Sweet heat, melty cheese, and golden cornbread? Yes, please. This skillet cornbread gets its rich, tender crumb from Nellie’s Free Range Eggs. Add sharp cheddar, fresh jalapeños, and a glossy swirl of red pepper jelly to bring the fun. It’s cozy, colorful, and the perfect balance of sweet, savory, and spicy in every bite. Get ready for this beauty to become the favorite side dish of your next picnic!

Instructions

1. Preheat oven to 375°F. Place a 10-inch cast iron skillet in the oven while it preheats.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
3. In a separate bowl, whisk together milk, Nellie’s Free Range Eggs, and melted butter.
4. Pour wet ingredients into dry ingredients and stir until just combined. 
5. Fold in cheddar cheese.
6. Carefully remove hot skillet from oven and coat with butter or oil.
7. Pour batter into skillet and spread evenly.
8. Dollop small spoonfuls of red pepper jelly across the surface of the batter. Use a butter knife or skewer to gently swirl the jelly into the top layer.
9. Scatter jalapeño slices evenly over the top.
10. Bake for 25–30 minutes or until golden brown and cooked through.
11. Cool slightly before slicing and serving warm.