Jalapeño Cornbread Breakfast Skillet

This skillet breakfast was inspired by a camping trip through the Southwest, where cornbread cooked in cast iron over an open fire became the base for a hearty morning meal. The combination of sweet cornbread with spicy jalapeños and savory toppings creates a satisfying one-pan dish that’s become a staple for weekend brunches when we have visitors or want something special without excessive cleanup.

Ingredients

For the cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 cup corn kernels (fresh or frozen)
• 2 jalapeños, seeded and diced
• 1/2 cup cheddar cheese, shredded

For the toppings:

• 6 large eggs
• 4 strips bacon, cooked and crumbled
• 1 avocado, sliced
• 1/2 cup pico de gallo
• 1/4 cup green onions, sliced
• 1/4 cup cilantro, chopped
• Lime wedges, for serving
• Hot sauce, for serving

Instructions

1. Preheat oven to 400°F (200°C) and place a 12-inch cast-iron skillet inside to heat.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, beat eggs, then stir in buttermilk and melted butter.
4. Add wet ingredients to dry ingredients, stirring just until combined.
5. Fold in corn kernels, jalapeños, and cheese.
6. Carefully remove hot skillet from oven and coat with cooking spray.
7. Pour cornbread batter into the hot skillet and spread evenly.
8. Bake for 20-25 minutes until golden and a toothpick inserted in the center comes out clean.
9. Remove from oven and create 6 wells in the cornbread with the back of a spoon.
10. Crack an egg into each well.
11. Return skillet to oven and bake for 5-8 minutes more, until egg whites are set but yolks are still runny.
12. Top with bacon crumbles, avocado slices, pico de gallo, green onions, and cilantro.
13. Serve hot directly from the skillet with lime wedges and hot sauce.

Recipe Notes

• For spicier cornbread, leave some jalapeño seeds in or add a diced chipotle pepper.
• Try adding 1/2 cup cooked chorizo to the cornbread batter for extra flavor.
• This can be made ahead through the cornbread stage – reheat the cornbread in the skillet, then add eggs and finish baking.
• For a vegetarian version, omit the bacon and add black beans on top.

Prep time: 20 minutes | Cook time: 35 minutes | Serves: 6