One of my very best friends is getting married in October, and she has been asking a lot of good questions regarding their wedding registry. She came over a few weeks ago and we spent a good amount of time going through our kitchen cabinets and drawers, chatting about essential items for the registry and discussing things like the many functions of a food processor and why you can never have too many wooden spoons. As we chatted our way through every nook and cranny of our kitchen, we reached the corner cabinet where our pots and pans are located. As I pulled out one of our cast iron pans to show her, I’m sure look on my face was one of pure joy and pride. Hers, on the other hand was more confused. I get it- cast iron pans aren’t flashy. They aren’t expensive. They aren’t really that cute. However, we use cast iron (and I’m not joking) at least 4 times a week if not more. People have been cooking with these durable pans for generations, and if you take good care of them, they’ll last for generations to come.
Using a cast iron skillet, I can achieve perfectly crispy chicken skin, serve a killer grilled cheese sandwich, whip up a beautiful brunch frittata, and more. One of my new favorite things to make with a cast iron skillet is this jalapeño cheddar skillet cornbread. Jiffy cornbread mix makes this dish super easy. Simply mix all the ingredients together, pour into a preheated cast iron skillet, and bake. The bread will stay warm in the cast iron as you bring it out to the table. Enjoy!
Jalapeño Cheddar Skillet Cornbread
Prep Time: 10 min. Cook Time: 20 min.
Ingredients:
2 boxes Jiffy cornbread mix
2 jalapeños, seeds removed and diced
2 eggs
2/3 cup milk
2 cups cheddar cheese, shredded
Preparation:
Place 10″ round or square cast iron skillet in the oven as you preheat oven to 400°. In a large bowl, combine all ingredients and stir until just combined. It’s okay if your mixture is a little lumpy.
Once the oven is preheated, take the pan out of the oven, and pour in the cornbread batter. Bake for about 20-25 minutes until cooked through and top is a light golden brown color. Serve warm.
We’re St. Louis food bloggers who love to cook! Join us on our culinary adventures as we keep a fresh outlook on life, love, and food.
Well you’re not going to believe this but it’s true. Just about 2 or 3 weeks ago I bought a cast iron skillet. My grandmother’s and my mom always used them but I never did. Well I found one on sale and picked it up. I haven’t even used it or even took it out of the box. I do enjoy corn bread with soups and stews but just bake it in a casserole dish. I have seen cast iron skillets used alot and praised on the Food Network channel and now your comments. It must be a sign! So I’m going to get it out and open the box and make your cornbread recipe tomorrow. Sounds really good!
One question though … do I have to use the jalapeno pepper or can I use less? Thanks for all the great recipes. We’ve loved them all!
Hi Brenda! Too funny that you just bought a cast iron pan. Perfect! You don’t have to use any of the jalapeño pepper. That shouldn’t effect the recipe. You could also try using a green bell pepper instead, it would still add nice color without the heat. Let me know how it turns out!
Do you oil the pan first?? My great grand and grandmother did.
Also do you “season” your cast Iron Skillet before storing it??
Hi Tori! We do season our pan before storing it, which should make it naturally non-stick. So, no need for extra oil. Hope it turns out well!
What’s one of the main ingredients in your cornbread?? Jalapeños! Guess who forgot to buy them?? LOL. So I just made regular cornbread. I did add oil to the pan ONLY because it was new. It turned out pretty good. Not as good as my great grandmother use to make. One day I’ll make this 😉
This is such a great little recipe! I did modify and add a can of creamed corn so it’s got a great slightly sweet and spicy thing going on. Thanks for sharing!