Got any questions? Ask away! I’m happy to help. If you enjoy my homemade cornbread recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. There are different ways to make cornbread, but one of my favorite ways, and the easiest, is Skillet Cornbread. With cornbread in a cast iron skillet, you cook it up right in your cast iron skillet. Super easy! And super tasty. Cornbread and chili peppers are best buds, especially jalapeno peppers. I don’t think I can have cornbread anymore WITHOUT some delicious chili peppers baked in. We made this for a party and it disappeared pretty quickly. The challenge with cornbread is to ensure it does not get too dry. Melty cheddar cheese adds a bit to the moisture as well, along with outstanding flavor. Melted butter, too. You’ll get plenty of moisture in the resulting cornbread. So good! Let’s talk about how to make skillet cornbread, shall we? Wet Ingredients. In a mixing bowl, whisk together the milk, melted butter, eggs and creamed corn. Dry Ingredients. In a large bowl, combine the cornmeal, flour, baking powder, sugar, baking soda and salt and pepper. Stir in the jalapeno peppers, cheddar cheese and extra corn kernels, if using. I like to use a lot of corn, but you can skip it for a smoother cornbread. I also like extra cheese and jalapeno peppers. It could take up to 35 minutes. Boom! Done! Your cast iron skillet cornbread is ready to serve! Easy enough, isn’t it? So golden brown. I love cornbread. So good. You can use muffin tins for this cornbread recipe, but the hot skillet works out awesome for corn bread, and you can serve it right in the skillet at room temperature. It’s my favorite cornbread recipe. Yum! You can also freeze it for 3 months in freezer containers. NOTE: This recipe was updated on 10/5/20 to include new information and photos. It was originally published on 9/8/15.
