Jalapeno Cheddar Skillet Cornbread

Jalapeno Cheddar Skillet Cornbread

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.

Author

Tubby Tom

Prep Time

15 minutes

Cook Time

25 minutes

Servings

8

Cuisine

American

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

1. Preheat oven to 200°C.
2. In a large bowl, combine flour, cornmeal, magic dust seasoning, baking powder, sugar, and pecan smoked sea salt.
3. Stir in cheddar and jalapenos, mixing well.
4. In a separate bowl, whisk together eggs, buttermilk, sour cream and melted butter.
5. Combine the wet and dry ingredients, stirring until just combined.
6. Heat garlic smoked rapeseed oil in a skillet over medium heat.
7. Pour the batter into the skillet and spread evenly.
8. Transfer skillet to oven and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.