Quick Skillet Jalapeño Cornbread
85% authentic · American
A simplified, faster version of jalapeño cornbread, perfect for a weeknight side dish. It uses a cast-iron skillet for a crispy crust and is ready in under 30 minutes.
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Ingredients
- cornbread mix1 box (approx. 7-8 oz)
- milk2/3 cup
- egg1
- vegetable oil1/4 cup
- fresh jalapeños, seeded and diced1-2
- shredded Monterey Jack cheese1/2 cup
Steps
- 1
Preheat oven to 400°F (200°C). Add 1 tablespoon of vegetable oil to a 9-inch cast-iron skillet and heat in the oven while it preheats.
- 2
In a medium bowl, combine cornbread mix, milk, egg, and 1/4 cup vegetable oil. Stir until just combined.
- 3
Fold in the diced jalapeños and shredded cheese.
- 4
Carefully remove the hot skillet from the oven. Pour the batter into the hot skillet. The batter will sizzle.
- 5
Bake for 15-20 minutes, or until golden brown and a toothpick inserted comes out clean.
- 6
Let cool for a few minutes before cutting into wedges.
