Best served piping hot, slathered in butter (and Southern love)
Whether you dip it in spicy chili on game day or use it to sop up pot likker from Grandma’s collard greens, this moist and flavorful skillet cornbread is welcome at any Southern spread.
2 tablespoons vegetable oil
2 tablespoons butter (extra for serving if desired)
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup buttermilk
1 cup shredded sharp cheddar cheese
3 tablespoons diced jalapenos
1 can whole kernel corn (preferably white shoepeg), drained
Pro Tip – Want to make it really great? Fry a package of bacon and set cooked bacon aside to drain on a paper towel. Leave bacon grease in the skillet and place in oven to keep warm. Meanwhile, crumble bacon into the cornbread mixture and add a little chopped fresh chives and stir. Remove skillet from the oven, carefully pour in the mixture, and bake. (You will not need to oil the skillet with this version).
Preheat the oven to 400 degrees. Put the oil and butter in a cast iron skillet, and place into the oven to melt butter and heat the oil.
Meanwhile, in a large bowl, combine dry ingredients. In a separate, smaller bowl, combine all wet ingredients. Slowly add wet mixture to the dry, and stir until well incorporated. Add in one (or all*) of the optional additions if desired. *Note: if all additions are added, this will increase cooking time.
Remove skillet from oven and immediately add in cornbread mixture. Hear that sizzle? Yeah, that’s what you want! Place skillet back into the oven and bake until a toothpick inserted in center comes out clean (about 20 to 25 minutes). Let cool slightly before serving.