Recipe

Whole Wheat Jalapeño and Cheddar Cornbread Skillet

Servings:
8
(1 skillet)
Total Time:
0
hr
30
min
Jump to RecipeCornbread in a cast iron skillet
Healthy Highlights
Using whole wheat flour instead of white flour gives this recipe extra fiber and protein. If you want even more protein, use a plain greek yogurt instead of just regular.
Meal Type
Sides
Dietary
Vegetarian
Follow Along

How to make cornbread in a cast iron pan?

Baking cornbread in a cast iron is my favorite way to make it. It gets the edges nice and crisp. To do this, place the cast iron in the oven while you prep the ingredients. Getting it nice and hot will help the bread not stick and also gives it that crisped edge. When you are ready to bake, take out the cast iron, add in 2 tbsp of butter. Once the butter melts you can add in the batter and then bake.

Cornbread with butter.

Cornbread mix-ins

A few of make favorite mix-ins are peppers and cheese. This recipe asks for jalapeño and cheddar cheese. You can also use poblano pepper if you want something less spicy. If you do add cheese make sure to add something with a little punch like a sharp cheddar. Anything too mellow could get lost. Feel free to add more of less of the mix-ins to find what works best for you. I suggest using up to 2 mix-ins per recipe.

What you can mix into this cornbread:

  • 1 diced poblano pepper
  • 1 cup of sharp cheddar cheese
  • 2 diced jalapeños
  • 1 cup of corn kernels
Close up of cornbread.

Make it a meal

This cornbread is the perfect addition to any soup or salad. It also makes a great side dish to bring to a dinner party. A few of make favorite meals to pair it with are:

Three Bean Veggie Chili

Vegetarian Wild Rice and Mushroom Soup

Chipotle Black Bean Soup

Simple Kale Salad

Salmon Kale Caesar Salad

Cornbread in cast iron skillet

Whole Wheat Jalapeño and Cheddar Cornbread Skillet

5 stars4 stars
(
2
)
Servings:
8
(1 skillet)
Prep Time:
10
min
Cook Time:
0
hr
20
min
Total Time:
0
hr
30
min
Cornbread in a cast iron skillet
Print Recipe

Ingredients

  • 1/2 cup (60g) whole wheat flour
  • 2 cup (320g) cornmeal, finely ground
  • 1 tbsp sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 1/2 cup water
  • 1 1/2 cups (335g) plain yogurt
  • 2 eggs
  • 1 cup (2oz, 56g) sharp cheddar cheese, shredded
  • 2 jalapeños, diced (or sub 1 poblano pepper, diced for a less spicy version)
  • 2 tbsp butter

Directions

  1. Preheat oven to 400°F (204°C). Place a cast iron skillet in the oven.
  2. Mix together the dry ingredients. Add the flour, cornmeal, sugar, baking soda, baking powder, and salt to a bowl and mix until combined.
  3. In a separate bowl whisk together the water, yogurt, and eggs.
  4. Add the dry ingredients to the wet ingredient. Mix them together until combined. Try not to over mix. Once the batter is combined, fold in the cheese and pepper.
  5. Take the skillet out of the oven, add the butter to the pan. Once the butter has melted, add in the cornbread batter. Use a spatula to even out the batter so it cook evenly.
  6. Transfer the cast iron back to the oven and bake for 20-25 minutes. Once the bread starts to pull away from the sides and the edges are browning you know it’s done.
  7. Let the cornbread cool for 10 minutes. Serve with butter, honey, or on its own.

Notes

Products Used

Cast iron skillet.
Kitchen

Lodge Cast Iron

Two spatulas in a mixing bowl.
Kitchen

Gir Spatula

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Comments

4 stars3 stars2 stars1 star
Dean
5 stars
Delicious! I love cornbread with an egg on top for breakfast.
4 stars3 stars2 stars1 star
Anonymous
5 stars
Comment

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