Skillet Cornbread with Jalapeños
Skillet Cornbread with Jalapeños is a savory, golden-brown quick bread baked in a cast-iron skillet for a signature crispy edge. It combines the classic Southern staple of cornmeal with diced jalapeños for a spicy kick, and is often enriched with buttermilk, eggs, and sometimes cheese. This dish is a beloved staple in American Southern and Tex-Mex cuisine, often served alongside chili, barbecue, or stews.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from the cornmeal, with moderate fat from butter or oil and protein from eggs and dairy. It provides key nutrients like iron, B vitamins, and calcium, with a typical serving containing roughly 250-350 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 6 g |
| Carbs | 35 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Iron | 2.1 mg |
| Calcium | 120 mg |
| Thiamin (B1) | 0.3 mg |
| Folate | 45 mcg |
| Phosphorus | 150 mg |
| Magnesium | 25 mg |
| Vitamin A | 80 IU |
| Potassium | 110 mg |
Per 1 piece (approx. 80 g) · estimated, varies by recipe
💡 What's interesting
The use of a preheated, oiled cast-iron skillet is a classic technique that creates a distinctive, crunchy crust, setting it apart from softer, pan-baked versions. Nutritionally, the addition of jalapeños introduces capsaicin, a compound linked to various health benefits, and adds flavor without significant calories.
