Skillet Cornbread with Jalapenos and Cheddar Recipe

Introduction

Skillet cornbread is a moist, flavorful twist on a classic Southern favorite. Packed with jalapenos and cheddar cheese, this cornbread delivers a perfect balance of spice and richness, baked to golden perfection in a cast iron skillet.

Ingredients

• 1 cup whole milk
• 4 tablespoons melted butter
• 2 large eggs
• 14.5 ounces creamed corn (one can)
• 1 cup cornmeal (stone ground is best)
• 1 cup all purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt (or to taste)
• ½ teaspoon ground black pepper
• 1 cup chopped jalapeno peppers (about 4-5 jalapenos)
• 1 cup shredded cheddar cheese
• 1 cup corn kernels (optional; fresh, frozen, or canned)

Instructions

1. Step 1: Preheat the oven to 375 degrees Fahrenheit.
2. Step 2: In a small bowl, whisk together the milk, melted butter, eggs, and creamed corn until well combined.
3. Step 3: In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda, salt, and black pepper.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined to form your batter.
5. Step 5: Fold in the chopped jalapenos, shredded cheddar cheese, and corn kernels if using.
6. Step 6: Lightly oil a 12-inch cast iron skillet or baking pan and pour in the batter, spreading it evenly.
7. Step 7: Bake for 20 to 25 minutes, or up to 35 minutes, until a toothpick inserted in the center comes out clean.
8. Step 8: Remove from the oven and let cool slightly before slicing and serving.

Tips & Variations

• Use stone-ground cornmeal for a more authentic texture and flavor.
• For milder cornbread, reduce the jalapeno amount or remove the seeds before chopping.
• Add a handful of cooked bacon bits or substitute pepper jack cheese for extra zest.
• If you don’t have a cast iron skillet, a regular oven-safe baking dish will work fine.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the oven or microwave to retain moisture and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread without jalapenos?

Yes, simply omit the jalapenos for a milder, classic cornbread flavor. You can also add diced bell peppers or leave them out entirely.

Can I prepare this recipe in advance?

Absolutely. Prepare the batter ahead of time and bake just before serving. Alternatively, bake the cornbread, cool completely, then reheat when needed.

Skillet Cornbread with Jalapenos and Cheddar Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

This Skillet Cornbread recipe is a deliciously moist and flavorful quick bread baked in a cast iron skillet. Combining creamy corn, sharp cheddar cheese, and spicy jalapenos, it’s a perfect side dish for any meal. The recipe uses simple ingredients and bakes quickly at 375°F, resulting in a golden crust with a tender crumb infused with sweet and savory flavors.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup whole milk
• 4 tablespoons melted butter
• 2 large eggs
• 14.5 ounces creamed corn (one can)

Dry Ingredients

• 1 cup cornmeal (stone ground is best)
• 1 cup all purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt (or to taste)
• ½ teaspoon ground black pepper

Add-ins

• 1 cup chopped jalapeno peppers (4–5 jalapenos)
• 1 cup shredded cheddar cheese
• 1 cup corn kernels (optional – fresh, frozen or canned)

Instructions

1. Heat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the cornbread.
2. Mix Wet Ingredients: In a small bowl, whisk together whole milk, melted butter, eggs, and creamed corn until fully combined and smooth.
3. Combine Dry Ingredients: In a large bowl, stir together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, and ground black pepper ensuring they are evenly mixed.
4. Form Batter: Pour the wet ingredient mixture into the dry ingredients and gently mix until just combined to form your cornbread batter. Avoid overmixing to keep the bread tender.
5. Add Jalapenos and Cheese: Fold in the chopped jalapenos, shredded cheddar cheese, and optional corn kernels, distributing them evenly throughout the batter.
6. Prepare Skillet and Bake: Lightly oil a 12-inch cast iron skillet or pan. Pour the batter into the skillet, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Baking could take up to 35 minutes depending on your oven.
7. Cool and Serve: Remove the skillet from the oven and allow the cornbread to cool slightly before slicing. Serve warm or at room temperature.

Notes

• Use a well-seasoned cast iron skillet for best results and a beautifully crisp crust.
• If you prefer less heat, deseed the jalapenos before chopping.
• Stone-ground cornmeal will provide a better texture and flavor, but regular cornmeal can be used as a substitute.
• Feel free to adjust sugar amount if you prefer a sweeter or more savory cornbread.
• The extra corn kernels are optional but add a nice texture variation.

Keywords: cornbread, skillet cornbread, jalapeno cornbread, cheddar cornbread, southern cornbread, quick bread, cast iron skillet