Cast Iron Jalapeno Cornbread With a Crackly Crust
The secret to great cornbread is heat in the pan before the batter ever touches it. Preheat the cast iron with bacon fat or butter until it ripples, then pour the batter in so it sizzles on contact. That is what builds the crackly, fried-edge crust. Fold in jalapeno, corn, and cheddar and bake at 400F.
- Method
- Bake at 400F (grill or oven)
- Total time
- 45 min
- Target internal temp
- springy, golden, 200F internal
- Gear
- BLCK ANVL Cast Iron Pan, mixing bowls
- Difficulty
- Easy
- Serves
- 8
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1 cup buttermilk
- 2 eggs
- 1/3 cup melted butter
- 2 tbsp bacon fat (or more butter) for the pan
- 2 jalapenos, diced
- 1 cup corn kernels
- 1 cup shredded sharp cheddar
The Cook
- 01
Heat the oven or pellet grill to 400F. Put the empty cast iron pan in with the bacon fat to preheat.
- 02
Whisk the dry ingredients in one bowl. Whisk buttermilk, eggs, and melted butter in another.
- 03
Combine wet and dry until just mixed. Fold in jalapeno, corn, and cheddar. Do not overmix or it turns tough.
- 04
Pull the screaming-hot pan out. The fat should be rippling. Pour the batter in. It should sizzle and hiss on contact. No sizzle means the pan was not hot enough.
- 05
Bake 25 to 30 min at 400F until the top is golden and springs back.
- 06
Let it rest 10 min, then turn it out or slice in the pan.
Doneness
The top should be golden and spring back when pressed, and a toothpick comes out clean. Internal lands around 200F. The edges should be deep brown and crisp from the hot fat.
Pro Tip
The whole trick is the sizzle. If the batter goes into a cool pan, you get pale, soft edges instead of the crackly fried crust. Preheat that pan hot.
Questions
Cooked By Our Readers
Real cooks, real fire.
Build The Kit
Two or more pieces.
10% off your order.
Every BLCK ANVL piece is built in the same shop that runs ATV parts. Run two or more in your cart and the discount applies on its own. No code.
