Spicy Skillet Cornbread

Spicy Skillet Cornbread
Jalapeno peppers and pimento add the spice to this delicious corn bread recipe that doubles as both an appetizer and side dish.
Makes 8
Prep 10 m
Bake 20 m



  1. 1 of 7 Heat oven to 450 degree F. Place an 8-inch ovenproof nonstick skillet in oven to heat.
  2. 2 of 7 Cut kernels off corn and set aside; you should have about 1-1/2 cup kernels.
  3. 3 of 7 In a medium-size bowl, mix flour, cornmeal, sugar, baking powder and salt.
  4. 4 of 7 In a large measuring cup, combine milk, buttermilk, butter and egg; add to flour mixture and stir until just blended. Fold in corn, pimiento, jalapeno and cayenne and stir until evenly distributed.
  5. 5 of 7 Using a hot pad, remove skillet from oven and coat generously with nonstick cooking spray. Pour batter into skillet and spread to edges of pan.
  6. 6 of 7 Bake at 450 degree F for about 20 minutes or until top is golden and slightly cracked.
  7. 7 of 7 Cool on a wire rack for 10 minutes. Carefully slide cornbread out of skillet and cut into 8 wedges. Serve warm.
Nutrition Information for Spicy Skillet Cornbread
Servings Per Recipe: 8
Per Serving: 2 g sat. fat, 36 mg chol., 4 g Fat, total, 22 g carb., 4 g pro., 143 kcal cal., 364 mg sodium, 2 g fiber