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Jalapeno Corn Bread Cast Iron Skillet Style – by

This recipe is based on one i found on posted by BETHANYWEATHERSBY. I expanded on this recipe and changed some of the technique up. For example, I do not transfer my cornbread batter to a pan. Instead the skillet goes from stove top right into the oven.  It not only cooks faster than BETHANYWEATHERSBY’s suggested 35-40 minutes, the cornbread inherits some of the delicious cast iron seasoning that gets lost in the pan. Besides why waste another dish?  I absolutely love this recipe and have a saved a screenshot of the original by BETHANYWEATHERSBY in the gallery at the bottom of this post to give the original author her due credit.


1/2 cup butter (1 Stick)
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1 cup sweet corn kernels (thawed)
1 jalapeno chopped
1 jalapeno pepper sliced in thin rounds
4-5 pats of butter


  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Remove skillet from oven onto a trivet and place pats of button to melt on top of the cornbread. Keep covered with a lid for at least 15 minutes.
  5. For best results make the bread the day before you intend to serve.


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