Fluffy and Spicy Jalapeño Skillet Cornbread

Jump to the Recipe

Warm cornbread served straight from a cast iron skillet is a delicious accompaniment to a bowl of chili, pulled pork, or baked beans. Many people consider cornbread to be one of their favorite comfort foods.

Looking for new recipes to use with your cast iron skillet? Make our super fluffy jalapeno cornbread! We share this easy recipe now: https://foodal.com/recipes/breads/jalapeno-skillet-cornbread/

The mix of sweet cornbread paired with spicy jalapeño peppers gives this bread a little extra kick. And if you add a large handful of some shredded sharp cheddar, the flavor can’t possibly get any better!

This dish can easily be prepared in the kitchen or at the campsite.

Although I typically make it in a cast iron frying pan, I also like to sometimes make it in those dedicated cornstick pans as well. Generally, the single pan version will turn out more moist, and the cornstick pan will turn out more crispy – which is very, very good when they are still warm.

Quick and easy to make, our fluffy cornbread is perfect to serve with baked beans or BBQ. We share the recipe now: https://foodal.com/recipes/breads/jalapeno-skillet-cornbread/

If you go the cornstick route, you’ll probably need at least two pans to make a full batch. I tend to cook three or four batches at a time, which serves about 18 to 30 pieces, depending on the type of pan used (and we like leftovers!).

Lodge Logic Large Cornstick Pan available on Amazon

You can find them in antique stores or buy new, made in the USA Lodge versions. Depending on where you live, it may be cheaper to buy new rather than trying to source an antique. Avoid the Chinese knockoffs (which includes some brand names).

Our fresh and fluffy cornbread is made with whole corn kernels and spicy jalapeno peppers, and is baked in a skillet for a rustic presentation. We share the recipe now: https://foodal.com/recipes/breads/jalapeno-skillet-cornbread/

If you can’t get enough of the satisfying taste of sweet corn, be sure to check out our round up of the 23 best corn recipes!

The Recipe

Recipe for the Best Jalapeno Cornbread | Foodal.com
The Best Jalapeño Skillet Cornbread
Votes: 3
Rating: 5
You: 5
Rate this recipe!
Print Recipe
Our fluffy cornbread has corn kernels and jalapeños for a spicy kick. And for more fun? We bake ours in a cast iron skillet.
Servings Prep Time
8 small slices 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
8 small slices 10 minutes
Cook Time
20-25 minutes
Recipe for the Best Jalapeno Cornbread | Foodal.com
The Best Jalapeño Skillet Cornbread
Votes: 3
Rating: 5
You: 5
Rate this recipe!
Print Recipe
Our fluffy cornbread has corn kernels and jalapeños for a spicy kick. And for more fun? We bake ours in a cast iron skillet.
Servings Prep Time
8 small slices 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
8 small slices 10 minutes
Cook Time
20-25 minutes
Ingredients
  • 1 tablespoon vegetable oil
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/4 cup white granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 cup buttermilk
  • 4 tablespoons unsalted butter melted
  • 1-2 jalapeno peppers minced (use 2 for extra spiciness!)
  • 1 cup corn kernels fresh or frozen
  • 1 cup shredded cheddar cheese (optional)
Servings: small slices
Units:
Instructions
  1. Preheat the oven to 400°F. Use the vegetable oil to grease a 10-inch cast iron skillet. Place the skillet in the oven to heat.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
  3. In a separate bowl, combine the eggs, buttermilk, melted butter, and jalapeño peppers.
  4. With a spatula, add the wet ingredients to the dry ingredients. Stir to combine. Gently fold in the corn kernels and optional shredded cheese.
  5. Once the skillet is hot in about 10 minutes, approximately the length of time it takes to make the batter, carefully remove from the oven. Pour the batter into it, evenly spreading it across the pan.
  6. Place the skillet immediately back into the oven. Bake for 20-25 minutes, until the top is lightly brown and a toothpick inserted into the center comes out clean with a few crumbs.
  7. Remove from the oven and let cool slightly before cutting into wedges and serving.

Nutritional Information*

Nutrition Facts
The Best Jalapeño Skillet Cornbread
Amount Per Serving
Calories 326 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 64mg 21%
Sodium 501mg 21%
Potassium 22mg 1%
Total Carbohydrates 50g 17%
Dietary Fiber 4g 16%
Sugars 7g
Protein 8g 16%
Vitamin A 6%
Vitamin C 1%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

 

Cooking by the Numbers…

Step 1 – Heat the Skillet

Cornbread Baked in the Skillet | Foodal.com

Heat the oven to 400°F. Using a paper towel, evenly grease a cast iron skillet with vegetable oil. Place the skillet in the oven to warm as you complete the other steps.

Step 2 – Gather and Prep Ingredients

How to Make Homemade Cornbread | Foodal.com

Measure out the dry ingredients: the cornmeal, all-purpose flour, granulated sugar, salt, baking powder, and baking soda.

Crack the eggs, measure the buttermilk, and heat the butter until melted.

Measure the kernels and mince the jalapeño using a sturdy cutting board and sharp knife. Remember to thoroughly wash your hands after handling the pepper!

Can’t handle the heat? You can remove the ribs and the seeds of the pepper if you want this recipe to be less spicy.

Step 3 – Whisk the Dry Ingredients Together

Homemade Jalapeno Cornbread | Foodal.com

Place the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. Whisk until thoroughly combined.

Step 4 – Combine the Wet Ingredients and Peppers

Recipe for Homemade Jalapeno Skillet Cornbread | Foodal.com

In a separate bowl, whisk together the eggs, buttermilk, butter, and jalapeños.

Step 5 – Combine

The Best Jalapeno Cornbread Recipe | Foodal.com

Add the wet ingredients to the bowl of dry ingredients. Gently mix until just combined. Do not overmix, or the batter may become tough.

Fold the corn kernels into the batter, again without overmixing. If using, fold in the shredded cheddar cheese.

Step 6 – Transfer and Bake

How to Make Cornbread in the Skillet | Foodal.com

After you have made the batter, carefully remove the hot skillet from the oven. Pour the batter into the pan, spreading it evenly. Place the skillet back into the oven.

Homemade Cast Iron Cornbread | Foodal.com

Bake for 20 to 25 minutes, until the top is lightly browned and a toothpick inserted into the center comes out mostly clean, with a few crumbs.

Step 7 – Serve

Skillet Jalapeno Cornbread | Foodal.com

Remove from the oven and let cool slightly before cutting into wedges and serving. Enjoy!

A Fluffy and Spicy Cast Iron Creation

This recipe gives you perfectly fluffy baked good with a subtle sweetness, hearty corn taste, and playful spiciness. You’re going to love serving it with chili and baked beans.

It’s even great just with butter or honey, or served alongside a plate of fried eggs. Imagine dipping a fresh chunk of cornbread in that creamy yolk!

Our fresh cornbread is made with whole corn kernels and spicy jalapeno peppers. We share the recipe now: https://foodal.com/recipes/breads/jalapeno-skillet-cornbread/

If you’re trying to use your cast iron on a more regular basis, we have a wealth of cast iron recipes to keep you busy, like our vanilla Dutch Baby, or our herb-roasted new potatoes. But be sure to read up on the proper care and maintenance of this material first, to keep your pans looking and functioning at their best!

What are your favorite ways to cook this fluffy goodie? What do you think: cheese or no cheese? Spicy or mild? Let us know in the comment section below.


Don’t forget to Pin It!

Our fluffy cornbread has corn kernels and jalapeños for a spicy kick. And for more fun? We bake ours in a cast iron skillet to get a crispy crust on the bottom. Quick and easy to make, this is a perfect baked goodie to serve with baked beans, chili, and barbecue. But it works just as well for a hearty snack with butter or honey. Enjoy this treat now on Foodal!

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Product photo by Lodge. Originally published May 1st, 2015. Last updated: October 20, 2018 at 21:41 pm. Additional writing and editing by Nikki Cervone.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Jennifer Swartvagher

Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.

Our fluffy cornbread has corn kernels and jalapeños for a spicy kick. And for more fun? We bake ours in a cast iron skillet to get a crispy crust on the bottom. Quick and easy to make, this is a perfect baked goodie to serve with baked beans, chili, and barbecue. But it works just as well for a hearty snack with butter or honey. Enjoy this treat now on Foodal!

18 thoughts on “Fluffy and Spicy Jalapeño Skillet Cornbread

  1. Mmm, cornbread. I’ve mostly eaten it in the context of desserts (I find it especially delicious with molasses), but I would definitely give this version a whirl. I used to think I wasn’t a fan of jalapeños but I like them in small doses, so I think the cornbread would be a great vehicle.

  2. What a great recipe! This would really suit me to make as I am trying to cut down on yeast in food. I love bread and this would be a way to eat bread without yeast. Also healthy for the family as it contains vegetables as well. I will try this out for sure and maybe try a version with sun dried tomatoes instead of peppers.

  3. Looks yummy… i bet it is… i’ve never indulged in corn bread before…therefore, instead of brooding and mopping around… i take this opportunity to bookmark the page… once i bake this… i’ll be back to feedback… thank God, we are not using yeast in the baking process 🙂

  4. That corn stick pan is so adorable I think I’m going to die! I love jalapeno cornbread but my family is not too keen on how spicy I like to make mine so I decided to make them a honey butter to cool it down a tad. They love it & I can enjoy it with the heat I need to live!

  5. We had cornbread every night when I was growing up. And every single night it was made in a cast iron skillet. We had the pans shaped like corn on the cob, but my dad didnt like them that way. My corn read recipe was nothing like the one you posted. Aside from jalapeños, I didnt have any baking powder or anything like that. It was cornmeal, egg, sugar, and water. Lol I bet yours tastes so much better than mine lol
    I’m definitely going to give yours a try. Corn bread is an important staple in my house so I’m always looking for a better recipe.

  6. Cornbread is a household favorite here, even my picky three year old will eat it. I usually stick to the basic plain cornbread however this recipe looks delicious so we are definitely going to be trying this out.

  7. I’ve only tried cornbread muffins and didn’t know they came with stuffing as well. I would definitely want to try it with some savory fillings as I found the cornbread a little dry by itself.

    I think roasted peppers, herbs or maybe caramelized onions in it would be nice and tasty.

  8. I love baking and have an insatiable sweet tooth but I have to say that I love spice in my food. Well, hailing from a place where food can’t be made without spice might have something to do with it but just looking at your cornbread is making my mouth water. I cant wait to make this version and try it out with spicy baked beans.

  9. Cornbread is definitely one of my comfort foods, and this recipe looks pretty easy. I love leftovers, so I’m glad this makes a lot. I’m glad I read this before heading out to the store, so I will know to pick up some buttermilk. The pics and recipe are making my mouth water!

  10. I know someone who makes the most delicious pan of this. I always wondered how he did it, since it has a bit of a nice crispy crust, yet it’s tender in the middle. I tried using the proper skillet and all, but I see the trick now! Heating it up first.

    Ah, now maybe I can finally get it to turn out right. I can’t wait to make some now. My husband has been asking for gumbo, so maybe I’ll make a nice batch of this to go with it. Yum.

    The baking tins that look like ears of corn are so cute.

  11. Lovely! In my house they devour any kind of bread and we love making our own. This bread will go down really well. I will try it out soon!

  12. If only my roommate hadn’t “borrowed” my skillet…

    Seriously, though, I would LOVE to try this. I’ve never made cornbread before, but this looks super easy to do and since I love both cornbread and jalepenos, I’m definitely going to have to give this a try as soon as I can get my hands on anything that I can put in the oven to bake it in. This might be the perfect excuse to buy those muffin tins I keep eyeing at the store… 😀

    As always, thanks for posting an amazing recipe!

  13. Cornbread from scratch looks so much more robust than jiffy..and I always add some cheese to my Jiffy as well as jalapenos. The truth of the matter is I use to make this same recipe….only with Jiffy cornbread and I would add a little corn and cheese as well. I love this side bread..it goes with any meal..especially some good old chili or some piping hot Brunswick Stew.

  14. Wow! That cornstick pan is nothing short of breathtaking. Here I thought my ‘first-seen-in-foodal’ will be just limited to unique recipes. But clearly I’m mistaken as it’s my first time to see this lovely cornstick pan. I guess this isn’t common in my part of the world (cornbread included). The dish looks something I could thoroughly enjoy as a comfort food (of course, next to anything chocolate, haha).

  15. Cornbread is definitely one of my favorite breads, it’s simple, classical and delicious, but I have never heard about this variation before, it seems to be kind of strange to me since I’m really used to eat chili all the time, but it’s out of my comfort zone to combine it with something sweet as cornbread can be, but you know, sometimes the best things and experiences are those who are out of our comfort zone, I’ll try this out the next time that me or my mom cook cornbread.

  16. Awesome, we love trying recipes! My husband refused to eat regular cornbread, but he can tollerate it if it contains cheese or jalepenos. Unfortunately, I haven’t found that “perfect” recipe for him yet. This sounds amazing though and appears to have a little twist. We will be trying it!

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