Cast-Iron Pan Jalapeño Cornbread

Amp up your boring cornbread with cheddar and jalapeños

Ronda Kimbrow Photography via Getty Images

This twist on a classic cast-iron pan cornbread includes jalapeños, corn, cheddar cheese and green onions. It’s crispy on the sides and bottom but soft on the inside.

Ingredients

• 1 1/2 sticks unsalted butter
• 1 Cup plus 2 tablespoons stone-ground cornmeal
• 1 Cup unbleached all-purpose flour
• 1 Tablespoon baking powder
• 1 Teaspoon table salt
• 1 Cup buttermilk (substitute milk if you don’t have buttermilk)
• 2 Tablespoons packed brown sugar
• 2 large eggs
• 1/4 Cup corn kernels, fresh or frozen
• 1-2 fresh jalapeños, minced (seeded if you don’t like the heat)
• 2 green onions, diced (just the white part)
• 1 Cup mild or medium cheddar, grated
• 1 Tablespoon olive oil

Servings10

Calories Per Serving316

Folate equivalent (total)52µg13%

Riboflavin (B2)0.2mg17.9%

• 1 cup cornmeal
• 1 cup all-purpose flour
• ⅔ cup sugar
• 2 teaspoons salt
• 3 ½ teaspoons baking powder
• 1 large egg
• ½ cup milk
• ½ cup buttermilk
• ⅓ cup canola oil
• Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.

• 1 cup cornmeal
• 1 cup all-purpose flour
• ⅔ cup sugar
• 2 teaspoons salt
• 3 ½ teaspoons baking powder
• 1 large egg
• ½ cup milk
• ½ cup buttermilk
• ⅓ cup canola oil
• Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.

• 1 cup cornmeal
• 1 cup all-purpose flour
• ⅔ cup sugar
• 2 teaspoons salt
• 3 ½ teaspoons baking powder
• 1 large egg
• ½ cup milk
• ½ cup buttermilk
• ⅓ cup canola oil
• Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.

• 1 cup cornmeal
• 1 cup all-purpose flour
• ⅔ cup sugar
• 2 teaspoons salt
• 3 ½ teaspoons baking powder
• 1 large egg
• ½ cup milk
• ½ cup buttermilk
• ⅓ cup canola oil
• Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.

• 1 cup cornmeal
• 1 cup all-purpose flour
• ⅔ cup sugar
• 2 teaspoons salt
• 3 ½ teaspoons baking powder
• 1 large egg
• ½ cup milk
• ½ cup buttermilk
• ⅓ cup canola oil
• Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.

• 1 cup cornmeal
• 1 cup all-purpose flour
• ⅔ cup sugar
• 2 teaspoons salt
• 3 ½ teaspoons baking powder
• 1 large egg
• ½ cup milk
• ½ cup buttermilk
• ⅓ cup canola oil
• Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.

• 1 cup cornmeal
• 1 cup all-purpose flour
• ⅔ cup sugar
• 2 teaspoons salt
• 3 ½ teaspoons baking powder
• 1 large egg
• ½ cup milk
• ½ cup buttermilk
• ⅓ cup canola oil
• Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.

• 1 cup cornmeal
• 1 cup all-purpose flour
• ⅔ cup sugar
• 2 teaspoons salt
• 3 ½ teaspoons baking powder
• 1 large egg
• ½ cup milk
• ½ cup buttermilk
• ⅓ cup canola oil
• Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.

• 1 cup cornmeal
• 1 cup all-purpose flour
• ⅔ cup sugar
• 2 teaspoons salt
• 3 ½ teaspoons baking powder
• 1 large egg
• ½ cup milk
• ½ cup buttermilk
• ⅓ cup canola oil
• Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.

• 1 cup cornmeal
• 1 cup all-purpose flour
• ⅔ cup sugar
• 2 teaspoons salt
• 3 ½ teaspoons baking powder
• 1 large egg
• ½ cup milk
• ½ cup buttermilk
• ⅓ cup canola oil
• Butter, as needed

Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.

In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.

Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.

Watch the video: Maisbrot aus der Gusseisen Maisbrotpfanne von BBQ Toro. Cornbread-Polenta-Palenta Grillbeilage (July 2022).