Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, skillet jalapeno corn bread. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Compare Prices on Lodge Cornbread Skillet in Kitchen & Dining. Get Access To Daily Recipes, Tips, Product Recommendations & So Much More! Homemade cornbread, baked in a cast iron skillet, full of great jalapeño cheddar flavor!
Skillet Jalapeno Corn Bread is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Skillet Jalapeno Corn Bread is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have skillet jalapeno corn bread using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Skillet Jalapeno Corn Bread:
- Prepare 3 cups all purpose flour
- Prepare 1 Cup cornmeal
- Take 1/4 cup sugar
- Get 2 tablespoons baking powder
- Take 1 teaspoon salt
- Take 1 Cup milk
- Prepare 1 cup beer
- Take 3 eggs beaten
- Make ready 1/4 stick butter unmelted
- Prepare 1 Cup butter melted
- Make ready 8 ozs shredded cheddar cheese
- Make ready Jalapenos 3-4 tablespoons roughly chopped or fresh
- Make ready A few jalapeno slices for the top, optional
- Prepare 1 1/4 additional shredded cheese of choice, optional
Remember to thoroughly wash your hands after handling the pepper! When the oven is up to temperature and the batter is ready, take the skillet out of the oven, rotate the pan so the oil greases the sides. Pour the batter into the skillet and top with additional jalapeño slices and remaining cheese. Drain the bacon slices on paper towels, reserving bacon grease in the skillet.
Instructions to make Skillet Jalapeno Corn Bread:
- In a large bowl sift dry ingredients together
- In a separate bowl mix together wet ingredients including chopped jalapenos and cheese but not the 1/4 cup of additional cheese and fresh jalapenos.
- Quickly add the wet mix to the dry and stir until the batter is almost smooth. It will be very thick.
- Heat oven to 425* and let the batter rest while oven heats up.
- Grease a large cast iron skillet with the 1/4 stick of butter. I drop the butter in my skillet and heat the pan up in the oven until the butter just starts to sizzle. You don't have to heat pan and skillet but it's how I make mine.
- Remove buttered pan from oven if using my heated pan w/butter, with an oven mitt of course. Scrape the batter into the sizzling buttered skillet and smooth the top.
- Bake 30 minutes until golden brown and a toothpick comes out clean. If using additional cheese and jalapenos, Bake for about 15 mins remove from oven place the optional jalapenos and optional 1/4 cup shredded cheese on top and place back into the oven and cook another 15-20 minutes until golden brown, or a toothpick comes out clean.
Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside. For a crustier cornbread, bake it in a preheated cast iron skillet. Oil the inside of the skillet generously and then place it in the oven until hot. Take the skillet out of the oven and place it on a rack. Combine the wet ingredients with the dry ingredients and mix until moistened.
So that’s going to wrap this up with this exceptional food skillet jalapeno corn bread recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
