Go Back
+ servings
top view skillet cornbread
Print

Homemade Jalapeno Skillet Cornbread

This Skillet Cornbread made in the oven is incredible moist and filled with so much flavor all thanks to butter milk, savory cheddar cheese, jalapeño, and corn. Way better than Jiffy and perfect as an easy addition to dinner!
Course bread, Main Course, Side Dish
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 people
Calories 244kcal
Author Rena

Ingredients

  • 1/2 cup applesauce unsweetened
  • 3 eggs large
  • 1/2 cup buttermilk
  • 2 tablespoons olive oil
  • 1 cup yellow cornmeal
  • 2/3 cup whole wheat flour
  • 1/2 teaspoon kosher salt to taste
  • 1 teaspoon baking powder
  • 1 cup cheddar cheese shredded
  • 1 jalapeño diced
  • 1/3 cup corn canned, drained

Instructions

  • Preheat your oven to 375°Fahrenheit and spray a medium-large skillet with cooking oil spray. 
  • In a mixing bowl combine the applesauce, eggs, buttermilk and oil. Mix until well combined.
  • Stir in the cornmeal, flour, salt and baking powder.
  • Fold in the cheese, jalapeños and corn.
  • Transfer the batter into the prepared skillet and add some jalapeño slices on top, if desired.
  • Bake at 375°Fahrenheit for 30-35 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the middle comes out clean.
  • Enjoy!

Notes

Notes
  • Oil: You can use any oil you have available such as avocado oil, grapeseed oil, etc. You may also use butter.
  • Store the leftovers in an airtight container in the refrigerator for up to four days for optimal fresh flavors.
  • Freeze the cornbread for up to six months. Store in a freezer-friendly bag or container.
  • Do not over-bake the cornbread or it will have a very dry texture.
  • Do not over-mix the batter.

Nutrition

Calories: 244kcal | Carbohydrates: 26g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 327mg | Potassium: 187mg | Fiber: 3g | Sugar: 3g | Vitamin A: 296IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 1mg