Cheddar and Jalapeno Skillet Cornbread

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Dietary: Kosher, Peanut-Free, Tree-Nut Free, Vegetarian, Whole Grain

Delicious with just the right amount of peppery bite. You won't be able to stop at just one slice.

Prep: 7 min
Total Time: 37 min
Yield: 10-12 servings


  • 1 cup plus 1-2 Tbsp Hodgson Mill Yellow Corn Meal
  • 1 cup Hodgson Mill All Purpose White Flour
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 1/3 cup butter, melted
  • 1 egg, beaten
  • 1/3 cup creamed corn
  • 2 green onions, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 cup cheddar cheese, grated or shredded
  • 1-2 Tbsp. vegetable oil, or bacon drippings


  • Preheat oven to 425ºF. Place a 10-inch cast iron skillet in the oven to pre-heat.
  • In a medium bowl, mix one cup of corn meal, flour, baking powder and salt. In a small bowl, whisk the milk, butter, and egg together. Add to the flour mixture and stir just until blended. Stir in the creamed corn, green onions, jalapeño and cheddar cheese.
  • Remove the hot skillet from the oven with hot pads and add 1-2 Tbsp. oil or bacon drippings to the pan to melt. Sprinkle with 1-2 Tbsp. corn meal or just until the bottom of the pan is covered. Place skillet back in the oven with hot pads and bake just until the cornmeal begins to brown, about 3-4 minutes. Remove from oven and add the batter to the skillet. Bake for 25-30 minutes or until the top is lightly browned and the edges are pulling away from the side of the skillet. Serve warm or at room temperature.