Jalapeno Cheddar Skillet Cornbread

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This cornbread was the bomb. I mean seriously good.

Loved the flavor combinations. You had that rich cheesy flavor with just the right amount of spiciness from the peppers, then that hint of sweetness when you got a bite of the sweet corn. Yummy! 

I think using pickled and fresh jalapenos makes a huge difference.
Gives it just that added umph of flavor.

As far as cornbread goes, this is my new favorite. 

I can't remember any other I've tried coming even close. Don't miss out, you gotta try it.

Jalapeno Cheddar Skillet Cornbread

1 cup flour
1 cup cornmeal
2 tbsp plus 1 tsp sugar
2 ½ tsp baking powder
1 1/2 tsp salt
1 cup buttermilk
6 tbsp butter, melted, divided use
2 large eggs
1 1/2 cups sharp cheddar cheese, shredded, divided use
3 scallions, chopped
2 small corn on the cob, or 1/2 cup frozen, thawed
2 tbsp pickled jalapeno, minced

1 jalapeno, seeded, 1/2 minced, 1/2 cut into moon shape

Add shucked corn to a medium pot of boiling water, cover and let sit 5-10 minutes. Remove and cool enough to handle. Stand corn on end and remove kernels with a sharp knife.

Heat up oven proof/cast iron skillet in a 400* oven.

Melt butter in a small bowl, set aside to cool.

Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir in 1 cup of cheese.

In a separate large bowl, whisk together buttermilk, 5 tbsps of butter and eggs. Stir in scallions, corn, pickled jalapeno and the minced 1/2 of the fresh jalapeno.

Stir wet ingredients into your dry ingredients and mix until just combined.

Reduce oven to 375*. Add remaining butter to skillet (may spatter), and pour in batter. Top with remaining cheese and sliced jalapeno. Bake until edges are a golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes. Cool slightly before cutting.