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This Jalapeno Cornbread bakes up in a hot cast iron skillet with melted cheddar, sweet corn, and just enough honey to balance the heat from fresh jalapenos. It mixes in one bowl and bakes in about 35 minutes, so it’s ready by the time a pot of chili or soup is done on the stove.
This is sort of a version of my Jiffy Mexican Cornbread Recipe, except this one starts with real cornmeal rather than Jiffy mix. I actually prefer this version because the texture is closer to homemade Southern Cornbread.
Testing results for
- We tested this recipe using sour cream and using Greek yogurt, and either works just fine. I typically use sour cream because that’s what I always have on hand.
- This cornbread works best when baked in a cast iron skillet. The cast iron conducts the heat so the outside of the cornbread gets nice and crispy.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Cornmeal: I always prefer white cornmeal over yellow. Yellow cornmeal to me has more of a sandy texture. You can also use a self-rising cornmeal mix here and omit the leavening agents (baking powder, baking soda, and salt.)
Related 📖 ➡️ Guide to Southern cornmeal types
Jalapenos: I use about a quarter cup of fresh diced jalapeno, which is roughly two medium peppers with the seeds left in for moderate heat. Take the seeds and white membrane out for milder cornbread, or leave them in and add a third pepper if you like it hot.
Cheddar cheese: Regular sharp cheddar melts into the cornbread and keeps it rich. For more kick, use a habanero cheddar, which adds heat without changing the texture.
Honey: A third of a cup sweetens the crumb just enough to balance the peppers, and it helps the top brown in the oven.
Buttermilk: It gives the cornbread tang and a tender crumb. I always use full-fat buttermilk. Bonus points if you can find real buttermilk at a dairy farm!
Sour cream or Greek yogurt: Either one is fine.
Corn kernels: Canned or frozen both work. Drain canned corn well, or thaw and pat frozen corn dry so it doesn’t add extra liquid to the batter.
Pin this now to save it for laterHow to make jalapeno cornbread
Here’s a quick overview of the steps. Full details are in the recipe card below.
- Set the cast iron skillet in the oven to heat while you mix the batter.
- Whisk the dry ingredients together in a large bowl. In a second bowl, whisk the wet ingredients.
- Make a well in the dry ingredients, pour in the wet, and stir just until no streaks of flour remain.
- Fold in the jalapeno, corn, and cheese.
- Pour the batter into the hot skillet and bake until the top is golden and a toothpick comes out clean. Let it cool before slicing.
Cheese for jalapeno cheddar cornbread
Sharp cheddar is my preferred choice and melts into the batter for a rich, even flavor. For a jalapeno cheddar cornbread with more bite, reach for a habanero cheddar, which brings extra heat without changing how the cornbread bakes. Pepper jack cheese is another alternative.
Grate the cheese yourself if you can. Pre-shredded cheese is coated with starch to keep it from clumping, and that coating can stop it from melting as smoothly into the bread.
Why the hot skillet matters
Pouring the batter into a hot, dry cast iron skillet is what gives jalapeno cornbread its crisp bottom and edges. The pan is already at oven temperature, so the outside of the batter sets and browns on contact while the center stays moist. A cold pan skips that step and leaves you with a softer, paler crust.
Variations
- Jalapeno cheddar cornbread muffins. Spoon the batter into a greased or lined muffin tin instead of the skillet. They bake faster, so start checking around the 15-minute mark.
- Turn up the heat. Leave the seeds and membrane in, switch to habanero cheddar, or stir in a diced serrano along with the jalapenos.
- Cheesy jalapeno cornbread. Add an extra half cup of cheddar to the batter and sprinkle a little more on top before baking.
- Pickled jalapenos. Swap the fresh peppers for drained pickled jalapenos when you want a tangier, milder bite. Pat them dry first.
- No cast iron? Use a baking pan. A greased nine-inch square or round metal pan works. You won’t get the same crisp crust, but the cornbread still bakes up well.
- Honey butter on top. Stir a little honey into softened butter and spread it over warm slices.
What to serve with jalapeno cornbread
Y’all may think I’m weird, but I like different types of cornbread with different meals. If I’m eating something a little spicy, like my Chili Without Beans, then I want regular Southern Cornbread for balance.
If it’s something like Easy Potato Soup or my Chicken Vegetable Soup, then this Jalapeno Cheddar Cornbread is perfect.
You also can’t go wrong piling your plate with some Southern Butter Beans, sliced tomatoes, corn on the cob, and a couple pieces of this cornbread.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Jalapeno Cornbread
Ingredients
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, melted (1 stick)
- 1 large egg
- ⅓ cup honey
- 1 cup buttermilk
- ⅓ cup sour cream or Greek yogurt
- ¼ cup diced fresh jalapeno (about 2 medium peppers)
- 1 cup corn kernels (canned or frozen)
- ½ cup grated Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F and place the cast iron skillet inside the oven to heat.
- In a large bowl, mix 1 1/2 cups cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, mix 1/2 cup butter, melted (1 stick), 1 large egg, 1/3 cup honey, 1 cup buttermilk, and 1/3 cup sour cream or Greek yogurt.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Use a spoon or spatula to mix just until no streaks of flour remain.
- Add 1/4 cup diced fresh jalapeno (about 2 medium peppers), 1 cup corn kernels (canned or frozen), and 1/2 cup grated Cheddar cheese, and stir to incorporate.
- Remove the hot skillet from the oven and pour the batter into the skillet.
- Bake at 350 degrees F for 20 to 25 minutes, until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Let the cornbread cool for 10 minutes before cutting to serve.
Notes
Nutrition
Questions and tips
Make ahead and storage
Make ahead. Cornbread is best the day it is baked, but you can measure the dry ingredients and the wet ingredients separately a few hours ahead and keep the wet bowl in the fridge. Combine them right before baking so the baking powder and soda still give you a good rise.
Storage. Leftover cornbread keeps for three to four days in an airtight container at room temperature. To freeze, wrap it in a layer of plastic wrap and then foil and store it for up to two months, then unwrap and thaw at room temperature.
Warm slices in a 300 degrees F oven for about ten minutes, or wrap a piece in a damp paper towel and microwave it for fifteen to twenty seconds. The oven keeps the edges crisp, while the microwave is faster for a single piece. You could also reheat in the air fryer for a few minutes.
