Whip up a batch of this cast iron skillet jalapeño cheddar cornbread recipe as the perfect side dish!

1 in 7 kids in the United States today faces hunger. And more than 11 million kids nationwide live in a “food insecure” home. That means they might not get enough food to fuel their growing bodies.

That’s really hard to read, isn’t it?

I think about my own little daughter not having the food she needs to sleep at night or to grow, and it breaks my heart. 

That’s why I’m partnering with Bob’s Red Mill and the No Kid Hungry® campaign for this sponsored post to share my yummy jalapeño cheddar cornbread recipe to support Friendsgiving for No Kid Hungry. Bob’s Red Mill is partnering with the No Kid Hungry campaign to raise funds to end childhood hunger.

Get your free ebook with a bunch of gorgeous brunch recipes!

But… A Cornbread Recipe for Brunch? 

I know, I know — it sounds weird, right? But I’m such a fan of savory foods for brunch!

My jalapeno cheese cornbread is the perfect brunch recipe when you serve it up alongside your favorite eggs with some pico de gallo or salsa!

Add in seasoned black beans, a bright beautiful fruit bowl, and a sprinkling of chili lime seasoning, and you’ve got a beautiful spread!

Oh, and you CAN’T serve this without a batch of my homemade spicy bloody Mary mix recipe!

Looking for Friendsgiving Food Ideas for Brunch?

Most people think of Friendsgiving as a dinner situation. I always had, to be honest. 

But now that several of us have babies and toddlers, we’ve found that brunch is a much smoother event than dinner. Because if you have kids, you know their ability to sit still expires after a certain time of day… 😉

If you’re having trouble thinking of Friendsgiving food ideas that would fit a brunch menu, here are a few to get you started:

• Pumpkin pancakes
• Caramelized apple galette
• Dairy-free, gluten-free banana bread
• Cranberry orange oatmeal bars
• Homemade raspberry shortcake
• Veggie and cheese omelettes
• Spicy bloody Mary mix with jalapeno vodka

How to Join Friendsgiving for No Kid Hungry 

Did you know that you can turn your Friendsgiving celebration into a fundraiser to feed hungry kids with No Kid Hungry? There are so many ways to add fun to your event and make an impact.

A big group of my friends and I have a Friendsgiving party every single year, but it had never occurred to me to use the occasion to make a difference for hungry kids. 

Why don’t you mark the occasion by making an impact, too? To sign up, just visit friendsgiving.nokidhungry.com, and click “get started.” 

The team at No Kid Hungry will send you a toolkit to help you plan your Friendsgiving fundraiser. Plus, you’ll have your own fundraising webpage and access to online resources.

From there, all you have to do is get your favorite people together over a meal, and let the holiday magic happen! Every $100 you raise can feed a child up to 1,000 meals. So have fun, but don’t forget about the impact you’re making! 

Cast Iron Skillet Jalapeño Cheddar Cornbread Recipe

Ingredients

• 1 cup Unbleached White All-Purpose Flour
• 1 cup Medium Grind Cornmeal
• 1/4 cup Cane Sugar
• 2 tsp Baking Powder
• 1 teaspoons Baking Soda
• 1 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, softened
• 2 cups sharp cheddar, grated, plus more for topping
• 1 large jalapeño pepper, seeded and minced

Preheat your oven to 425 degrees Fahrenheit. Put a 9-inch cast iron skillet in the oven to warm up. 

1. In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. 

Use a sifter if your flour has clumps so that you have a smooth mixture. I like to use a whisk to quickly combine everything. 

2. In a separate small bowl, whisk together buttermilk, eggs, and butter. Mix until completely smooth and combined.

3. Pour the wet ingredients over the dry, and add jalapeños and cheese. 

Use a rubber spatula or wooden spoon to mix until just combined. Don’t over-mix, or you’ll end up with a dry, tough cornbread. 

The batter will be pretty thick — somewhere in between a batter and a dough in consistency. 

4. Change your oven temperature to 375 Fahrenheit. Remove the skillet, and grease the bottom and sides.

5. Scrape the batter into the skillet, and use your spatula or spoon to spread it around until it’s flat and even. 

Sprinkle a generous handful of cheese over the top, and then sprinkle a few minced peppers. 

6. Bake on the center rack of your oven for 20-25 minutes, until a toothpick inserted in the center comes out clean. 

Don’t bake it for too long, or it will be dry and crumbly. 

Serve it immediately with butter and honey, if desired. Store leftovers covered at room temperature. 

Yield: 8 servings

Cast Iron Skillet Jalapeño Cheddar Cornbread Recipe

Print

Whip up a batch of this jalapeño cheddar cornbread recipe from scratch in a cast iron skillet for the perfect slightly spicy side dish!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 cup unbleached white all-purpose flour
• 1 cup medium grind cornmeal
• 1/4 cup cane sugar
• 2 teaspoons baking powder
• 1 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, softened
• 2 cups sharp cheddar, grated, plus more for topping
• 1 large jalapeño pepper, seeded and minced

Instructions

1. Preheat your oven to 425 degrees Fahrenheit.
2. Put a 9-inch cast iron skillet in the oven to warm up. 
3. In a large mixing bowl, combine dry ingredients. 
4. In a separate small bowl, whisk together remaining ingredients, except cheese and peppers.
5. Pour wet ingredients over dry, add cheese and peppers, and mix until combined.
6. Change your oven temperature to 375 Fahrenheit.
7. Remove the skillet, and grease the bottom and sides.
8. Spread the batter in the skillet. 
9. Sprinkle a generous handful of cheese and a few minced peppers over the top. 
10. Bake on the center rack of your oven for 20-25 minutes, until a toothpick inserted in the center comes out clean. 
11. Serve immediately, and store leftovers covered at room temperature.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 333Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 91mgSodium: 811mgCarbohydrates: 33gFiber: 2gSugar: 8gProtein: 12g