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.
- 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. Add the corn/cream mixture and the cheddar cheese 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 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.
- 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.
Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!
Jason says
This just won a chili and cornbread cook-off at my office. And since I still have a bunch of corn and cream in my fridge I will be making another batch very soon.
Jennifer says
That is awesome, Jason! Congratulations and enjoy your next batch, too :)
cigarettiste says
Sweet jesus this was good.
I used a trifecta of whole milk, buttermilk and cream. Fresh cut corn and farmhouse cheddar. VVS good.
Jennifer says
So glad you enjoyed it :) Thanks!
Hannah says
This recipe is superb. I went against my better judgement and used the full amount of butter, although I cut the sugar by 1/2 because I prefer a savory cornbread. Also used frozen corn with jalapenos, as I had this on hand. I used a combination of 2% and half n half cream to top up the liquid. One thing I will try next time is ... more corn. I might double it, in fact. Bread took 30 minutes in my (verified) 400 degree oven. If you follow the instructions, with minor modifications, you will enjoy a wonderful corn bread addition to your meal.
Jennifer says
So glad you enjoyed this, Hannah! Thanks so much :)
Shaz says
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!
Jennifer says
Hi Shaz, yes you can but I would cook it first then cool.
Kathy Oliver says
Do you use canned corn that is drained?
Jennifer says
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.
Kathy says
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!
Jennifer says
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!
Latha says
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...
Jennifer says
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 :)
Claudia says
This is the best ever cornbread. This will be my new go- to recipe.
Jennifer says
So glad you enjoyed it! Thanks :)
Aly says
Hi there! Is this something I could make in a 9x13 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.
Jennifer says
Hi Aly, I think 9x13 is too large. Somewhere around a 9-inch round or square baking pan would work, with a similar baking time.
ellen says
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.
Jennifer says
Yes that's it exactly Ellen. Enjoy :)
Brenda says
This is the best cornbread in the history of the world! I made it. It made up just like the picture and the taste and experience is out of this world. Wow! Thank-you. It will be my go-to cornbread recipe. I might even open a restaurant. (Not really).
Jennifer says
Lol! So glad you enjoyed it :) It's my absolute favourite, as well. Thanks!
Shar says
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?
Jennifer says
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.
Ann says
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
Jennifer says
Hi Ann and yes, I do mean extra butter once it's cooked :)
Dom says
One last question. Can I do less flour and more corn meal?
Jennifer says
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.
Dom says
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?
Jennifer says
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?
dom says
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?
Jennifer says
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.
Cathy says
This cornbread recipe is fabulous. I used a reduced fat buttermilk and the bread was really moist. It was great with chili.
Jennifer says
Thanks Cathy and so glad you enjoyed it!
Nick says
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!
Jennifer says
Thanks Nick and so glad! (And that dinner sounds awesome ;)
Shannon Moody says
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?
Jennifer says
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.
Sharon Neill says
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?
Jennifer says
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!
LindyO says
Best cornbread EVER.
Jennifer says
So glad you enjoyed it! My favourite, for sure :)
elle says
Can this be made instead in a loaf pan? if so, how long would I cook it for? thanks.
Jennifer says
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.
AOK says
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.
Jennifer says
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.
AOK says
Agreed. It was moist, not gritty, and flavorful.
elle says
what is your first choice of creams to use for the cornbread? Would it be milk, heavy cream or Buttermilk
Jennifer says
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 :)
ellen says
Thank you for responding back so quickly. I will use cream, heavy cream right?
Jennifer says
Yes, heavy (whipping) cream if you have it would be perfect!
Karen @ Seasonal Cravings says
I am loving the cheese and jalapenos here. It looks so delicious!
Jennifer says
Thanks so much, Karen :)
Laura | Tutti Dolci says
I don't think cornbread has ever looked better! :) Love that golden cheddar topping!
Jennifer says
Thanks Laura. No such thing as too much cheese :)
Katrina says
This flavour combination is forever one of my favs! Such a yummy bread!
Jennifer says
Thanks so much, Katrina :)