Cornbread

Honey Jalapeño Skillet Cornbread

Makes 4, 9-inch cast-iron pans

Ingredients

  • 2 1/2 lb (8 cups) Krusteaz Professional® Honey Cornbread & Muffin Mix #734-0545
  • 18 oz (2 1/4 cups) Water
  • 12 oz (3 cups) Shredded Cheddar Cheese
  • 4 oz (½ cup) Pimentos, chopped
  • 4 oz (½ cup) Jalapeño Peppers, chopped
  • 10 each Jalapeño Peppers, halved lengthwise

Method

  1. Place water in a large bowl. Add mix and stir together until well-blended. Stir in cheese, pimentos and chopped jalapeños.
  2. Scale batter into 9-inch cast-iron skillets; dividing batter evenly.
  3. Place 5 jalapeño halves in pattern on top of batter.
  4. For convection oven, bake at 350°F 26-32 minutes; for standard oven, bake at 400°F for 28-34 minutes or until toothpick inserted into center comes out clean. Cool completely before cutting.
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