepper, eggs and a tablespoon of melted butter.
- Add the wet ingredients into the dry ingredients and stir until moistened.
- Bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean.