Jalapeno Cheddar Corn Cornbread

Jalapeno Cheddar Skillet Cornbread

This Jalapeno Cheddar Skillet Cornbread is wonderfully moist and 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.

Moist Jalapeno and Cheese Skillet Cornbread

Cook’s Notes for Jalapeno Cheddar 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.

Super Moist Jalapeno and Cheese Skillet Cornbread

Jalapeno Cheddar Corn Cornbread

Jalapeno Cheddar Corn Cornbread

Course: Bread, Side Dish
Cuisine: American
Keyword: best cornbread recipe, cornbread recipe with jalapeno
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 people
Energy: 376 kcal
Author: Jennifer
Delicious skillet cornbread, flavoured with roasted jalapenos, cheddar cheese and corn kernels. A great use for left-over cooked corn!


  • 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 *see Notes
  • 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


  1. 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.
  2. In a small bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
  3. In a medium bowl, lightly beat eggs in a medium to blend. Whisk in corn/cream mixture and cheddar cheese. 
Set aside.
  4. 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.
  5. 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.

Recipe Notes

*This means you add the corn kernels to a measuring cup first, then pour in the milk until the milk rises to the 1 1/2 cup level.

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!



  • Hi Jennifer!

    This looks great – am going to attempt to make this tonight for a potluck tomorrow. Can i use frozen corn kernels (defrosted) instead of cooked corn? Or will this affect the texture?

    Thank you!

    • Any cooked corn would work here, though fresh cooked corn kernels would probably have the best flavour and texture. That said, if you want to start with canned, you would need to drain for sure.

      • Hi, I know I’m putting this in the wrong place, so I hope you get my question (I’m a little technologically challenged when it comes to social media, blogging, etc.) I have a fairly large gathering coming up and I wanted to make cast iron skillet cornbread. Your recipe and comments look awesome. I measured the cast iron skillet that was passed on to me from a relative and it is 15 inches across the top. Obviously, I know I would need to increase the batter, but I’m trying to judge whether 1.5x or 2x would be best. How much room do you leave from the top of the pan? I really want to use the skillet and not a pan. Thanks!

        • Hi Kathy, my skillet (the one in the picture) is 10-inches across the top. So I’m going to say you should go the 1.5 route. It’s been a while since I made it and I don’t recall exactly how much it rose. From the pictures, it was nearing the top of the skillet cooked. I would guess the batter filled it 1/2-2/3. Hope that helps and enjoy!

  • This is bit confusing what you mentioned in the recipe. Please elaborate … 1 cup cooked corn kernels plus enough cream, milk or buttermilk to equal 1 1/2 cups…

    • Hi Latha, What it means is that you place cooked corn kernels in a 2 cup glass measuring cup, up to the 1 cup level. Then you pour milk (or buttermilk) into the measuring cup until the liquid reaches the 1 1/2 cup level when poured in over the corn. Hope that helps :)

  • Hi there! Is this something I could make in a 9×13 baking dish or pan instead of in a cast iron skillet? If so, how do you think it would affect baking time? Thank you! Excited to try this.

    • Hi Aly, I think 9×13 is too large. Somewhere around a 9-inch round or square baking pan would work, with a similar baking time.

  • I’m just a bit confused on this direction… 1 cup cooked corn kernels plus enough cream, milk or buttermilk to equal 1 1/2 cups? Just to confirm do I place one cup of corn kernels in the measuring cup then add enough cream to the same measuring up to reach 1 1/2 cups? Thank you.

  • 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.

  • 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

    • 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.

  • 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.

  • 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.

  • 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!

    • 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.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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