Spelt Cheddar Jalapeño Cornbread bakes in a cast iron skillet and comes out with crisp, buttery edges and a soft crumb inside. Spelt flour swaps in for some of the usual all-purpose flour, giving the bread a nutty flavor and a bit more structure than standard cornbread.
Sharp cheddar melts into pockets through the batter, and diced jalapeños add a gentle heat that builds as you eat. A few extra slices on top turn toasty and slightly blistered in the oven.
This is a one-bowl-plus-one-bowl bake, mixed by hand in under 15 minutes. The batter goes into a hot skillet, so the bottom crust sets fast and stays crisp instead of soggy.
Serve it warm from the skillet with chili, a pot of beans, or just butter and honey.
Why You’ll Love This Recipe
- Crisp buttery edges from baking in a hot skillet
- Sharp cheddar melts into pockets throughout each bite
- Spelt flour adds a nutty flavor and sturdy crumb
- Ready in under an hour with one bowl for mixing
Ingredient Notes
- Spelt flour: Gives a nutty flavor and lower-gluten structure than wheat flour. Swap 1:1 with all-purpose flour if you don’t have spelt.
- Cornmeal: Use fine or medium grind for a tender crumb. Coarse polenta-style cornmeal makes the bread gritty.
- Buttermilk: Adds tang and tenderizes the crumb. Sub with regular milk plus 1 tbsp lemon juice, rested 5 minutes.
- Sharp cheddar: Aged sharp cheddar gives more flavor than mild. Shred it yourself for smoother melting.
- Jalapeños: Seed and remove ribs for a mild heat, or leave some in for more spice.
- Honey: Adds mild sweetness and moisture. Maple syrup works as a direct swap.
Cast-Iron Skillet Spelt Cheddar Jalapeño Cornbread
Description
This skillet cornbread mixes spelt flour and cornmeal into a sturdy, nutty base, then loads in sharp cheddar and fresh jalapeño for a savory side that slices cleanly.
Ingredients
Dry Ingredients
Wet Ingredients
Mix-ins & Skillet
Instructions
Make the Batter
- Heat the oven to 200 C / 400 F. Put a 10-inch cast iron skillet inside to heat while you mix the batter.
- Whisk the spelt flour, cornmeal, baking powder, baking soda, and salt together in a large bowl.
- In a separate bowl, whisk the eggs, buttermilk, honey, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. A few lumps are fine, don't overmix or the crumb turns dense.
- Fold in the shredded cheddar and diced jalapeños.
Bake the Cornbread
- Carefully remove the hot skillet from the oven, add the butter or oil, and swirl to coat the bottom and sides.
- Pour in the batter, top with sliced jalapeños and a little extra cheddar.
- Bake 22 to 25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Cool 10 minutes in the skillet before slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 8g40%
- Cholesterol 85mg29%
- Sodium 480mg20%
- Potassium 180mg6%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 10g
- Protein 11g22%
- Vitamin A 400 IU
- Vitamin C 5 mg
- Calcium 200 mg
- Iron 1.8 mg
- Vitamin D 15 IU
- Vitamin E 1 mg
- Vitamin K 3 mcg
- Thiamin 0.2 mg
- Riboflavin 0.2 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 25 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 220 mg
- Magnesium 30 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Preheat the skillet before adding batter for a crisp bottom crust.
- Stir batter just until combined to keep the crumb tender.
- Toothpick should come out clean at 22 to 25 minutes, not wet.
- Rest 10 minutes in the skillet before slicing for clean cuts.
