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Savory Yellow Squash Cornbread Skillet Cake with Jalapeño Cheddar

yellow squash cornbread skillet cake - featured image
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A moist and tender cornbread with a golden crust, pockets of spicy jalapeño cheddar, and fresh yellow squash for a subtle sweetness. Perfect for a quick, flavorful side dish.

Ingredients

Scale
  • 1 cup yellow cornmeal (120 g)
  • 3/4 cup all-purpose flour (90 g)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup fresh yellow squash, grated
  • 1–2 jalapeño peppers, finely chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup buttermilk (240 ml)
  • 2 large eggs, room temperature
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon smoked paprika (optional)
  • 2 tablespoons fresh chives or green onions, chopped (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast iron skillet in the oven to warm up while you prepare the batter.
  2. Grate 1 cup of yellow squash using a box grater. Place the grated squash in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, granulated sugar, salt, and smoked paprika if using.
  4. In a separate bowl, beat the eggs with buttermilk and melted unsalted butter until smooth.
  5. Add the grated squash, chopped jalapeños, and shredded cheddar cheese (reserve a little cheese for topping) to the wet mixture and stir gently to combine.
  6. Pour the wet ingredients into the dry ingredients and fold together just until combined. Do not overmix.
  7. Carefully remove the hot skillet from the oven using oven mitts. Add a tablespoon of butter to the skillet and swirl to coat the bottom and sides.
  8. Pour the batter into the skillet and smooth the top with a spatula. Sprinkle the reserved cheddar cheese evenly on top.
  9. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should pull away slightly from the skillet.
  10. Let the cornbread cool in the skillet for 10 minutes before slicing and serving.

Notes

Squeeze excess moisture from the grated squash to avoid soggy cornbread. Preheat the skillet for a crispy crust. Use room temperature eggs for better mixing. Adjust jalapeño heat by removing seeds or adding more. Tent with foil if top browns too fast.

Nutrition

Keywords: cornbread, yellow squash, jalapeño, cheddar, skillet cake, savory, quick, easy, comfort food

Find it online: https://cravemila.com/savory-yellow-squash-cornbread-skillet-cake-with-jalape-n-o-cheddar-recipe-easy-and-perfect/