Jalapeno Cheddar Skillet Cornbread
Jalapeno Cheddar Skillet Cornbread
Tubby Tom
8
15 minutes
25 minutes
250
American
This Jalapeno Cheddar Skillet Cornbread brings a smoky, spicy twist to a classic favorite. Infused with the rich flavors of cheddar and jalapenos, and highlighted with magic dust seasoning and pecan smoked sea salt, this cornbread achieves a perfect balance of heat and savory flavors. The addition of garlic smoked rapeseed oil heightens the complexity, making each bite deeply satisfying. Baked in a skillet, it offers a crisp crust with a moist interior that's perfect for pairing with chili or BBQ.
Ingredients
125g All Purpose Flour
215g Cornmeal
1 hefty tablespoon Magic Dust Seasoning
- 1 teaspoon Baking Powder
- 1 tablespoon Sugar
- 1/2 teaspoon Pecan Smoked Sea Salt
215g Cheddar, shredded
1 small jar Sliced Jalapenos
- 2 Eggs
180g Buttermilk
a big smear of Unsalted Butter, melted
1 drizzle of Garlic Smoked Rapeseed Oil
120g Sour Cream
Directions
Preheat oven to 200°C.
- In a large bowl, combine flour, cornmeal, magic dust seasoning, baking powder, sugar, and pecan smoked sea salt.
- Stir in cheddar and jalapenos, mixing well.
In a separate bowl, whisk together eggs, buttermilk, sour cream and melted butter.
- Combine the wet and dry ingredients, stirring until just combined.
- Heat garlic smoked rapeseed oil in a skillet over medium heat.
- Pour the batter into the skillet and spread evenly.
- Transfer skillet to oven and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
