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Cast-Iron Skillet Spelt Cheddar Jalapeño Cornbread

Golden Spelt Cheddar Jalapeño Cornbread baked in a cast iron skillet with melted cheddar and sliced jalapeños on top

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
Hands folding shredded cheddar and diced jalapeños into spelt cornbread batter in a glass mixing bowl

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.
Warm slice of spelt cheddar jalapeño cornbread on a plate with melting butter and a glass of iced tea
Prep Time 15 mins
Cook Time 25 mins
Rest Time 10 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 200  C
Servings: 8
Estimated Cost: 1.10
Calories: 320
Best Season: all_year_round
Dietary: Contains Dairy, Contains gluten, contains-eggs, Vegetarian
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
  • 120 g spelt flour ((1 cup))
  • 140 g fine or medium cornmeal ((1 cup))
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
    • Wet Ingredients
  • 2 large eggs
  • 240 ml buttermilk ((1 cup))
  • 60 ml honey or maple syrup ((1/4 cup))
  • 60 g unsalted butter, melted ((1/4 cup))
    • Mix-ins & Skillet
  • 170 g sharp cheddar, shredded ((1 1/2 cups); plus a handful extra for topping)
  • 2 jalapeños, seeded and diced (medium; plus extra sliced for topping)
  • 1 tbsp butter or oil, for the skillet
Instructions
    Make the Batter
  1. 1
    Heat the oven to 200 C / 400 F. Put a 10-inch cast iron skillet inside to heat while you mix the batter.
  2. 2
    Whisk the spelt flour, cornmeal, baking powder, baking soda, and salt together in a large bowl.
  3. 3
    In a separate bowl, whisk the eggs, buttermilk, honey, and melted butter until smooth.
  4. 4
    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.
  5. 5
    Fold in the shredded cheddar and diced jalapeños.
    6. Bake the Cornbread
  6. 6
    Carefully remove the hot skillet from the oven, add the butter or oil, and swirl to coat the bottom and sides.
  7. 7
    Pour in the batter, top with sliced jalapeños and a little extra cheddar.
  8. 8
    Bake 22 to 25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
  9. 9
    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.
Keywords: spelt cornbread, cheddar jalapeño cornbread, skillet cornbread, spelt baking, savory cornbread

Equipment

  • 10-inch cast iron skillet
  • mixing bowls
  • whisk
  • box grater
  • wire rack

Tips

  • Preheat the cast iron skillet in the oven so the batter sizzles the moment it hits the pan.
  • Don't overmix the batter once wet and dry ingredients meet, or the crumb turns tough and dense.
  • Seed the jalapeños fully if you want a mild heat that kids can handle easily.
  • Shred your own cheddar block instead of using pre-shredded, since it melts smoother and clumps less.
  • Let the cornbread rest 10 minutes in the skillet before slicing, so it holds together cleanly.

Variations

  • Swap jalapeños for roasted poblano strips and pepper jack cheese for a smokier, milder version.
  • Stir in 1/2 cup corn kernels for extra texture and a sweeter bite in every square.
  • Add crumbled cooked bacon to the batter for a smoky, savory twist on the classic.

Storage and Reheating

Spelt Cheddar Jalapeño Cornbread stays fresh at room temperature for one day if covered with a clean towel.

For longer storage, wrap cooled cornbread tightly and refrigerate up to 4 days. Reheat slices in a 180C/350F oven for 8 to 10 minutes, or in a skillet with a little butter to bring back the crisp edges.

To freeze, wrap individual slices in foil and freeze up to 2 months. Thaw at room temperature, then reheat in the oven so the crust crisps back up instead of turning soft.

Serving Suggestions

Spelt Cheddar Jalapeño Cornbread pairs naturally with a bowl of chili or a pot of pinto beans, since the sweet-savory crumb balances the spice.

For breakfast, serve warm slices with soft butter and a drizzle of honey, or alongside scrambled eggs and avocado.

At a casual gathering, cut it into small squares and serve with a chili-lime dip or extra sliced jalapeño and sour cream on the side.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-cheddar-jalapeno-cornbread/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!