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Classic corn bread skillet with jalapenos and cheddar

Grandma's classic corn bread skillet with jalapenos and cheddar

This easy to make cornbread goes well with a hearty soup or chili on a cold day. The jalapeno’s add a hint of flavour, so feel free to add more to kick up the heat. Try making it this March Break, it will be a big hit!


1 cup cornmeal

1 cup all-purpose flour

1 Tbs. baking powder

1 tsp. salt

1/4 tsp. cayenne pepper

1/4 cup sugar

1/4 cup finely chopped seeded jalapeno peppers

3/4 cup grated sharp cheddar cheese

1 egg

1 cup buttermilk

4 Tbs. (1/2 stick) unsalted butter, melted


Preheat oven to 400 degrees F and grease a 10-inch cast-iron fry pan.

In a large bowl, stir together the cornmeal, flour, baking powder, salt, cayenne, sugar, jalapenos and cheese.

In a separate bowl, whisk together the egg, buttermilk and melted butter until just blended.

Pour the egg mixture into the cornmeal mixture and fold gently until the batter is blended and no lumps remain.

Spoon the batter into the prepared pan.

Bake until a toothpick inserted into the center of the corn bread comes out clean, 20 to 25 minutes. Let cool for at least 15 minutes before serving.

Cut corn bread into wedges and serve.