Jalapeño, Cheese and Corn Cast Iron Skillet Cornbread
Delicious skillet cornbread, flavoured with roasted jalapenos, cheddar cheese and corn kernels. A great use for left-over cooked corn!
3/4-1cupjalapeno peppersdiced, seeds removed
1 1/4cupsall-purpose flour
1 1/2tspkosher salt(1 tsp. if using fine salt)
1cupcornCOOKED and cooled, fresh or frozen *see Note 1
1/2cupheavy whipping cream, half and half cream, whole milk or buttermilkAPPROXIMATELY **enough to equal 1 1/2 cups when measured along with the corn kernels **See Note 2 Below or Recipe Video to see this measured
1cupcheddar cheesegrated, plus bit more for the top before baking
3/4cupbuttersalted or unsalted, at room temperature
Preheat oven to 400F (regular bake setting/non-convection)with rack in centre of the oven. Lightly grease a 10-inch top diameter cast-iron skillet.
When oven is preheated, place diced jalapeños in the cast-iron skillet, then place the skillet in the oven for 5 minutes. Remove the skillet from the oven, then spoon out the jalapeños to a small bowl to cool. Return the cast-iron skillet immediately to oven to PRE-HEAT.
3/4-1 cup jalapeno peppers
Meanwhile, In a small bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
In a 2-cup measuring cup, add the 1 cup of cooked (and cooled!) corn kernels. Add enough cream or milk to the measuring cup with the corn, until the liquid reaches the 1 1/2 cup level of the measuring cup. (*See Recipe Notes below if this isn't clear, or watch the Recipe Video above this Recipe Card to see it done). Set aside.
In a medium bowl, lightly beat the eggs to blend. Whisk in the corn/cream mixture and cheddar cheese. Set aside.
1 cup fine cornmeal
In a large bowl with a wooden spoon or the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar together at low speed (or with a wooden spoon), just until the butter absorbs the sugar. Add the egg mixture and mix until just combined. Stir in the cooled jalapeños. Mix in the flour mixture, mixing just until barely incorporated.
1 1/2 tsp kosher salt, 1 cup corn
Remove skillet from oven and lightly coat with nonstick spray. Spoon batter in to hot pan and quickly top with a bit more grated cheddar cheese. Bake cornbread until top is golden brown and springs back when gently pressed, 25-28 minutes when baked in a 10-inch skillet (may be longer if your skillet is smaller). Let cool in pan at least 30 minutes before serving.
Cornbread can be made ahead and then re-heated in the skillet. Cover the top loosely with a sheet of aluminum foil and re-heat in a 350F oven until warm, about 8-10 minutes.
Do note that you must start with COOKED corn. You can use left-over cooked corn or corn cut from left-over corn on the cob and cold from the fridge is fine. You can also just cook either fresh or frozen corn fresh for this recipe, but make sure it has cooled to lukewarm or room temperature, before using.
This means you add the corn kernels to a 2-cup measuring cup first, then you pour in the cream or milk until the level of the liquid rises to the 1 1/2 cup mark on the measuring cup. Using heavy cream will produce the most moist cornbread, though lighter creams or milk will also work nicely.
Adjust the amount of added sugar to taste. For a less sweet cornbread, use 1/3 cup. For a sweeter cornbread, use 2/3 cup. For a middle of the road (or if you're not sure), use 1/2 cup of sugar.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!