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Crispy Cast Iron Loaded Cornbread Skillet

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A quick and easy loaded cornbread recipe baked in a cast iron skillet for crispy edges and a tender, cheesy interior. Perfect as a comforting side dish with a smoky bacon punch and a little heat from jalapeños.

Ingredients

Scale
  • 1 cup (120 g) yellow cornmeal, preferably stone-ground
  • 1 cup (125 g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 4 tablespoons (60 g) unsalted butter, melted plus extra for skillet
  • 1 cup (about 110 g) shredded sharp cheddar cheese
  • 4–6 slices cooked bacon, chopped (optional)
  • 1–2 fresh jalapeños, seeded and finely diced
  • 2 stalks green onions, thinly sliced

Instructions

  1. Preheat your oven to 425°F (220°C) and place your cast iron skillet inside to heat for about 10 minutes.
  2. In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, sugar, and salt.
  3. In a separate bowl, whisk eggs until slightly frothy. Add buttermilk and melted butter, mixing well.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined; some lumps are fine.
  5. Fold in shredded cheddar cheese, chopped bacon, diced jalapeños, and sliced green onions.
  6. Carefully remove the hot skillet from the oven using oven mitts. Add a teaspoon of butter and swirl to coat the bottom and sides.
  7. Immediately pour the batter into the hot skillet; you should hear a sizzle.
  8. Bake for 20-25 minutes until the top is golden and a toothpick inserted in the center comes out clean. The edges should be crispy and deep golden brown.
  9. Let the cornbread cool for 5 minutes before slicing to allow the cheese to settle.
  10. Cut into wedges and serve warm.

Notes

Preheat the cast iron skillet until smoking hot for the best crispy crust. Avoid overmixing the batter to keep the cornbread tender. Use oven mitts when handling the hot skillet. Let cornbread rest for 5 minutes before slicing. If edges brown too quickly, tent with foil after 15 minutes. Adjust jalapeño quantity for desired heat level. Substitute ingredients as needed for dietary preferences.

Nutrition

Keywords: cornbread, cast iron skillet, loaded cornbread, bacon, jalapeños, cheddar cheese, quick side dish, comfort food

Find it online: https://tastytuck.com/crispy-cast-iron-loaded-cornbread-skillet-recipe-easy-perfect-sides/