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.

Spicy Skillet Cornbread
Servings: 8 Prep 10 mins Bake 450°F 20 mins


  • 2 medium-size ears of corn
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 2 tablespoons unsalted butter, melted
  • 1 egg
  • 1 jar (2 ounces) pimiento, drained and chopped
  • 1 small jalapeno, seeded and chopped
  • 1/4 teaspoon cayenne pepper, or more, to taste

Make It

1. Heat oven to 450 degree F. Place an 8-inch ovenproof nonstick skillet in oven to heat.

2. Cut kernels off corn and set aside; you should have about 1-1/2 cup kernels.

3. In a medium-size bowl, mix flour, cornmeal, sugar, baking powder and salt.

4. 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. 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. Bake at 450 degree F for about 20 minutes or until top is golden and slightly cracked.

7. Cool on a wire rack for 10 minutes. Carefully slide cornbread out of skillet and cut into 8 wedges. Serve warm.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 143, Fat, total (g): 4, chol. (mg): 36, sat. fat (g): 2, carb. (g): 22, fiber (g): 2, pro. (g): 4, sodium (mg): 364, Percent Daily Values are based on a 2,000 calorie diet.