Cornbread is a staple in my household but I know that among many, it can be a pretty controversial topic. Is it better sweet? Completely savory? Chunky with fresh corn kernels? The list of possibilities goes on! This cast iron skillet cornbread recipe is a simple, leveled up version of the classic lightly sweetened cornbread that everyone knows and loves. To make it even more exciting, I’ve included my recipe for the ultimate whipped cinnamon honey butter that is the perfect pairing for this kicked up cornbread.
Why you should make this poblano jalapeño cornbread recipe:
To me, cornbread will always be the perfect side dish for soups, stews, hearty chili and bbq. I decided it was time for an upgrade though! The cornbread I always loved so much growing up was a little sweet with crispy edges. I’ve finally landed on a good cornbread recipe that checks all those boxes plus more! This version is full of southwestern flavors and kicked up with fresh jalapeño peppers too.
Ingredients for this cast iron skillet cornbread with peppers:
- All-purpose flour
- Yellow cornmeal
- Baking soda
- Baking powder
- Granulated sugar
- Whole milk or buttermilk
- Poblano and jalapeño pepper: You can use green peppers, bell pepper strips or chili peppers too.
How to make moist cornbread:
- Set your ovenproof skillet in a hot oven to preheat.
- Combine the dry ingredients and whisk well to evenly distribute the baking soda and baking powder.
- Make a well in the center and add in the wet ingredients.
- Whisk everything together to form a batter then fold in the sliced peppers.
- Pour the cornbread batter into the hot skillet and bake!
You can still make this recipe without preheating the skillet. The reason a hot skillet is ideal is so that the edges of the cornbread get extra crispy because they have a head start on baking. Either way the cornbread will still be delicious though!
All of these will work for this recipe. The main difference between the three is just fat content. Fat equals richness and tenderness. Therefore, using buttermilk or whole milk will give more tender results but what’s important is that all the milks aid in keeping the cornbread moist so feel free to use what you have!
I always use a cast iron pan for this recipe because it gives the cornbread crispy, browned edges that are the perfect contrast its soft, buttery inside. If you are looking for a great cast iron company to buy from, Cuisinel is one of my favorites. Their products are available through their website as well as Amazon.com and chances are if you reach out to me directly, I’ll have an active discount code you can use on any purchase with them!
This step of removing the seeds and ribs from the peppers is completely optional. If you want the finished cornbread to be spicier, go ahead and leave the seeds in! If you don’t want to use the peppers at all then go ahead and leave them out completely! This is still a great cornbread recipe without them.
Pepper Skillet Cornbread
- (1) 9 inch cast iron skillet
- 1 mandolin (optional)
- 1 stand mixer or electric hand mixer (only if you're making the butter)
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tbsp cornstarch
- 1 cup granulated sugar
- 1 1/4 cups milk or buttermilk
- 1 stick butter melted
- 1/4 cup honey
- 2 large eggs
- 1 poblano pepper ribs and seeds removed
- 1 jalapeño pepper ribs and seeds removed
Whipped Cinnamon Honey Butter:
- 1 stick softened butter
- 1/2 cup powdered sugar
- 1/4 cup honey
- 1 tsp ground cinnamon
- Preheat your oven to 375 degrees F and set your skillet inside to preheat.
- In a large bowl, combine the flour, cornmeal, baking soda, baking powder, cornstarch and sugar.
- Once that's well mixed, create a well in the center and add in the milk, melted butter, honey and eggs. Mix again.
- If you have one, use a mandolin to thinly slice the poblano and jalapeño. If not, using a sharp knife is fine!
- Fold the sliced peppers into the batter.
- Transfer the batter into your hot cast iron skillet and bake for 40 minutes or until an inserted toothpick comes out clean.
To make the whipped honey cinnamon butter:
- In your stand mixer or a medium sized bowl, add in all the ingredients listed. Whip on medium/high speed for 2 minutes.
- Scrape down the sides of the bowl and whip for another 30 seconds to make sure everything is well incorporated.
- The butter should be extremely fluffy. Give it a quick taste and make adjustments to fit your liking!
This cornbread is best served warm so that the butter gets all melty and delicious when spread on top. It is the perfect balance of sweet, spicy and savory all in one bite!
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