This cast iron skillet cornbread is wonderfully moist and is deliciously flavoured with corn kernels, jalapeño and cheddar 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. Enjoy this cornbread with your Fall stews or soups, or as a great addition to late-summer barbecues.
Ingredient Notes
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.
Jalapeno - 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 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 - Any of 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 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, use 1/2 cup sugar.
Recipe Video
Cook's Notes
- 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 very fragile with very hot, so for best cutting and flavour, allow to cool in the pan at least 30 minutes (it will still be warm) or ideally, 45-60 minutes or completely. 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.
- 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.
- To change this up a bit, use grilled or roasted corn for a bit of a smoky taste to your cornbread.
- As mentioned, I think cornbread is 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 (9-inch round), though you'll want to skip a long pre-heat in the oven. You can pre-heat a metal baking dish for 3-5 minutes, but don't pre-heat a glass pan at all. If not using a cast-iron skillet, it will still be delicious, it just won't have the nice crispy outside edges.
- This cornbread can be stored at room temperature for a couple of days. It will also freeze well up to 2 months.
Recipe
Jalapeño, Cheese and Corn Cast Iron Skillet Cornbread
Ingredients
- 3/4-1 cup jalapeno peppers, diced, seeds removed
- 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 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 cheddar cheese, grated, plus bit more for the top before baking
- 3/4 cup butter, salted or unsalted, at room temperature
- 1/3-2/3 cup granulated white sugar, *see Note 3
Instructions
- Preheat oven to 400F (regular bake setting/non-convection)with rack in centre of the oven. Lightly grease a 10-inch top diameter cast-iron skillet.
- When oven is preheated, place diced jalapeños 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 to a small bowl to cool. Return the cast-iron skillet immediately to oven to PRE-HEAT.3/4-1 cup jalapeno peppers
- Meanwhile, In a small bowl, whisk together the flour, cornmeal, baking powder, and salt. 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 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 eggs to blend. Whisk in the corn/cream mixture and cheddar cheese. Set aside.1 cup fine cornmeal
- In a large bowl with a wooden spoon or the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar 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.1 1/2 tsp kosher salt, 1 cup corn
- 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 in pan at least 30 minutes before serving.
- Cornbread can be made ahead and then re-heated 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
- Do note that you must start with COOKED corn. You can use left-over cooked corn or corn cut from left-over corn on the cob and cold from the fridge is fine. You can also just cook either fresh or frozen corn fresh for this recipe, but make sure it has cooled to lukewarm or room temperature, before using.
- This means you add the corn kernels to a 2-cup measuring cup first, then you pour in the cream or milk until the level of the liquid rises to the 1 1/2 cup mark on the measuring cup. Using heavy cream will produce the most moist cornbread, though lighter creams or milk will also work nicely.
- Adjust the amount of added sugar to taste. For a less sweet cornbread, use 1/3 cup. For a sweeter cornbread, use 2/3 cup. For a middle of the road (or if you're not sure), use 1/2 cup of sugar.
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Paulette says
I am a lover of cornbread. Sweet or savory. I added can corn that I heated up as well as a top of garlic and onion powder. I also made it a double recipe and added an extra cup of jalapeños and 6 slices of bacon. Fabulous recipe !! Was a great hit. I will definitely be adding this recipe to my baking box. For me that is the best compliment I can give ! I am a very picky baker. Thank you very much for the opportunity to bake your cornbread. 😊
Jennifer says
Thanks so much, Paulette :) Your cornbread sounds fabulous!
Allison Mc says
I don’t like sweet cornbread and prefer mine savory. Any idea what I should reduce sugar to?
Jennifer says
Hi Allison, it's really hard to say, as it really is a matter of personal taste. That said, I would probably half it to 1/3 cup and see how that goes, then tweak a bit up or down from there.
WendyLou says
Made this for company and it was an out-of-the-park home run. Then the recipe was ‘put away’, lost! Just found it this morning! Will be on the menu soon! It’s fabulous!
Jennifer says
So glad you enjoyed it, WendyLou :) Thanks so much!
Hazel Dsilva says
Hello,
I do not have an iron skillet, can I bake it in a baking pan.
It looks delicious and want to try it.
Please let me know
Hazel
Jennifer says
Hi Hazel and absolutely. Simply use a similar sized round baking pan (about 9-inch diameter). Metal is best. If you only have glass, reduce baking temperature by 25 degrees F.
Hazel Dsilva says
Jennifer your so prompt with your reply and I going to make it this evening.
Can you kindly give the measurements in spoons or cups for all items, please
0.63 cups all-purpose flour
Cheers and I am going to look at all your recipes
thanks
hazel
Jennifer says
Hi Hazel, are you trying to halve the recipe? The recipe will display proper cups if you set the servings to “16” as it is originally.
Christina says
Was really good! Ate it with honey butter. Next time i would add more jalapeno. How would you store the left overs?
Jennifer says
So glad you enjoyed it, Christina :) I usually store it in an airtight container on the counter for a couple of days. It would also freeze well for longer storage. Thanks!
Chantal says
This was absolutely fabulous!!! My family really enjoyed it. The crispness of the crust was delicious 😋. I used cream, added a jalapeño (3 instead of 2) and used almond flour instead of wheat and omitted the sugar. They’re not usually keen on “added stuff” in cornbread but this was a total hit 🤩. Thanks 😊
Jennifer says
So glad you enjoyed it, Chantal :) Thanks!
Michael Kaczynski says
Hi Jennifer,
This recipe sounds great, I can't wait to try it on an upcoming camping trip. Do you have any advice for cooking this over a campfire (in a cast iron pan on a cooking grate, as opposed to in the coals of the fire)?
I'd like to add a bit of honey, do you have recommendations on how much and if I should reduce the sugar?
Thanks,
Michael
Jennifer says
Hi Michael, I'm afraid I have no experience with campfire cooking or baking, but I suspect that the method would be to just cover the skillet with foil, to keep the heat in so it bakes. As for the honey, I think I might reduce the added white sugar to 1/3 cup and add an additional 1-2 Tbsp honey to the batter.
Colleen C. says
We’re enjoying this with my homemade chili on Super Bowl Sunday. It’s the best cornbread I’ve ever had!!
Jennifer says
So glad to hear, Colleen :) Thanks so much!
Mitch says
Best cornbread I’ve ever had
Jennifer says
So glad you enjoyed it, Mitch :) Thanks so much!
Ginny says
This is my favorite cornbread recipe!
I make it with Gf flour and with a milk substitue, canned coconut milk, or almond milk with a few tablespoons of sour cream. I sub 2tbsp of honey for the sugar. I also add 2 chopped green onions. It turns out amazing!
Thank you.
Jennifer says
Glad you are enjoying it, Ginny :) Thanks so much!
Laura says
Thanks! This is the best cornbread I ever made! I know you should make it as written first but I used evaporated milk as that is what I had on hand and I omitted the cheese due to family preference, it was amazing.
Jennifer says
So glad to hear, Laura :) Thanks so much!
Mary says
I am having trouble finding fine cornmeal. Is there a certain brand you use? I have self rising cornmeal. Would it bebb be ok to use that?
Jennifer says
Hi Mary and no, you can't use the self-rising, as that is a mix with other ingredients, that would throw off the recipe. This is what you want - https://www.amazon.com/Goya-Fine-Yellow-Corn-Meal/dp/B003L8RK2Y/ref=sr_1_6?dchild=1&keywords=cornmeal&qid=1609371125&sr=8-6 If you can't find "Fine" cornmeal, a medium cornmeal would work. It should be easy to find in most grocery stores.
Mary says
Thanks for the quick response! I cannot wait to try it! It looks and sounds so yummy!
Jennifer says
Enjoy, Mary :)
Shannon says
Delicious! I halved the recipe without any problems (a slightly shorter cook time). It smells good and looks so impressive. It also tastes great- perfect with chili.
Jennifer says
So glad you enjoyed it, Shannon :) Thanks so much!
Judi says
By far the best cornbread I have ever made and I made it with gluten free flour. Thank you, Jennifer
Jennifer says
So glad to hear, Judi and good to know it works well with GF flour, as well :) Thanks!
Debbie says
I thought I messed up, because instead of mixing the eggs with the sugar, I mixed them with the butter, and the butter was in chunks and not smooth, but it still turned out really nice. Thx for the recipe!
Jennifer says
So glad it all worked out in the end :) Thanks so much!
Viraj says
I made this recipe tonight exactly as listed and it DELIVERED. Thank you!!
Jennifer says
So glad to hear, Viraj! Thanks so much :)
Suzie says
Best Corn Bread Ever! Followed the recipe using defrosted (but not cooked) frozen corn and 2% milk (all I had on hand). It was absolutely delicious & I can't wait to make it for my next girl's weekend. Next time I will double the jalapeno's as I cooked them in the skillet first as suggested but couldn't taste them much - we like a bit of heat!
Thank you so much .... so good and simple to make.
Jennifer says
So glad you enjoyed it, Suzie :) And yes, you can certainly add more jalapeno, or even add in a hotter pepper! Thanks :)
Carol says
I'd like to use a can of cream corn...but do I still add cream or milk to make 1 1/2 cups?
Jennifer says
Hi Carol and yes, though I haven't tried it myself, I think I would pour the can of cream corn into a 2-cup measure and if needed, top up to the 1 1/2 cup mark with a little cream.
Suzie says
Made for the dozenth time with 4 huge jalapenos from my garden and used creamed corn & buttermilk instead of frozen & milk. It's to go with back ribs i'm making for a girl's weekend - fingers crossed
Jennifer says
Oh do let me know how it is, Suzie!
Melissa says
Hi: I'd like to try this recipe as the last online cornbread recipe I tried was way too dry.
Could I substitute honey for the sugar or would that affect it in a negative way. I'm looking for a moist cornbread.
Also, have you ever included cottage cheese in cornbread made with a skillet. If so, would like to have your recipe for this.
Finally, Is it ok to use the cans of 'mild' chilies or would that make it too boring?" Thanks for your guidance. I am a terrible baker trying to improve.
Jennifer says
Hi Melissa, Since you mention you sometimes struggle with baking, I'm going to fashion my advice a little :) It's always best to make a recipe "as written", the first time, without making any changes. From there, you can try things like swapping honey for sugar or adding cottge cheese and immediately see how the recipe changed as a result of your changes. It's a great way to learn how changes affect outcomes and it will help you to be a better baker. All that said, this is a fabulously moist cornbread, if made as written. I have never tried cottage cheese. Try it with sugar first, then change on your next bake (as noted). Canned chilies would probably work out fine if that's what you prefer. Hope that helps.
Joy Bradley says
I followed the recipe. I used all buttermilk, and used about quarter cup duck fat and olive oil in the hot skillet. I have never tasted such great corn bread. It had a lovely brown crust that was crispy but the inside was perfect. Will certainly make this again even if it is a lot of work. Worth it.
Jennifer says
Glad you enjoyed it, Joy! Thanks so much :)
Elizabeth says
This bread is amazing! I normally do not care for cornbread, I just make it for my husband but I find myself thinking about this bread time after time. Definitely worth making.
Jennifer says
Thanks so much, Elizabeth :) So glad you are enjoying it!
Loree says
This is just the most fantastic corn bread. I think the hot cast iron skillet really made the difference. The crust from the pan is so yummy
Jennifer says
So glad you enjoyed it, Loree :) Thanks so much!
Chris Jeter says
This was a very easy recipe. And...oh, my, goodness...when it comes out of the oven...it is a work of art. It was delicious. This is something to impress your invited guests.
Jennifer says
So glad to hear, Chris :) Thanks!
Douglas says
Do you have any suggestions for using canned kernel corn or canned creamed corn since fresh corn isn't available to me at this time? The recipe looks fantastic and I will definitely be trying it.
Jennifer says
Hi Douglas, I just use a good quality frozen corn (thawed), when fresh corn isn't available. Enjoy!
Burnett says
Tonight will be the forth time I have made this cornbread, I introduced it to a party in outback Australia and the guest couldn't believe how good it was! It's perfect! Can't wait for tonight's feed, thanks Jennifer
Jennifer says
So glad to hear, Burnett! I like the sound of a party in the outback :) Thanks so much!