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.
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.
Jalapeno Cheddar Corn Cornbread
- 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
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.
In a small bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
In a medium bowl, lightly beat eggs in a medium to blend. Whisk in corn/cream mixture and cheddar cheese. Set aside.
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.
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 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!