Skillet Jalapeno Cornbread


Take your side dish game to the next level with this easy Skillet Jalapeño Cornbread recipe. This classic recipe with fresh jalapeños gives the lightly sweetened, cheesy cornbread the perfect kick of heat and flavor!

A slice of jalapeño cornbread.

Once you learn how to make this great cornbread in a skillet with its’ crispy edges, you’ll never go back!

If you like spicy southwestern flavors and easy bread recipes, meet your new favorite cornbread.

SAVE THIS EASY SKILLET CORNBREAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Skillet Jalapeño Cornbread

Jalapeño Cheddar Cornbread is quick and simple to make, and pairs beautifully with all kinds of main courses. It packs the perfect balance of sweet corn, spicy jalapeño and savory jack cheese flavors into every bite!

Ingredients for cornbread with cheese and jalapeño peppers.

What do I need?

You will need these simple ingredients to make this jalapeno cheddar cornbread.

  • Yellow cornmeal
  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Kosher salt
  • Large Eggs
  • Whole Milk
  • Unsalted butter
  • Honey
  • Vanilla extract
  • Fresh Jalapeños
  • Colby/Jack cheese or Pepper Jack Cheese
Process shots for Cornbread with cheese and jalapenos.

How to make cast iron skillet cornbread

Start by turning on your oven and placing a cast iron skillet on the center rack. Leave the skillet to preheat in the oven while you make the cornbread batter.

Once the skillet is hot, brush the bottom and sides with melted butter. Take care handling the pan—it will be HOT. Now pour batter into the hot skillet, and return it to the oven to bake until it’s golden brown. Quick, easy and delicious cornbread only needs about 25 minutes baking time!

Cast iron skillet cornbread ready for the oven.

What if I don’t have a cast iron skillet?

This  jalapeño cornbread recipe isn’t just for cast iron skillets. You can use any oven safe skillet or even a round cake pan instead.

If you’re using a cake pan instead of a skillet, there’s no need to preheat it first. Just lightly grease the pan with butter, add the batter and bake.

What to serve with cornbread

This cornbread is practically begging to be served along side a steaming hot bowl of chili! It would pair well with our 2-ingredient 20-Minute Chili Casserole too.

Make a batch of Ranch Fried Green Tomatoes and Texas Caviar {aka Cowboy Caviar} to serve with your homemade cornbread for more southwestern flair. It’s also a great choice for any barbecue or potluck, pairing well with smoky BBQ dishes and all kinds of meat.

You can’t go wrong when you serve it with this Chicken Tortilla Soup. It’s made in the slow cooker, so it’s super easy, too! Be sure to serve it with a dollop of sour cream.

A skillet with Jalapeño Cheddar Cornbread.

Can I make it ahead of time?

Cornbread tastes bests eaten fresh the same day it is made. After a day or two, the cornbread will start to taste stale and hard, so I don’t recommend making it too far in advance.

I like to bake it an hour or so before serving so it has time to cool before slicing. If you do have leftovers, wrap them up tightly and enjoy them within 2 days.

Bread Recipes

Contrary to what most people believe, baking bread at home does NOT need to be complicated.

My grandma taught me how to make Homemade Italian Bread years ago and it’s still my go-to recipe when I need a simple, soft, chewy loaf of bread for the dinner table. This English Muffin Bread is another simple recipe that produces fantastic results without a lot of fuss.

As easy as those breads are, quick bread recipes tend to be even easier because they don’t require yeast or rising time. My readers rave over this Blueberry Banana Bread and my Pineapple Bread too. For something a little different, you can’t go wrong with sweet, soft Peanut Butter Bread!

Then there are the bread recipes hearty enough to stand on their own as a meal for a crowd like this Pepperoni Bread and its variation, the Double Pepperoni Bread Twist. If cheesy bread appeals to you, you’ll love my Italian Herb and Cheese Bread for your next Italian dinner.

Cheesy cornbread with jalapeños.

Side Dish Recipes

Looking for more easy sides? Try these other favorite side dishes for everything from holiday feasts to low-key weekday dinners.

Jalapeno cornbread made in a cast iron skillet.

Grab your skillet and get ready to impress your guests with soft, jalapeño cheddar cornbread recipe with a crispy crust exploding with cheesy jalapeño flavor!

Skillet Jalapeño Cornbread
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Skillet Jalapeno Cornbread

Take your side dish game to the next level with this easy Skillet Jalapeño Cornbread recipe. This classic recipe with fresh jalapeños gives the lightly sweetened, cheesy cornbread the perfect kick of heat and flavor!
Course Breads, Side Dish
Cuisine American
Keyword Cornbread, Skillet Cornbread, Skillet Jalapeno Cornbread
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 slices
Calories 333kcal
Author Lynne Feifer

Equipment

  • 1 9-inch cast iron skillet
  • measuring cups
  • measuring bowls
  • silicone pastry brush
  • silicone spatula

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour with ½ teaspoon set aside
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 cup milk
  • 8 tablespoons unsalted butter divided
  • ¼ cup honey
  • ½ teaspoon pure vanilla extract
  • 1 jalapeño seeded, cored, and diced small, plus an additional jalapeño for slices on top, if desired
  • 1 cup rustic cut Colby/Jack shredded cheese

Instructions

  • Place the 9-inch cast iron skillet into the oven on the middle rack and preheat oven to 425°F.
  • In a microwavable bowl, melt 6 tablespoons of the butter, reserving the remaining 2 tablespoons for the skillet.
  • Remove ½ teaspoon from the cup of flour called for and place into a small bowl. Add the diced jalapeño and cheese and toss to completely coat.
  • In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • In a medium bowl, beat the eggs. Add the melted butter, milk, honey, and vanilla. Mix well.
  • Pour the wet mixture into the dry ingredients and mix until completely incorporated. With a rubber spatula, fold in the jalapeño and cheese.
  • CAREFULLY remove the skillet from the oven – IT WILL BE HOT!! Reduce the oven temperature to 375°F.
  • Put the remaining two tablespoons of butter into the skillet to melt, and brush the sides of the pan with the butter to thoroughly coat it. Pour batter into the pan and spread so that it is evenly distributed.
  • CAREFULLY – as it will STILL be HOT, place skillet back into the oven and bake for 20-25 minutes or until a cake tester or toothpick inserted into the middle comes out clean. Cool on a wire rack for 10 -15 minutes before serving

Nutrition

Serving: 1slice | Calories: 333kcal | Carbohydrates: 40g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 338mg | Potassium: 262mg | Fiber: 2g | Sugar: 19g | Vitamin A: 513IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 1mg

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