Jul 14 2026
Restaurants›Saltine Restaurant›Skillet Cornbread Recipe

Skillet Cornbread Recipe

Inspired by Saltine Restaurant
Time45m
Serves8

Jalapeño, green onions

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Ingredients

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Dry Ingredients

Wet Ingredients

Vegetables

Method

Preparation

  1. 1

    Preheat the Skillet

    Place a cast-iron skillet in the oven and preheat to 400°F (200°C).

  2. 2

    Prepare the Jalapeño

    Finely chop the jalapeño pepper, removing the seeds if you prefer less heat.

  3. 3

    Chop the Green Onions

    Slice the green onions, separating the white parts from the green tops.

Mixing Ingredients

  1. 4

    Combine Dry Ingredients

    In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until well combined.

  2. 5

    Combine Wet Ingredients

    In another bowl, whisk together the milk, egg, and melted butter until smooth.

  3. 6

    Mix Together

    Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped jalapeño and green onions (white parts).

Cooking

  1. 7

    Prepare the Skillet

    Carefully remove the hot skillet from the oven and add a little butter to grease the bottom.

  2. 8

    Pour the Batter

    Pour the cornbread batter into the hot skillet, spreading it evenly.

  3. 9

    Bake

    Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Finishing Touches

  1. 10

    Cool and Serve

    Remove the skillet from the oven and let the cornbread cool for a few minutes. Cut into wedges and serve warm, garnished with the green onion tops.

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