This skillet cornbread gets its heat from pepper jack cheese and jalapeño peppers.
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Adapted from The Pioneer Woman Cooks!
- 1 cup yellow corn meal
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup milk
- 1 egg
- 1/2 cup diced pepper jack cheese
- 1/4 cup diced jalapeno
- 1/4 cup vegetable shortening
Preheat oven to 450°F. In a large bowl, whisk together cornmeal, flour, salt, pepper, baking powder, and baking soda.
In a medium bowl, whisk together buttermilk, milk, and egg until combined.
Stir wet ingredients into cornmeal mixture, mix until incorporated. Stir in cheese and jalapeño.
Put shortening in cast iron skillet. Place skillet in oven and heat until shortening is translucent and completely melted.
Take skillet out of oven. Carefully pour shortening into batter, leaving a thin layer of shortening in skillet. Mix until well combined. Pour batter back into skillet and bake until cracked and golden, 25 minutes.
cast iron skillet