Equipment
Ingredients
Dry Ingredients
- 150 g yellow cornmeal, medium or fine grind
- 120 g all-purpose flour
- 15 g granulated sugar
- 10 g baking powder
- 3 g baking soda
- 6 g kosher salt
Wet Ingredients
- 415 g canned creamed corn
- 120 ml buttermilk, room temperature
- 115 g unsalted butter, melted and slightly cooled
- 2 eggs, room temperature
Mix-ins and Finish
- 150 g sharp cheddar cheese, freshly grated
- 40 g jalapeno peppers, finely diced
- 10 g unsalted butter, for greasing the hot skillet
Nutrition (per serving)
Method
Preheat the oven to 200C (400F). Place the empty cast iron skillet inside the oven while it heats to ensure a crispy crust later.
In the large mixing bowl, thoroughly whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and kosher salt.
In the medium mixing bowl, whisk the eggs, buttermilk, creamed corn, and melted butter until completely uniform.
Pour the wet ingredients into the dry cornmeal mixture. Using a silicone spatula, stir gently just until the dry ingredients are moistened. Do not overmix.
Fold in three-quarters of the grated cheddar cheese and three-quarters of the diced jalapenos, reserving the rest for topping.
Carefully remove the hot skillet from the oven using oven mitts. Add the 10g of butter and swirl to coat the bottom and sides. Immediately pour the batter into the sizzling skillet, spread it out evenly, and scatter the reserved cheese and jalapenos over the surface.
Allow the cornbread to rest and cool in the skillet for 15 minutes before slicing into wedges to serve.
Chef's Notes
- Preheating the cast iron skillet is the non-negotiable secret to a professional, crunchy Southern-style crust. The batter must sizzle the moment it hits the pan to properly fry the exterior.
- Freshly grated block cheese melts significantly better than pre-shredded varieties, which contain anti-caking agents like potato starch that alter the texture and prevent smooth melting.
- Adjusting the heat level is easy: keep the jalapeno seeds and interior ribs for a fiery kick, or remove them entirely for a mild, aromatic warmth.
- The buttermilk provides essential acidity that activates the baking soda. If substituting with standard milk, you must add an acid like vinegar or lemon juice to ensure proper rise.
Storage
Refrigerator: 4 days — Store in an airtight container. Wrap tightly to prevent drying out.
Freezer: 3 months — Wrap individual slices in plastic wrap, then place in a freezer-safe bag.
Reheating: Microwave for 20 seconds, or wrap in foil and heat in a 175C/350F oven for 10 minutes.
