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Cheese and Jalapeno Skillet Cornbread Recipe

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This recipe for Cheese and Jalapeno Skillet Cornbread is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 C butter and 2 T for skillet
1/3 C sugar
4 large eggs
½ C buttermilk
2 jalapenos, minced
½ C canned corn
¾ C grated sharp cheddar cheese
½ C cream cheese
1 C all purpose flour
1 C yellow cornmeal
2 ¼ tsp. baking powder
1 tsp. salt
½ tsp. smoked Spanish paprika
Directions:
Directions:
Preheat oven to 400 degrees. Cream together butter and sugar in a medium mixing bowl.

Add eggs, buttermilk, jalapenos, corn, cheddar cheese and cream cheese, mixing after each addition.

Sift together dry ingredients. Add dry mixture to the batter in three batches, mixing well after each addition.

Place a 9” cast iron skill in the preheated oven and heat for 5 minutes.
Remove skillet from the oven and melt remaining butter in hot pan. Swirl butter as it melts to cover pan bottom. Spoon batter into pan and spread evenly.

Bake for 20 – 25 minutes until golden brown and toothpick comes out clean when inserted into middle of cornbread.

Serves 8 – 10.
Personal Notes:
Personal Notes:
It is true that this contains rich ingredients. The result is so moist and delicious that it is worth the calories! The cornbread can also be made as muffins.

 

 

 

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