This skillet cornbread is loaded with pickled jalapenos, cheddar cheese, smoky hot minced chipotles and more. The batter is made with 100% fine cornmeal, so it's gluten-free as well as being tender and delicious. Make this fancy cornbread when you want the cornbread to be the star of the show and not just an "also ran."
170gramsGreek yogurt at room temperature6 oz or a scant 3/4 cup
2large eggs at room temperature
114gramsbutter, melted4 oz or 1 stick
1Tablespoonmore or less to taste diced chipotle in adobo
Dry Ingredients
180gramsfine cornmeal6.4 oz or about 1 1/3 cup
42gramsdark brown sugar1.5 oz or 3 well-packed Tablespoons
2teaspoonsbaking powder
½teaspoonkosher saltI use Morton's
1 ½teaspoonscumin
Mix-ins
114gramsdiced sharp cheddar cheese4 oz or about a cup
57gramsminced pickled jalapeno peppers2 oz or about 1/3 cup packed
Toppings
114grams4 oz or about 1 cup corn kernels
10-12rings pickled jalapeno peppers
To Bake
28gramsbacon fat or butter1 oz or 2 Tablespoons
42gramshot honey1.5 oz or about 3 Tablespoons
1Tablespoonjalapeno lime chili crisp
Instructions
Preheat your oven to 425F/220C/Gas Mark 7. Place a well-seasoned 10" cast iron skillet on the center rack and let heat along with the oven. If you don't have a cast iron skillet, see NOTES for alternate instructions.
In a large bowl, whisk all the dry ingredients together thoroughly.
In a medium bowl, whisk all the wet ingredients together until evenly combined.
Make a well in the center of the dry ingredients, and add the diced cheese and minced jalapenos.
Scrape the wet ingredients on top and then fold everything together until the batter is thick and evenly wet. You don't have to worry about gluten formation, but still be kind of gentle with the mixing.
Add the butter or bacon fat (I use bacon fat) to the hot skillet and let melt in the oven. Swirl the pan to distribute it evenly--wear an oven mitt or use a hot pad or two. It's hot!
With hot pads or a mitt, carefully remove the pan from the oven. Scrape the batter into the pan--the fat will bubble and sputter. Very exciting.
Spread it out more-or-less evenly with an offset spatula. Then distribute the corn over the top. Carefully press it into the batter a little so it sticks, and then top with rounds of jalapeno.
Do all this carefully but pretty quickly so you can get that guy into the oven.
Bake for about 30 minutes, then drizzle on the mixture of hot honey and chili crisp, if using, and continue to bake another 8-10 minutes or until the internal temperature of the cornbread reaches 200F, give or take a couple of degrees.
Let the bread cool for a good 30-45 minutes before slicing.
It's good cold, but for the best flavor, reheat to serve any leftover cornbread.
Notes
No Cast Iron Skillet?
Line the bottom of a 9" round cake pan or springform pan with parchment. Lightly spray the sides of the pan.No need to preheat the pan or add extra fat. Just scrape the batter into the pan, add the toppings, and then bake for 20 minutes before adding the honey/chili crisp.Continue baking until deeply golden brown and the internal temperature is 200F.
Tasting Notes
Texture: Tight, tender crumb. Slightly crumbly. Moist inside with crispy crust. The top is chewy with corn kernels and slightly sticky from the hot honey drizzleFlavor: The batter itself is tangy with Greek yogurt, and that comes through after baking. There are pockets of sharp cheddar, tangy-hot bits of pickled jalapeno, and smoky-hot bits of chipotle peppers. The top is a bit sweet from both the corn and the honey and there’s a lovely lime-y pop from the chili crisp
Storing
Once the bread cools completely, cut it into slices and put it on a plate. Wrap well with foil or plastic wrap and keep at room temperature for 3 days. Refrigerate for up to 6 days. Reheat to serve. Freeze for longer storage.