This cast-iron skillet jalapeño cheddar cornbread recipe is wonderfully moist and full of flavour. Added corn kernels make for great texture, too! Bakes up perfectly in a cast-iron skillet for a great BBQ side dish or served with a pot of chili or ribs!
Why you’ll love this cast-iron jalapeño skillet cornbread recipe!
- This skillet jalapeño cornbread has tons of flavour and texture and is always moist (never dry!).
- Enjoy this cornbread with your Fall stews or soups, with baked beans or chili or as a great addition to Summer BBQs.
- You can adjust the level of spiciness to your taste!
- Using a cast-iron skillet always makes for a great cornbread – crispy on the outside and tender on the inside. It also retains heat well, which will keep the cornbread warm for serving.
- The added corn kernels and cheddar cheese makes this cornbread recipe extra special.
- Why you’ll love this cast-iron jalapeño skillet cornbread recipe!
- Ingredients and substitutions
- Why this jalapeño cornbread works best in a cast iron skillet
- How to make skillet jalapeño cornbread: step-by-step
- How to this make cast-iron jalapeño skillet cornbread: video
- Recipe tips!
- Skillet jalapeño cornbread FAQ
- How to serve this jalapeño cornbread
- Making ahead, storing and freezing
- Get the Recipe: Cast Iron Skillet Jalapeño Cornbread
- More cornbread recipes to love!
Ingredients and substitutions
A few notes about the key ingredients …
Corn – Do note that you need to use COOKED corn for this cornbread. You can get your cooked corn any number of ways. You can use left-over cooked corn or corn on the cob. You can use frozen corn, that you cook as you normally would ahead of time. You don’t want the corn to be hot and cold from the fridge corn is fine to use. If cooking before using here, allow enough time for the corn to cool at least to lukewarm or ideally completely, before using.
To change this up a bit, use grilled or roasted corn for a bit of a smoky taste to your cornbread.
Jalapeño – The amount of jalapeño listed is just a suggestion :) It’s how I enjoy it. You can adjust up or down to taste. You can also add or substitute other (non-spicy) peppers, if you prefer.
Cheese – I like regular cheddar cheese in this one, but feel free to use whatever cheese you like.
Cream or milk – You can use either heavy (whipping) cream, table cream, half and half cream (10%), whole milk (3%), buttermilk or even 2% milk will work here. The biggest difference will be in the richness and moistness of the finished cornbread. Cream will produce the nicest results. I have not tested this recipe with non-dairy milks.
Sugar – The sweetness of cornbread is very subjective, so you can easily adjust the amount of added sugar here, to taste. Use 1/3 cup for a less sweet cornbread. Use 2/3 cup if you love it sweet! If you aren’t sure or if you like just medium sweet, try 1/2 cup sugar to split the difference.
Why this jalapeño cornbread works best in a cast iron skillet
I think cornbread is best when baked up in a cast-iron skillet for wonderfully crispy edges and even baking. Sturdy cast-iron skillets can also be preheated in the oven so that the batter hits a hot pan, for those great crispy edges.
Even once out of the oven, the cast-iron skillet will retain the heat nicely so that the cornbread can stay warm for serving and at the table.
My cast-iron skillet shown here is 10-inch top diameter.
How to make skillet jalapeño cornbread: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Preheat the oven, then place the cast-iron skillet with the diced jalapeños in for 5 minutes to cook. Remove the jalapeños to a bowl and return the skillet to the oven to continue heating.
Step 2: Mix together the flour, cornmeal, salt and baking powder in a bowl. Set aside.
Step 3: Mix together the 4 eggs in a bowl and set aside.
Step 4: Add the cooked corn to a 2-cup measuring cup and add cream to the corn.
Step 5: Add cream until the cream reaches the 1 1/2 cup mark on the measuring cup.
Step 6: Add the cream/corn mixture to the beaten eggs. Stir in the shredded cheddar cheese. Set aside.
Step 7: Beat or mix together the butter and sugar briefly.
Step 8: Add the corn/cream mixture to the bowl and mix together.
Step 9: Add the flour mixture to the batter.
Step 10: Mix the batter just until all the flour is incorporated.
Step 11: Spoon the batter into the hot cast-iron skillet. Top with additional cheese and jalapeño slices.
Step 12: Bake until the cornbread is golden brown and set in the middle.
How to this make cast-iron jalapeño skillet cornbread: video
Recipe tips!
- I’ve used my mixer here, with a paddle attachment and always mixing to a minimum, on low speed. A mixer isn’t necessary though, as you can easily mix this one up with just a bowl and a wooden spoon.
- This cornbread is fragile when very hot, so for best cutting and flavour, allow it to cool in the pan at least 30 minutes (it will still be warm) or ideally, 45-60 minutes or completely.
- You can cut and serve this cornbread in wedges (as shown here), but if you’d like smaller pieces, simply make 3 slices diagonally from left to right, then 3 slices diagonally from right to left and you will end up with a skillet of smaller pieces.
- If you don’t have a cast-iron skillet, you can use a similarly sized baking pan (9-inch square or round), though you’ll want to skip a long preheat in the oven. You can preheat a metal baking dish for 3-5 minutes, but don’t preheat an empty glass pan at all, as it can shatter. Using a pan other than a cast-iron skillet probably won’t have the nice crispy outside edges.
Skillet jalapeño cornbread FAQ
Yes! You can use a 9-inch metal cake pan (square or round) or a similar-sized glass or ceramic baking dish, but avoid preheating the dishes in the oven with either of these options, especially an empty glass baking dish, which can shatter.
As the jalapeño is pre-cooked, the spice level is reduced and somewhat milder. We are also not using the seeds from the jalapeño here, which are the spiciest part. The spiciness doesn’t slap you, but you know it’s there. If you’re concerned, you can reduce the amount of jalapeño added to taste.
Yes. Simply cook the frozen corn as usual to use in this recipe.
Yes. I actually think cornbread has a fuller flavour after it has been allowed to sit a bit. Bake ahead, store at room temperature and reheat in a 350F oven loosely covered with foil until warmed.
No. Once cooked, the cream and cheese are perfectly safe stored at room temperature.
How to serve this jalapeño cornbread
Serve this cornbread warm, sliced into squares or wedges, with a spread of butter and/or honey, if you like. (This cornbread recipe is quite buttery as made. You may find you don’t need extra butter.)
Cornbread makes a great offering at Summer BBQs, in place of bread. It is also classically served alongside a pot of chili, classic baked beans or bean soup.
Making ahead, storing and freezing
I often will bake this one up in the morning, then re-heat in the skillet in a 350F oven to serve. Be sure to cover the top loosely with foil when re-heating. It will only take 8-10 minutes to warm it. I find it has even more flavour when it has had a chance to sit for a bit.
Store leftovers at room temperature for 2 days or in the fridge to extend the shelf-life a bit longer.
This cornbread should freeze well up to 2 months.
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Get the Recipe: Cast Iron Skillet Jalapeño Cornbread
Ingredients
- 3/4 – 1 cup (180-240 ml) jalapeño peppers, seeds removed and diced, plus additional slices for topping (optional)
- 1 1/4 cups (157 g) all-purpose flour
- 1 cup (145 g) fine cornmeal
- 1 Tablespoon baking powder
- 1 1/2 teaspoons kosher salt, or 1 tsp fine salt (reduce slightly if using salted butter)
- 4 large eggs
- 1 cup (240 ml) corn, COOKED and cooled, fresh or frozen *see Note 1
- 1/2 cup heavy whipping cream, half and half cream, whole milk or buttermilk, APPROXIMATELY **enough to equal 1 1/2 cups when measured along with the corn kernels **See Note 2 Below or Recipe Video to see this measured
- 1 cup (240 ml) cheddar cheese, grated, plus bit more for the top before baking
- 3/4 cup (170 g) butter, salted or unsalted, at room temperature
- 1/3 – 2/3 cup (65-130 g) granulated white sugar, *see Note 3 below
Instructions
- Preheat oven to 400F (regular bake setting/non-convection) with rack in the centre of the oven. Lightly grease a 10-inch top-diameter cast-iron skillet.
- When the oven is preheated, place 3/4 – 1 cup jalapeño peppers (seeds removed and diced, plus additional slices for topping (optional)) in the cast-iron skillet, then place the skillet in the oven for 5 minutes. Remove the skillet from the oven, then spoon out the jalapeños into a small bowl to cool. Return the cast-iron skillet immediately to the oven to PRE-HEAT.
- Meanwhile, in a small bowl, whisk together the 1 1/4 cups all-purpose flour, 1 cup fine cornmeal, 1 Tablespoon baking powder, and 1 1/2 teaspoons kosher salt (or 1 tsp fine salt (reduce slightly if using salted butter)). Set aside.
- In a 2-cup measuring cup, add the 1 cup of cooked (and cooled!) corn kernels. Add enough cream or milk to the measuring cup with the corn until the liquid reaches the 1 1/2 cup level (360ml) of the measuring cup. (*See Recipe Notes below if this isn't clear, or watch the Recipe Video above this Recipe Card to see it done). Set aside.
- In a medium bowl, lightly beat the 4 large eggs to blend. Add the corn/cream mixture and the 1 cup cheddar cheese (grated, plus bit more for the top before baking) and stir in. Set aside.
- In a large bowl with a wooden spoon or the bowl of a stand mixer fitted with the paddle attachment, mix the 3/4 cup butter (salted or unsalted, at room temperature) and 1/3 – 2/3 cup granulated white sugar (*see Note 3 below) together at low speed (or with a wooden spoon), just until the butter absorbs the sugar. Add the egg mixture and mix until just combined. Stir in the cooled jalapeños. Mix in the flour mixture, mixing just until barely incorporated.
- Remove skillet from oven and lightly spray with nonstick spray. Spoon the batter into the hot pan and quickly top with a bit more grated cheddar cheese and jalapeño slices, if using.
- Bake the cornbread until the top is golden brown and springs back when gently pressed, 25-28 minutes when baked in a 10-inch skillet. (You may want to check the bake after 20 minutes of baking. If it is sufficiently browned, you can lay a sheet of aluminum foil loosely over the cornbread to prevent further browning while the cornbread finishes baking.) Let the cornbread cool in the pan for at least 30 minutes before serving.
- Cornbread can be made ahead and then reheated in the skillet. Cover the top loosely with a sheet of aluminum foil and re-heat in a 350F oven until warm, about 8-10 minutes.
Notes
Watch how to make it
More cornbread recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
Yummy!!!. My only question is do the leftovers need refrigeration due to the cream? I’ve left the bread out on the cou ter, but wasn’t sure if that is the right choice.
Hi Kim and no, the leftovers don’t need to be refrigerated due to the cream. The counter is fine. The only reason you might want to refrigerate is simply to extend the shelf-life a bit longer.