This cast-iron skillet jalapeño cheddar cornbread recipe is wonderfully moist and full of flavour. Added corn kernels make for great texture, too! Bakes up perfectly in a cast-iron skillet for a great BBQ side dish or served with a pot of chili or ribs!
Why you’ll love this cast-iron jalapeño skillet cornbread recipe!
- This skillet jalapeño cornbread has tons of flavour and texture and is always moist (never dry!).
- Enjoy this cornbread with your Fall stews or soups, with baked beans or chili or as a great addition to Summer BBQs.
- You can adjust the level of spiciness to your taste!
- Using a cast-iron skillet always makes for a great cornbread – crispy on the outside and tender on the inside. It also retains heat well, which will keep the cornbread warm for serving.
- The added corn kernels and cheddar cheese makes this cornbread recipe extra special.
- Why you’ll love this cast-iron jalapeño skillet cornbread recipe!
- Ingredients and substitutions
- Why this jalapeño cornbread works best in a cast iron skillet
- How to make skillet jalapeño cornbread: step-by-step
- How to this make cast-iron jalapeño skillet cornbread: video
- Recipe tips!
- Skillet jalapeño cornbread FAQ
- How to serve this jalapeño cornbread
- Making ahead, storing and freezing
- Get the Recipe: Cast Iron Skillet Jalapeño Cornbread
- More cornbread recipes to love!
Ingredients and substitutions
A few notes about the key ingredients …
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.
To change this up a bit, use grilled or roasted corn for a bit of a smoky taste to your cornbread.
Jalapeño – 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 (non-spicy) 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 – You can use either 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 richness and 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, try 1/2 cup sugar to split the difference.
Why this jalapeño cornbread works best in a cast iron skillet
I think cornbread is best when baked up in a cast-iron skillet for wonderfully crispy edges and even baking. Sturdy cast-iron skillets can also be preheated in the oven so that the batter hits a hot pan, for those great crispy edges.
Even once out of the oven, the cast-iron skillet will retain the heat nicely so that the cornbread can stay warm for serving and at the table.
My cast-iron skillet shown here is 10-inch top diameter.
How to make skillet jalapeño cornbread: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Preheat the oven, then place the cast-iron skillet with the diced jalapeños in for 5 minutes to cook. Remove the jalapeños to a bowl and return the skillet to the oven to continue heating.
Step 2: Mix together the flour, cornmeal, salt and baking powder in a bowl. Set aside.
Step 3: Mix together the 4 eggs in a bowl and set aside.
Step 4: Add the cooked corn to a 2-cup measuring cup and add cream to the corn.
Step 5: Add cream until the cream reaches the 1 1/2 cup mark on the measuring cup.
Step 6: Add the cream/corn mixture to the beaten eggs. Stir in the shredded cheddar cheese. Set aside.
Step 7: Beat or mix together the butter and sugar briefly.
Step 8: Add the corn/cream mixture to the bowl and mix together.
Step 9: Add the flour mixture to the batter.
Step 10: Mix the batter just until all the flour is incorporated.
Step 11: Spoon the batter into the hot cast-iron skillet. Top with additional cheese and jalapeño slices.
Step 12: Bake until the cornbread is golden brown and set in the middle.
How to this make cast-iron jalapeño skillet cornbread: video
Recipe tips!
- 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 fragile when very hot, so for best cutting and flavour, allow it to cool in the pan at least 30 minutes (it will still be warm) or ideally, 45-60 minutes or completely.
- 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.
- If you don’t have a cast-iron skillet, you can use a similarly sized baking pan (9-inch square or round), though you’ll want to skip a long preheat in the oven. You can preheat a metal baking dish for 3-5 minutes, but don’t preheat an empty glass pan at all, as it can shatter. Using a pan other than a cast-iron skillet probably won’t have the nice crispy outside edges.
Skillet jalapeño cornbread FAQ
Yes! You can use a 9-inch metal cake pan (square or round) or a similar-sized glass or ceramic baking dish, but avoid preheating the dishes in the oven with either of these options, especially an empty glass baking dish, which can shatter.
As the jalapeño is pre-cooked, the spice level is reduced and somewhat milder. We are also not using the seeds from the jalapeño here, which are the spiciest part. The spiciness doesn’t slap you, but you know it’s there. If you’re concerned, you can reduce the amount of jalapeño added to taste.
Yes. Simply cook the frozen corn as usual to use in this recipe.
Yes. I actually think cornbread has a fuller flavour after it has been allowed to sit a bit. Bake ahead, store at room temperature and reheat in a 350F oven loosely covered with foil until warmed.
No. Once cooked, the cream and cheese are perfectly safe stored at room temperature.
How to serve this jalapeño cornbread
Serve this cornbread warm, sliced into squares or wedges, with a spread of butter and/or honey, if you like. (This cornbread recipe is quite buttery as made. You may find you don’t need extra butter.)
Cornbread makes a great offering at Summer BBQs, in place of bread. It is also classically served alongside a pot of chili, classic baked beans or bean soup.
Making ahead, storing and freezing
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.
Store leftovers at room temperature for 2 days or in the fridge to extend the shelf-life a bit longer.
This cornbread should freeze well up to 2 months.
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Get the Recipe: Cast Iron Skillet Jalapeño Cornbread
Ingredients
- 3/4 – 1 cup (180-240 ml) jalapeño peppers, seeds removed and diced, plus additional slices for topping (optional)
- 1 1/4 cups (157 g) all-purpose flour
- 1 cup (145 g) fine cornmeal
- 1 Tablespoon baking powder
- 1 1/2 teaspoons kosher salt, or 1 tsp fine salt (reduce slightly if using salted butter)
- 4 large eggs
- 1 cup (240 ml) 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 (240 ml) cheddar cheese, grated, plus bit more for the top before baking
- 3/4 cup (170 g) butter, salted or unsalted, at room temperature
- 1/3 – 2/3 cup (65-130 g) granulated white sugar, *see Note 3 below
Instructions
- Preheat oven to 400F (regular bake setting/non-convection) with rack in the centre of the oven. Lightly grease a 10-inch top-diameter cast-iron skillet.
- When the oven is preheated, place 3/4 – 1 cup jalapeño peppers (seeds removed and diced, plus additional slices for topping (optional)) 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 into a small bowl to cool. Return the cast-iron skillet immediately to the oven to PRE-HEAT.
- Meanwhile, in a small bowl, whisk together the 1 1/4 cups all-purpose flour, 1 cup fine cornmeal, 1 Tablespoon baking powder, and 1 1/2 teaspoons kosher salt (or 1 tsp fine salt (reduce slightly if using salted butter)). 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 (360ml) 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 4 large eggs to blend. Add the corn/cream mixture and the 1 cup cheddar cheese (grated, plus bit more for the top before baking) 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 3/4 cup butter (salted or unsalted, at room temperature) and 1/3 – 2/3 cup granulated white sugar (*see Note 3 below) 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 spray with nonstick spray. Spoon the batter into the hot pan and quickly top with a bit more grated cheddar cheese and jalapeño slices, if using.
- Bake the cornbread until the top is golden brown and springs back when gently pressed, 25-28 minutes when baked in a 10-inch skillet. (You may want to check the bake after 20 minutes of baking. If it is sufficiently browned, you can lay a sheet of aluminum foil loosely over the cornbread to prevent further browning while the cornbread finishes baking.) Let the cornbread cool in the pan for at least 30 minutes before serving.
- Cornbread can be made ahead and then reheated 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
Watch how to make it
More cornbread recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
Can I use greek yogurt instead of the other dairy suggestions? And would this work with gouda cheese instead of cheddar?
Hi Ellie, I assume you are asking about replacing the cream/milk with Greek yogurt? If that’s the case, while it should technically work, I’m not sure if the amount used would be identical. It would be a bit of a gamble. Is there a reason you don’t want to use the milk?
thanks for your reply! It’s just that I want to use the cream to make it more moist but we don’t have good quality cream where I live so I was trying to thing of a substitute, lol
Ah! Did you try it with yogurt? If not, I think it should be fine. I’d use a higher-fat yogurt (for extra moistness). And Gouda would be nice, I think!
Thanks for the responses!Full fat greek yogurt worked like a charm and I have made the recipe both with cheddar and with gouda and my son and I think its the best cheesy cornbread we have ever made. :)
I always think I can tweak a recipe & make it better. Not this one. No tweaks…delicious! Ok, 1 tweak. Cranked cast iron up to 475° w/ a Tbsp of bacon fat then put in batter. Wanted a nice sizzle & crispy crust. Then into oven & back down to 400° .
So glad you’re enjoying it, Steve :) I like your tweak!
Absolutely DELICIOUS…cornbread has been a staple in our house for years . In fact cornbread was the first thing I ever made, on a wood stove no less…instructed by my Grandmother. But this recipe takes it to a new level…Thank you so much !
So glad you enjoyed it, Cynthia :) Thanks so much!
I read the reviews and pieced together that I could use canned cream corn. Biggest obstacle for me was that my skillet is 12 inches. I read someone else used a 12″ skillet and noted it was thin. I did one and a half of the recipe and it was PERFECT!! Everyone loved it at our Thanksgiving dinner, even those that don’t particularly love corn bread. I mixed Kerry Gold salted butter , honey and bourbon for a delicious combination.
Sounds delicious, Brenda! So glad you all enjoyed it :)
Delicious bread, the jalapeño adds just a little interest but not spicy! I used lactose free cheddar cheese and it seemed less greasy around the top. My first experience with this recipe, I used regular cheddar and it was very greasy and seemed to take forever to feel ‘cooked’. The recipe is very particular and my friend said her experience is follow the directions precisely l, other than the modifications the author has noted.
This bread is a hit at potlucks, many compliments received. Enjoy !!
I’m so glad you’re enjoying it, Lisa :) Thanks so much!
Do I have to put cheese in it at all?
Hi Leslie and no, you can simply omit the cheese if you like.
Made your recipe tonight to go with chili and it was wonderful. I cut the recipe in half, since it’s me and my husband, I cooked it in my 8” cast iron skillet and it came out perfect. We both thoroughly enjoyed it. Thank You.
Glad to hear, Patty! Thanks so much :)
Excellent! Followed recipe exactly (1 cup jalapenos, 1/2 c sugar). It was a hit at the church chili cook off. Freezes well also.
So pleased to hear, Herman! Thanks so much :)
Oh wow… this is AMAZING! I took a few short cuts (microwaved the jalapeños instead of baking, added the eggs directly in the measuring jug with the cream and corn), and I only had 3 eggs so added 1/4 tsp more baking powder. Turned out FANTASTIC!
So please you enjoyed it! Thanks so much :)
Can you freeze this cornbread? What are reheating instructions if so ?
Hi June and yes, it will freeze well up to 3 months. Be sure to wrap well. Thaw at room temperature or in the fridge, still wrapped. To reheat, wrap in foil and pop it into a 350F oven for 10-15 minutes or until warmed through.
Hi! This recipe looks so good, is there a way to make it gluten-free?
Hi Kelsey and possibly, but I haven’t tested it myself. You could try it with 1-for-1 gluten free flour.
I made this recipe with Bob’s Red Mill 1 to 1, it’s in the blue bag.
Was amazing!
So glad to hear, Bree! Thanks so much :)
I’ve made this twice now and it’s spectacular. Taking it to work for a potluck tomorrow and I’m hoping I can reheat it in the microwave without losing any moisture. Thanks for the recipe!
So glad you are enjoying it, Rachel! Thanks so much :)
Fantastic recipe.
I used creamed corn, buttermilk and 1/3 cup of sugar.
This is my go to favourite cornbread recipe.
So glad you are enjoying it, Elaine! Thanks :)
I only have a 12 inch skillet – is there a way to add to the recipe for a larger skillet? I love jalapeño cornbred!
Hi Kathy, the recipe as written fills a 10-inch quite high, so you might get away with it in the 12-inch skillet if you are ok with a thinner cornbread. Otherwise, you’re probably looking at about 1 1/2 times the original recipe, so you could add together the 1X recipe and the 1/2X recipe if you’re ok with math :)
I used this recipe as written in a 12 inch cast iron skillet. It was thin and crispy. It took less time to bake. When the bread pulls away from the sides of the skillet, it’s ready. Delicious!
So glad you enjoyed it, Anne and good to know how it is in a larger skillet. Thanks :)