For weeks, I had been craving for grilled chicken, and so I finally decided to give in and stop drooling whenever I passed by Nandos Chicken. I can easily get roasted chicken at the grocery, but I love grilling it myself. I recently learned how to prepare the butterfly chicken and since then I had been having a blast baking and grilling it. It is not as difficult as it sound, and it actually cooks better if prepared that way because the chicken lay flat on the grill so the heat easily reach the meat.
Anyway, so what is the connection between the grilled chicken and this Skillet Jalapeno Cheddar Cornbread? Aside from the regular dinner rolls, I was thinking of what bread will best go with the grilled chicken then I remembered the time when my family and I used to go to Kenny Rogers Restaurant when I was in the Philippines. They served roasted chicken and it comes with a choice of 2-3 side dishes. The meal comes with mini cornbread muffins and they were so delicious, good stuff, good memories. So, I thought cornbread it is. Instead of making a Cornbread Muffin which I also love, I decided to make it using a cast iron skillet to get a more crunchy edge and top, and of course so that I can add more cheese and jalapeno.
This skillet cornbread has a soft, light and grainy texture, with a slight heat from chopped Jalapeno peppers. The top and the edge has a little crunch which is the result of using the skillet pan. Since this is a savory cornbread, do not expect a sweet taste, although if you prefer it slightly sweeter, then increase the sugar in the recipe. This bread is a perfect pair for roasted or grilled chicken, stews and chili, or just something for breakfast or snack. Let me show you how to make this. Let’s get started!
- 4 tablespoons (57 grams) unsalted butter, divided
- 1 tbsp flavorless oil
- 1 large egg
- 3/4 cup (180 ml) buttermilk
- 3/4 cup (180 ml) milk (full or reduced fat)
- 1 cup (120 grams) cornmeal (white or yellow)
- 1 cup (130 grams) all-purpose flour
- 3 tbsp granulated white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup grated cheddar cheese
- 1/4 cup diced jalapeno pepper (seed removed)
- Preheat oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Put 2 tablespoons (28 grams) of the butter in an 8-9 inch (20-23 cm) cast iron skillet (or baking pan) and place in the oven for 5 minutes (to heat the pan and melt the butter) while you make the batter. Do not forget to remove the pan as soon as the butter is completely melted.
- Wet Ingredients: In a small saucepan, or in the microwave, melt the remaining 2 tablespoons (28 grams) butter. Set aside. In a bowl, manually whisk egg, then stir in the oil, buttermilk and milk.
- Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
- Wet Ingredients + Dry Ingredients: Make a well in the center of the dry ingredients and pour in wet ingredients along with the melted butter. Gently stir, just to combine but do not over mix. It is ok to have few lumps, you don’t want the batter to be too smooth.
- Add 1 1/4 cup grated cheddar cheese and sliced jalapeno peppers. The batter should be thick, but still pourable. Add more milk or buttermilk if necessary to thin it out. Add about 1-2 tbsp, and add gradually.
- Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.
- Pour the batter into the skillet and level the top with a spoon or spatula.
- Sprinkle the top with 1/4 cup cheese.
- Bake in the oven for about 20 – 25 minutes, or until the top is golden and cracked, and a toothpick inserted in the center comes out clean. Remove from oven, place on a wire rack, and let cool for about 10 minutes before serving. This bread is wonderful served warm, whether with your meal, as a snack, or with butter and jam.
Serves about 6-8 people.
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