If you’re looking to level up your cornbread game, this Spicy Savory Smoky Skillet Cornbread recipe is everything you need. It’s packed with flavor from smoked paprika, fresh jalapeños, cheddar cheese, and crispy bacon. Baked to golden perfection in a hot cast iron skillet, this cornbread has a crispy edge, a tender crumb, and just the right amount of heat. Let’s get into it!

đź“ť Ingredients

Dry Ingredients:

  • 1 cup yellow cornmeal (stone-ground preferred)
  • 1 cup all-purpose flour
  • 1 tbsp sugar (optional for balance)
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp smoked paprika
  • ½ tsp ground cumin

Wet Ingredients:

  • 2 large eggs
  • 1 cup buttermilk (room temperature)
  • ½ cup whole milk
  • ÂĽ cup melted unsalted butter (plus extra for greasing)
  • 2 tbsp vegetable oil

Add-ins:

  • 1 cup sharp cheddar cheese, shredded
  • 2 jalapeños, finely diced (seeds removed for less heat)
  • 4 slices of cooked bacon, crumbled
  • ÂĽ cup chopped green onions (optional)
  • 1 small can (4 oz) diced green chilies (optional for extra flavor)

🔪 Tools Needed

  • 10-inch cast iron skillet
  • Mixing bowls
  • Whisk and spatula
  • Measuring cups and spoons
  • Oven mitts

 

👩‍🍳 Instructions

1. Preheat and Prep

  • Preheat your oven to 425°F (220°C).
  • Place the cast iron skillet in the oven while it heats — this step ensures a crispy, golden crust on your cornbread.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

  • Cornmeal
  • Flour
  • Sugar
  • Baking powder
  • Baking soda
  • Salt
  • Smoked paprika
  • Ground cumin

This blend creates a flavorful, smoky base with subtle earthy undertones.

3. Prepare the Wet Ingredients

In a separate bowl, whisk together:

  • Eggs
  • Buttermilk
  • Milk
  • Melted butter
  • Vegetable oil

Ensure everything is at room temperature to avoid curdling the dairy when combined.

4. Combine and Fold In the Add-ins

  • Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined — don’t overmix.
  • Fold in:
    • Cheddar cheese
    • Diced jalapeños
    • Crumbled bacon
    • Green onions and green chilies (if using)

This mixture should be thick but pourable.

5. Grease and Pour

  • Carefully remove the hot skillet from the oven (use mitts!).
  • Add a small pat of butter to the skillet and swirl to coat the bottom and sides.
  • Immediately pour the batter into the skillet — it should sizzle as it hits the pan.

6. Bake to Golden Perfection

  • Bake for 22–27 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • If you like a crispier crust, broil on high for the last 1–2 minutes (watch closely to avoid burning).

7. Cool and Serve

  • Let the cornbread cool in the skillet for about 10 minutes.
  • Slice and serve warm — perfect with chili, BBQ, or as a spicy standalone snack.

 

Skillet Cornbread
 Cornbread
Skillet Cornbread

🌶️ Tips for Success

  • Adjust the heat: Use more or fewer jalapeños depending on your spice tolerance.
  • No buttermilk? Add 1 tbsp lemon juice or vinegar to 1 cup of regular milk and let sit for 5 minutes.
  • Smokier flavor? Add a dash of liquid smoke or use smoked cheddar.

🍴 Serving Ideas

  • Pair it with chili or gumbo for a hearty meal.
  • Serve with honey butter for a sweet-spicy contrast.
  • Crumble into cornbread stuffing with sausage and herbs for holiday feasts.

🧊 Storage

Reheat slices in a toaster oven or skillet for best texture.

 

Want to see this recipe in action? 🎥 Watch our video on YouTube and don’t forget to subscribe to our channel for more delicious content!

 

https://youtu.be/ETtiwb86TMM

 

 

 

Â