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Gallery Skillet Cornbread with Jalapenos Recipe Summary prep: 10 mins total: 35 mins Servings: 10

Ingredients Ingredient Checklist 4 tablespoons butter 2 cups stone-ground yellow cornmeal 1 tablespoon sugar 1 teaspoon baking soda 1 1/2 teaspoons salt 2 large eggs 2 cups low-fat buttermilk 1 medium pickled jalapeno chile, minced (about 2 tablespoons)

Cook’s Notes If you don’t have a cast-iron skillet, use a 9-inch square baking pan; cool bread in pan on a rack for 10 minutes, then invert and cool 10 minutes more before serving.

Gallery Skillet Cornbread with Jalapenos

Recipe Summary prep: 10 mins total: 35 mins Servings: 10

Skillet Cornbread with Jalapenos

Skillet Cornbread with Jalapenos

Skillet Cornbread with Jalapenos

Recipe Summary prep: 10 mins total: 35 mins Servings: 10

Recipe Summary

prep: 10 mins total: 35 mins

Servings: 10

prep: 10 mins

total: 35 mins

prep:

10 mins

total:

35 mins

Servings: 10

10

Ingredients

Ingredients

  • 4 tablespoons butter 2 cups stone-ground yellow cornmeal 1 tablespoon sugar 1 teaspoon baking soda 1 1/2 teaspoons salt 2 large eggs 2 cups low-fat buttermilk 1 medium pickled jalapeno chile, minced (about 2 tablespoons)

Directions

Preheat oven to 425 degrees. Put butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3 to 5 minutes.

Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk.

Carefully remove hot skillet from oven; immediately pour butter into the buttermilk mixture, and whisk to combine. Using a pastry brush, coat bottom and sides of pan with remaining butter.

Stir cornmeal mixture into buttermilk mixture until just moistened. Stir in jalapeno. Scrape batter into hot skillet; bake until golden, about 25 minutes. Let cool at least 10 minutes before slicing and serving.

Cook’s Notes If you don’t have a cast-iron skillet, use a 9-inch square baking pan; cool bread in pan on a rack for 10 minutes, then invert and cool 10 minutes more before serving.

Cook’s Notes

If you don’t have a cast-iron skillet, use a 9-inch square baking pan; cool bread in pan on a rack for 10 minutes, then invert and cool 10 minutes more before serving.

Reviews (11)

 Add Rating & Review     1 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0

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Reviews (11)

Add Rating & Review     1 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

  • 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       03/12/2014   oven temperature is not mentioned....  

Martha Stewart Member     Rating: Unrated       11/21/2012   Wonderful taste, but very dry and crumbly on bottom.  

Martha Stewart Member     Rating: Unrated       06/05/2012   I liked this recipe. Quick and easy, not too sweet and it had a nice cakey texture. But it was much much too salty. I would cut back the salt to 1/2 tsp next time.  

Martha Stewart Member     Rating: Unrated       10/20/2011   I just made the recipe that "IWILLTRYTHAT" posted below. It is really really tasty! I'll definitely put this in my recipe box.  

Martha Stewart Member     Rating: Unrated       01/27/2011   Martha's Original Skillet Cornbread Recipe - Excellent Preheat oven to 400 with cast iron skillet in oven Mix together: 1 Cup cornmeal 2/3 Cup flour 3 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1 1/2 cups buttermilk 1/4 cup melted butter Pour into heated skillet and bake 20 minutes  

Martha Stewart Member     Rating: Unrated       01/26/2011   This recipe seriously sucks- it's way off. Don't use it. Martha, babe, if you need to hire a recipe tester, hon, I'm avail... call me?  

Martha Stewart Member     Rating: Unrated       04/18/2010   Thank you for your comments! Wish the web master would see your comments. I'm going to check the cookbook and see if there's something omitted.  

Martha Stewart Member     Rating: Unrated       01/12/2010   This recipe is a little off. Mix the cornmeal, baking soda and salt (sugar /-). Add ONE egg and enough buttermilk to moisten so that the mixture just slides easily off the spoon when you hold a spoonful over the bowl and tip it. Add the hot butter or oil from the hot cast-iron skillet. Cook in a hot oven 425-450 just until golden brown and the crust is not too brown. Hmmm...crusty moist cornbread.  

Martha Stewart Member     Rating: Unrated       11/14/2009   wondering if the all-purpose flour was left out by mistake  

Martha Stewart Member     Rating: Unrated       06/02/2009   Made this last night. Something is offn n n n n n need more moisture, perhaps oil or more liquid. Dense and dry... not good at all. I would never make this again.  

Martha Stewart Member     Rating: Unrated       01/27/2008   SR CORNMEAL/ I WILL OMIT BAKING SODA AND SALT AS WELL AS JALEPENO.

    Martha Stewart Member

    Rating: Unrated 03/12/2014

oven temperature is not mentioned….

Rating: Unrated

Rating: Unrated 11/21/2012

Wonderful taste, but very dry and crumbly on bottom.

Rating: Unrated 06/05/2012

I liked this recipe. Quick and easy, not too sweet and it had a nice cakey texture. But it was much much too salty. I would cut back the salt to 1/2 tsp next time.

Rating: Unrated 10/20/2011

I just made the recipe that “IWILLTRYTHAT” posted below. It is really really tasty! I’ll definitely put this in my recipe box.

Rating: Unrated 01/27/2011

Martha’s Original Skillet Cornbread Recipe - Excellent Preheat oven to 400 with cast iron skillet in oven Mix together: 1 Cup cornmeal 2/3 Cup flour 3 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1 1/2 cups buttermilk 1/4 cup melted butter Pour into heated skillet and bake 20 minutes

Rating: Unrated 01/26/2011

This recipe seriously sucks- it’s way off. Don’t use it. Martha, babe, if you need to hire a recipe tester, hon, I’m avail… call me?

Rating: Unrated 04/18/2010

Thank you for your comments! Wish the web master would see your comments. I’m going to check the cookbook and see if there’s something omitted.

Rating: Unrated 01/12/2010

This recipe is a little off. Mix the cornmeal, baking soda and salt (sugar /-). Add ONE egg and enough buttermilk to moisten so that the mixture just slides easily off the spoon when you hold a spoonful over the bowl and tip it. Add the hot butter or oil from the hot cast-iron skillet. Cook in a hot oven 425-450 just until golden brown and the crust is not too brown. Hmmm…crusty moist cornbread.

Rating: Unrated 11/14/2009

wondering if the all-purpose flour was left out by mistake

Rating: Unrated 06/02/2009

Made this last night. Something is offn n n n n n need more moisture, perhaps oil or more liquid. Dense and dry… not good at all. I would never make this again.

Rating: Unrated 01/27/2008

SR CORNMEAL/ I WILL OMIT BAKING SODA AND SALT AS WELL AS JALEPENO.

All Reviews for Skillet Cornbread with Jalapenos

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All Reviews for Skillet Cornbread with Jalapenos

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Reviews: Most Helpful

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