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Jalapeno Cornbread

A cheesy jalapeno cornbread baked in a hot cast iron skillet, with sweet corn and a little honey to balance the heat. Made in one bowl and ready in half an hour.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 10 slices
Calories: 325kcal
Author: Lucy Brewer

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.
    A glass bowl with flour mixture and a wooden spoon, surrounded by chopped jalapeños, shredded cheese, honey, sour cream, and whole jalapeños on a countertop.
  • 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.
    A glass bowl with eggs, melted butter, and milk being mixed with a wooden spoon, surrounded by corn, jalapeños, shredded cheese, and empty egg shells.
  • 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.
    A cast iron skillet filled with cornbread batter topped with chopped jalapeños and corn, surrounded by jalapeños, shredded cheese, and a wooden spoon with batter.
  • 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.
    A round jalapeño cornbread in a cast iron skillet, surrounded by sliced jalapeños, shredded cheese, honey, plates, and cutlery on a gray surface.
  • Let the cornbread cool for 10 minutes before cutting to serve.
    A slice of jalapeño cornbread is lifted from a cast iron skillet with a spatula; sliced jalapeños, honey, and plates are nearby.

Notes

Buttermilk substitute. Stir 1 tablespoon white vinegar or lemon juice into a measuring cup, then add whole milk to equal 1 cup. Let it sit a few minutes before using.
Adjusting the heat. A quarter cup of diced jalapeno with the seeds in gives moderate heat. Remove the seeds and white membrane for a milder cornbread, or add a third pepper for more.
Storage. Keeps 3 to 4 days in an airtight container at room temperature. To freeze, wrap in plastic wrap and then foil and store up to 2 months. Thaw at room temperature.
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