This moist jalapeno and cheese skillet cornbread is wonderfully flavoured with jalapeno and cheese for loads of flavour! Bakes up perfectly in a cast iron skillet!
Cornbread is always a welcome addition to any meal and in my house, it’s also a great way to use up left-over cooked corn, especially from Summer corn on the cob. Cooking it up in a cast iron skillet makes it even better! This Jalapeno and Cheese Skillet Cornbread is one of my favourite recipes. It has tons of flavour and is always moist.
I love to roast the jalapenos in the skillet while the oven is preheating. It adds a lot more flavour than just using raw jalapeno in your cornbread. As for the corn, you can use either frozen, cooked and cooled corn or left-over corn that you’ve refrigerated after a meal or corn cut from left-over corn on the cob.
This cornbread is super moist, especially if you use cream, so you don’t need to add any butter on this one! A touch of honey would be nice though, if you like.
Enjoy this cornbread with your Fall stews or soups, or as a great addition to late-summer barbecues.
Cook’s Notes for Moist Jalapeno and Cheese Skillet Cornbread
When measuring out the corn kernels, use a 2-cup liquid measuring cup. Add 1 cup corn kernels, then pour cream over-top until the mixture raises to the 1 1/2 cup level in the measuring cup.
To change this up a bit, use grilled or roasted corn for a bit of a smokey taste to your cornbread.
As mentioned, I think cornbread is at it’s very best when baked up in a cast iron skillet. If you don’t have a cast iron skillet, you can use a similar sized baking pan.
Jalapeno Cheddar Corn Cornbread
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup fine cornmeal
- 1 Tbsp baking powder
- 1 1/2 tsp kosher salt (1 tsp. if using fine salt)
- 4 large eggs
- 1 cup cooked corn kernels plus enough cream, milk or buttermilk to equal 1 1/2 cups
- 2 jalapeno peppers, seeds removed and diced
- 1 cup grated cheddar cheese, plus bit more for top before baking
- 3/4 cup unsalted butter, at room temperature
- 2/3 cup sugar
Instructions
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Place diced jalapenos in skillet, then place in a 10-inch top diameter cast iron skillet in cold oven on middle rack. Preheat oven to 400and leave skillet with jalapenos in oven as it preheats. in pre-heating oven. Check periodically to make sure they aren't burning and to give them a quick stir. Remove when they are lightly browned and allow to cool. Return skillet immediately to oven.
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In a small bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
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In a medium bowl, lightly beat eggs in a medium to blend. Whisk in corn/cream mixture and cheddar cheese. Set aside.
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In a large bowl, mix butter and sugar together with a wooden spoon, just until butter absorbs the sugar. Add the egg mixture and mix until just combined. Stir in the cooled jalapenos. Mix in the dry ingredients just until barely incorporated.
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Remove skillet from oven and lightly coat with nonstick spray. Spoon batter in to hot pan and quickly top with a bit more grated cheddar cheese. Bake cornbread until top is golden brown and springs back when gently pressed, 25-28 minutes when baked in a 10-inch skillet (may be longer if your skillet is smaller). Let cool 10 minutes before serving.
This flavour combination is forever one of my favs! Such a yummy bread!
Thanks so much, Katrina :)
I don’t think cornbread has ever looked better! :) Love that golden cheddar topping!
Thanks Laura. No such thing as too much cheese :)
I am loving the cheese and jalapenos here. It looks so delicious!
Thanks so much, Karen :)
what is your first choice of creams to use for the cornbread? Would it be milk, heavy cream or Buttermilk
Hi Ellen, I have used all of those in various cornbreads, but for this particular one, my first choice would be heavy cream. It makes the cornbread so moist. It’s lovely :)
Thank you for responding back so quickly. I will use cream, heavy cream right?
Yes, heavy (whipping) cream if you have it would be perfect!
Jennifer I made this last weekend (with heavy whipping cream) and it was incredible. I am not even the biggest fan of cornbread but made it to go with a friend’s shrimp & grits and it was the bomb! Thanks.
So glad to hear! I love this recipe because it’s so moist, which makes all the difference in cornbread, I think. I was never a fan of the drier versions.
Agreed. It was moist, not gritty, and flavorful.
Can this be made instead in a loaf pan? if so, how long would I cook it for? thanks.
Hi elle, I have never tried it in a loaf pan. It would definitely take much longer, as it would be so much thicker. I would be more inclined to try it in an 9 or 10 inch more shallow baking dish.
Best cornbread EVER.
So glad you enjoyed it! My favourite, for sure :)
If using a 10 inch skillet will the cornbread come out thick looking like the photo? Or should I use a smaller skillet if I want it taller and not thin?
Hi Sharon, the skillet shown in the photo is 10-inches across the top (8-inches across the bottom). So if yours is the same it will be as thick as the photo. Enjoy!
My husband isn’t a fan of actual corn in the cornbread. Is it possible to leave that out? And, if so, how would you adjust?
Hi Shannon, I suspect you could leave it out, but it will affect the end result to some degree. If you decide to leave it out, I would just use about 3/4 – 1 cup of the milk.
I made this tonight to accompany some BBQ ribs and a vinegar slaw. I have to say it was the best cornbread we’ve ever made at home. My husband had to have a huge second helping!
Thanks Nick and so glad! (And that dinner sounds awesome ;)
This cornbread recipe is fabulous. I used a reduced fat buttermilk and the bread was really moist. It was great with chili.
Thanks Cathy and so glad you enjoyed it!
Hi,
Is it ok to do this without sugar? I assume the corn adds enough sweetness and I don’t really want to add more sugar. Would I need to adjust the recipe?
Hi Dom, the corn doesn’t really add enough sweetness. That said, if you wanted to reduce it Maybe split the difference and go with 1/3 cup?
Thanks. I’ll defintely lower the sugar but I’m wondering will it taste ok even if I remove all sugar? Or will that taste really off?
I think with no sugar it will be very much like eating corn (as opposed to cornbread). Cornbread needs a little sweetness :) And just remember, it may seem like a lot of sugar, but only if you plan to eat the entire skillet yourself. On a per serving basis, it’s not a ton.
One last question. Can I do less flour and more corn meal?
You could probably swap the volumes and do 1 1/4 cups cornmeal and 1 cup flour without too much trouble. Beyond that, you’d be moving into a pretty dense cornbread, as it is the flour that keeps it light.
Looking forward to making this recipe today.
Just one clarification. In your post you say this is very moist so you don’t have to add any butter but butter is listed in the ingredients/instructions.
Do you mean “extra” butter?
Thanks for your help
Hi Ann and yes, I do mean extra butter once it’s cooked :)
I have a 8 inch skillet and a 6 inch skillet can i cook the recipe in both together since I don’t have a 10 inch skillet?
Hi Shar, Is that 8-inches on the bottom or top diameter? If it’s bottom, it will work just fine. (Mine is 8-inches on the bottom/10-inches across the top). If not, yes, you can split the batter between the two.