Jalapeño Peach Skillet Cornbread

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When I married my southern hubby, cornbread became more of a staple and less of a “oh you made cornbread” moment.  There are thousands of cornbread recipes out there...many that I have made and love...but, this is the one I was taught to make by my Grammy in her Wagner cast iron skillet (Oh I miss that skillet!!).  The best part, her cornbread is straightforward so the perfect base for me to add all sorts of stuff (fruit, cheese, herbs, aromatics, veggies, etc) to fancy it up.  


  • 1 1/4 cups medium grind cornmeal

  • 3/4 cup all-purpose flour

  • 1/4 cup sugar

  • 1 t kosher salt

  • 2 t baking powder

  • 1/2 t baking soda

  • 1/3 cup whole milk

  • 1 cup buttermilk

  • 2 eggs, lightly beaten

  • 8 T unsalted butter, melted

  • 1 jalapeño, ribs and seeds removed, diced

  • 1 peach, diced

  • 1 T all-purpose flour (More or less jalapeño or peach to taste!). In small bowl, dust jalapeño & peach with all-purpose flour. Set aside.

1. Preheat oven 425 with cast iron skillet (9 inch) on center rack. Melt butter. Set aside. Whisk together all of the dry ingredients. In a measuring cup, combine milk, buttermilk & egg. Lightly beat. Pour into dry ingredients and stir in to combine. Add about 6-7 T of the melted butter, stir to combine. Fold in jalapeño & peach. 
2. Carefully remove hot skillet from oven and lower temp to 375. Pour remaining butter into pan and swirl to coat. Pour cornbread mixture into pan and return to oven. Bake 20 mins or until toothpick comes out clean and top is golden. Cool 10 mins.