This Skillet Cornbread With Jalapeno Pepper is a delicious comfort food that goes well with just about any meal. It was quick and easy to make using a cast iron skillet. The chopped jalapeno peppers were baked in and they provided a nice kick to the cornbread. This would be great to serve any time or during the holiday season.
Mom’s Organic is a great place to buy fresh veggies and baking ingredient’s. Their assortment of fresh produce is outstanding. There is a cast iron pan on the Shop Page that can be used for this recipe. Check out my entire Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.
Skillet Cornbread with Jalapeño Pepper
1 1/4 Cup of cornmeal
1 Cup of all-purpose flour @bobsredmill
1 Cup of almond milk
1/2 Cup of coconut sugar
5 Tablespoons of vegan butter, melted @earthbalance
1 Tablespoon baking powder
1/2 Teaspoon Himalayan salt
1 Tablespoon of nutritional yeast (optional – for a cheese flavor)
1 Jalapeño, diced
-Preheat your oven to 375F and lightly grease a 8 by 8 pan. I doubled the batch and used a cast iron skillet with coconut oil.
-In a large bowl, add everything and stir to combine. Don’t over mix it, combine well.
-Pour into a greased iron skillet and spread evenly with a spatula. Sprinkle diced jalapeño on top or you blend into the batter before pouring. Bake 20 – 25 minutes or until a toothpick can be inserted in the middle comes out clean. Let it cool for at least 15 minutes or as desired before slicing and enjoy!