Jalapeno Cheddar Cornbread Baked In A Cast Iron Skillet
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This Jalapeno Cheddar Cornbread is so full of flavor! Fresh jalapenos and cheddar cheese help make this cornbread recipe rich and delicious. Baked in a cast iron skillet for a perfectly crisp outer crust and soft, fluffy, moist center. Cornbread made with jalapenos and cheddar cheese will easily become your go to side dish for Holiday dinners, family meals, or bring it to the next potluck for a shop stopper side!
Easy Cornbread with Jalapeno and Cheddar Cheese, What To Know
There are so many reasons to love this Cornbread with Jalapenos and Cheddar Cheese. This cornbread baked in a cast iron skillet has a buttery, crisp crust with a moist almost cake-like center filled with delicious bits of melted cheese and spicy jalapenos dotted throughout.
Cornbread is a quick bread, meaning it uses baking powder as the rising agent instead of yeast like my Dutch Oven Jalapeno Cheese Bread recipe. This jalapeno cornbread recipe, like my skillet cornbread, is more of a northern recipe with a little touch of sweetness to balance out the salt and spice from the jalapenos. It’s a delicious, easy recipe.
Ingredients
The combination of cheddar cheese and spicy jalapenos is the perfect flavor combination to add to buttery cornbread. Here is what you will need to make this recipe at home.
- Butter– if using salted, adjust the salt in the recipe
- All Purpose Flour
- Cornmeal-fine or medium ground for the best texture
- Sugar-balance the flavor and a touch of sweetness
- Salt-balance out the sweetness with a little salt
- Baking Powder– leavening agent to help the rise while baking
- Eggs-for moisture and also adding lift to the cornbread
- Milk-at least 1% for creaminess
- Honey-great flavor in this cornbread recipe
- Sour Cream-helps add moisture to this cornbread
- Cheddar Cheese-mild or sharp cheese, grated at home is best
- Jalapeno-remove the seeds and ribs from the inside and dice for the cornbread, round slices for the top. Jarred jalapeno can be used as well
⭐️ Full ingredient measurements and recipe instructions can be found in the recipe card at the bottom of this post.
Recipe variations
- mix up the cheese flavors, try Monterey Jack, pepper jack, gouda, or something else you have on hand.
- leave the seeds in the jalapeno for an extra spicy bite.
Tips To Make Jalapeno Cheddar Cheese Cornbread
- Make The Batter-in a large mixing bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Use a whisk to mix together and take out any lumps that might appear.
- Melt The Butter– place the stick of butter into a 10 inch cast iron skillet over medium heat. Stir until the butter is just melted, swirl around the pan to butter the skillet.
- Add Wet Ingredients– to the flour mixture, add the eggs, milk, honey, sour cream, and melted butter into the center of the dry ingredients. Whisk the batter until just combined and no more dry spots are seen. Do not over mix, or you will have dry cornbread.
- Add Jalapeno and Cheese– use a spatula to fold in the diced jalapeno pieces and grated cheddar cheese
- Prepare For Baking-pour the prepared batter into the 10 inch cast iron skillet, top with more shredded cheddar cheese and sliced jalapenos. Bake in a 400º F oven for 25-30 minutes. The cornbread is done when a toothpick placed in the center comes out clean. The top will be golden brown and crisp. You can also use an instant read thermometer to check the center of the the cornbread, it should read 200º F.
Recommended Equipment
These are my go to kitchen items to make this Jalapeno Cheddar Cheese Cornbread recipe in my kitchen.
Can I Make This Cornbread Ahead?
This cornbread recipe can be made at least a day in advance. I don’t recommend storing the cornbread in the skillet. Allow it to cool, then place in a separate air tight container or bag until you are ready to serve.
How to Store Jalapeno Cornbread
Store any leftover cornbread in an air tight container or bag on the counter for up to 3 days.
To freeze, cut into slices and freeze in an air tight container or bag and freeze for up to 3 months. Thaw on the counter.
Reheat individual slices in the microwave.
What If I Don’t Have A Cast Iron Skillet?
No problem! If you don’t have a cast iron skillet, this jalapeno cornbread can be made in a 9 x 9 inch baking pan. Just grease the pan, melt the butter in the microwave before adding it to the batter, pour the batter into the pan and bake as directed in the recipe card below.
Cast Iron Cornbread With Jalapenos and Cheese
Not sure how to keep your cast iron ready for every day cooking? Check out my article on how to clean a cast iron skillet.
Tried it and just loved it? Leave me a rating! I would love to hear how it turned out for you! Or even snap a photo and tag me on Instagram @feedingyourfam or #feedingyourfam so I can see what you made!
Other Cast Iron Skillet Recipes To Try:
Jalapeno Cheddar Cheese Cornbread
Equipment
Ingredients
- 1/2 cup butter melted, unsalted
- 2 cups all purpose flour
- 1 cup cornmeal fine or medium ground
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- 3/4 cup milk
- 2 tablespoons honey
- 1/4 cup sour cream
- 1 cup cheddar cheese shredded, sharp or medium
- 2 jalapeños 1 diced with seeds and ribs removed for the cornbread and 1 sliced for the top
Honey Butter
- 4 tablespoons butter unsalted
- 2 tablespoons honey
Instructions
- Preheat oven to 400º F
- Place 1/2 cup butter into a 10.25 inch cast iron skillet over medium heat and melt the butter.
- In a large mixing bowl add 2 cups all purpose flour, 1 cup cornmeal, 1/2 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk to combine.
- To the cornmeal mixture add in 2 eggs, 3/4 cup milk, 2 tablespoons honey, 1/4 cup sour cream, and melted butter from the skillet. (make sure it isn't too hot). Whisk together ingredients until well combined and a wet dough is formed.
- Fold in the 1 cup cheddar cheese, and 1 diced jalapeno with a spatula.
- Pour the batter into a 10.25 inch cast iron skillet. Top with additional shredded cheese and sliced jalapeno if desired.
- Bake in a 400º F oven for 25-30 minutes, until golden brown and a toothpick comes out clean. Brush honey butter over the top of the bread. Allow to cool for 10 minutes before serving. Enjoy!
Honey Butter
- Melt 4 tablespoons butter in a microwave safe bowl, add in 2 tablespoons honey and stir to combine.
Notes
- Nutrition facts are just an estimate of the ingredients listed.
- If the top gets too brown while baking, place a piece of aluminum foil over the top of the pan to prevent burning.No cast iron pan? This can be baked in a greased 9 x 9 inch baking dish.
Nutrition
What to serve with Jalapeno Cheddar Cornbread
- Homemade Chili– nothing beats a hot bowl of chili with cornbread on a cold day
- Chili Lime Chicken-this cornbread recipe would be a delicious side
- Minestrone Soup-this cornbread and really any soup recipe would be amazing
