Skillet Jalapeno Cornbread is such a comforting bread. I just love it when I pull it out and the aroma wraps my whole kitchen.

When the cornbread is baking, it warms my heart and soul. I love savory, soft, hot, and delicious cornbread! The idea of making a cornbread video popped into my head.

I will be honest with you guys, I really want to make easy video recipes in the beginning to practice editing.

However, I realized quickly that I suck completely. Well, I am a fast learner, but I must admit that I did not like doing videos at all.

I made them for a year or so and just gave up. I do shot demos on Instagram every now and then but I just dislike doing YouTube videos.

Now, let me talk about this cornbread. If I tell you that this is one of the best cornbread’s that I ever ate, would you believe me? It is not because I made it, but seriously, it came out fantastic.

I made it several times this past weekend to check and recheck just to make sure.

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This one was ever so soft, moist, light, just the right amount of spiciness from chilies.

Also, it got a little crunch from the fire-roasted corn, which you can probably get in your grocery stores.

I mean, my family went bananas, and that’s why I am sharing it with you all today. I tell ya, no more dry cornbread. Hallelujah!

This is from scratch, savory, delicious, and the perfect cornbread recipe that you must try.

If you want to make the best Southern savory cornbread, then you must try this recipe!

Well, I hope you guys like my Skillet Jalapeno Cornbread recipe. If you do place tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. I would love to see your tasty creations. Thank you so much for your love and support.

Recipes you might like:

EASY HOMEMADE FRENCH BREAD

SPIRAL TWIST BREAD ROLLS

NO-KNEAD HOMEMADE BREAD

DUTCH OVEN DAMPER BREAD

DUTCH OVEN BREAD: BREAD FOR BEGINNERS

Yield: 4

Skillet Jalapeno Cornbread

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Skillet Jalapeno Cornbread is easy, tasty and extemly comforting!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 cup all-purpose flour without sodium
• 1 cup Cornmeal without sodium, plain cornmeal
• 1 1/2 tsp. Kosher salt
• 1 tbsp. Baking powder
• 2 eggs lightly mixed
• 2 cups milk
• 1 cup Cheddar cheese shredded
• 1 cup Fire-roasted Corn it is seasoned w/onion powder,
• 1/4 cup oil + 1 tbsp. Vegetable oil, olive oil or canola works well
• 1/2 jalapeño pepper chopped (add more if you desire)
• 1/2-1 small red chili pepper chopped (optional)

Instructions

1. Preheat the oven to 425F (220C). In a large bowl, add 1 cup of all-purpose flour and 1 cup of plain cornmeal -mix it together.
2. Lightly whisk two eggs for a few seconds, then pour about 12 FL oz of milk, out of 16 FL oz. -Mix it.
3. Pour egg and milk mixture into the flour, add 1 and a half teaspoons of salt -mix it very well to combine.
4. Add to the butter, 1 cup of shredded cheddar cheese, then 1 cup of fire-roasted corn. Pour the remaining milk, and then mix the batter to combine all the ingredients. Add 1/4 cup of oil and mix again.
5. Heat the skillet really well. Add 1 tablespoon of oil, and pour in the hot skillet the batter (Be careful!)
6. Sprinkle on top of the batter chopped jalapeño pepper, red chili pepper (red hot chili pepper is optional, but it gives an amazing color), and the remaining fire-roasted corn. Then, lightly mix the top.
7. Bake it in the preheated oven at 425F (220C) for about 25 minutes.
8. Allow baked cornbread to cool down for around 5 minutes in the skillet. Then take it out on a wooden board. Slice the cornbread into wedges and serve warm.

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I am fully aware that this is not really traditional pizza, but I like calling it Chicken and Kimchi Pizza, so the name stays.

This is easy, tasty, and savory… Oh, this pizza is so gorgeous, my friends! Is it possible to ask for more? I don’t think so!

You can complete this in under 30 minutes without using any dough. Although you can buy store-bought or prepare your own dough.

I made advantage of tortillas. YES! That’s how easy it is.

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The hardest thing was making chicken in a skillet, which is all I did. Everything else is similar to adding, cooking, and baking until deliciously golden.

You can use cooked chicken from the store, including rotisserie chicken.

As for toppings, well, I love mushrooms, and sweet peppers in a combination of chicken, kimchi, and cheese, as well as slightly spicy gochujang mixed with thousand island dressing or condiment. You can use pizza sauce, however, I tried it with thousand islands and it was instant love. 

How To Make Korean Fermented Napa Cabbage

With that being said, you can really use whatever you prefer, like, or have around. I even like adding softly fired egg. It tastes super tasty on this pizza. 

if you decide to make these tasty and rather easy Chicken and Kimchi Pizza do not forget to tag me on social media. You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

My favorite dishes to use TORTILLAS –

Vegetarian:

Tex-Mex Grilled Tofu Quesadillas

Air Fryer Mushroom and Cheese Taquitos

Meat lovers:

Chicken and Bacon Tortilla Pinwheels

NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites.

In the other news, I am opened another blog. I am working on it right now to grow. It’s called Mug Of Reality and I’m quite proud of it. Thanks!

Yield: 1

Chicken and Kimchi Pizza

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Tasty and unique pizza with chicken and kimchi. Prefect match on a cheesy tortilla!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• 1/2 cup of chicken breast, cooked
• 1 tortilla, medium-size or large, whatever you have
• 1/2 cup shredded cheese
• 1/2 tbsp. gochujang Korean red chili paste
• 2 tablespoons thousand island dressing origin

Topping options:

• 1/4 cup Kimchi chopped
• 1/4 bell pepper, chopped or sliced, any on hand or use mini peppers
• 2 mushrooms, sliced
• 2 tablespoons chopped red onion
• 3 to 4 fresh Mozzarella pearls, which are the perfect mini bite size cheese

Garnish opt:

• Toasted Sesame Seeds
• Scallions, chopped
• Red Hot chili flakes

Instructions

1. Cut chicken breast into thinner chicken strips, season with a bit of salt and peppers (a few pinches) OR Chicken Seasoning, and cook over a lightly greased pan for 5-7 minutes, or until done. You can use store-bought cooked grilled chicken, or grill it yourself. whatever works for you!

2. Preheat the oven to 375F. You can also make this in your air fryer.

3. Add gochujang aka Korean chili paste with pizza sauce or marinara sauce, whatever you have on hand and spread evenly on the tortilla. If you are low carb diet then use low carb tortilla.

4. Add cheese, and other toppings on the top.

5. Bake until the cheese is completely melted and edges of the tortillas start turning into a golden color, about 10 to 15 minutes, depending on your oven. Toss a few toasted sesame seeds on top along with chopped scallions and perhaps chili flakes, and serve with mayo, ranch dressing and/or salad.

Notes

When I say a fried egg, I meant you can serve a soft fried egg on top of this pizza.

Also, Yes to Mayo on pizza. If you never tried mayo on pizza then you're missing. My husband introduced me to it and I never looked back. It is not so unusual for Koreans to eat pizza with Mayo as well.

What is Thousand Island Dressing?

Thousand Island dressing is an American salad dressing and condiment based on mayonnaise that COULD include olive oil, lemon juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, ketchup or Tabasco sauce. SOURCE: WIKI

Thousand Island Dressing RECIPE is LINKED TO "SIMPLY RECIPES" if you wish to make it, which looks and sound really delightful

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It is not much for me to say about hot cross buns other than they are awesomely delicious. Actually, to be quite honest with you, I did not have hot buns.

At least not that I know of before I came to the USA. In addition, I am raised with a different type of bread on Easter. Something like this one here.

I make these hot cross buns a few times a year because they are delicious and my kids like them, especially for breakfast, and they also make an amazing after-school snack.

On the other note, these are not traditionally made. Furthermore, if you follow my blog, you already know that I am not “traditional” person per se.

With that being said, I added chocolate chips or chunks. Sometimes I add raisins, cranberries, a mix of nuts and chocolate. It is just so amazing.

Also, I like scoring a bread, by making a cross cut on top. Then, fill it with a thick sugary sweet paste.

An interesting article that I read a couple of hours ago that I have to share with you guys: “Good Friday Special: Hot Cross Buns – Myths, History, and Making“

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Yield: Makes 2 lbs Dough, 10 Rolls

Hot Cross Buns with Chocolate

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You will find these tasty hot cross rolls everywhere around late Winter throughout Springtime. There is nothing more comforting than when you toast these and smear with delicious butter, then enjoy with a fragrant cup of hot tea or gourmet coffee.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 45 minutes

Ingredients

• 500g strong white flour
• 50g Brown Sugar
• 1 tsp Salt
• 2 tsp Ground Cinnamon
• 1 tsp All-spice
• 1 tsp Vanilla extract
• Zest of 1/2 Orange
• 7 g Dried Yeast (2 1/4 tsp or 1 envelope)
• 300 ml Lukewarm Whole Milk
• 1 egg + 1 for brushing
• 50g Unsalted Butter, diced and room temp.
• 150g Chocolate Chips or chunks
• 1/8 cup Oil hands to roll buns
• The Cross Paste:
• 60g All-purpose Flour
• 50g Powdered Sugar
• 60ml Milk

Instructions

1. This dough can be made by hand just like I did. Make sure to knead long enough, for about 10 minutes. Without well-developed gluten, rolls would be flat and tough. Kneading strengthen the gluten strands that give a structure which makes any rolls or bread light and airy. For the stand mixer, hook attachment.
2. Combine lukewarm milk with sugar and dry yeast. Give a quick mix and allow it to activate for 5 minutes or so. If the mixture starts to bubble then the yeast is ready and activated.
3. Mix together the flour, salt in the bowl. Add the allspice, cinnamon, vanilla extract and orange zest to the flour and mix to combine.
4. Pour activated yeast into the flour along with the room temperature beaten egg. Begin to mix the dough on medium speed. The dough will come together. Avoid the temptation to add extra flour. Continue to mix for about 5 minutes.
5. As the dough starts to come away from the side of the bowl, add the diced room temperature butter slowly into the dough while the mixer is still kneading. Increase the speed just a little and continue to mix until all the butter has been well incorporated. You will still see some chunks of butter and that is just fine.
6. Add the chocolate chips to the dough and gently knead for about 2 minutes to distribute it (you may use dried fruit such as raisins of any kind, cranberries or mixture or more than one if you prefer more traditional route). Now, transfer the dough in a well-oiled bowl, cover with a plastic wrap and then with large kitchen cotton towel to keep its warmth. Allow it to prove for about 1 1/2 to 2 hours in the area such as turned off oven or microwave.
7. Once the dough has doubled in size turn the dough out onto a clean work surface and knead with your hands. You may use dust of flour.
8. Cut the dough into 10 equal pieces approximately 120g each. Roll each piece of dough round and place on a non-stick baking tray lined with parchment paper. Make sure to leave enough room between to allow each roll to rise without touching. Leave to rise once again for 45 minutes to 1 hour.
9. Preheat the oven to 400F. Brush each roll with a beaten egg.
10. Mix the paste for the crosses by mixing together the flour, sugar, and milk in a cup. This paste needs to be in the piping consistency. Transfer the paste into a bag or piping bag if you have one, then pipe a cross on each bun. Bake the buns 25 to 35 minutes, or until golden brown. Transfer to a wire rack to cool and allow it to cool down before eating.

Notes

• This make 2 pounds dough, which makes 10 rolls, 119 grams each bun. You may make smaller buns if you prefer.
• This is quite a soft, supple dough. If it feels a little wet and sticky, don’t panic, just stay with it and be persistent.
• To make these rolls even better, combine 50 ml of water with 50 g of powdered sugar. Place it in the saucepan and simmer for 30 to 40 minutes. Basically, it is syrup, also known as a sugar glaze. Brush each rolls with this syrup while still warm.
• Measure, measure, measure. Investing in the scale is the necessity, especially if you wish to be a good and precise baker.
• You may warm them up the next day or taste them on a bit of butter just by slicing in half. Make sure to place them in an airtight container or ziplock bag to keep them fresh.
• Amazing baking pans and best seller on Amazon.com

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