There's nothing better than a slice of homemade jalapeño cheddar cornbread! Made with a handful of staple pantry ingredients, this cornbread turns out tender and buttery with a hint of heat.
If you love cast iron skillet cornbread, then you'll need to try this jalapeño cheddar version! Using simple pantry staples, fresh jalapeños, and melty cheddar cheese, it's easy to make for even a novice baker.
You'll need a 10 inch cast iron skillet and a single bowl to make this recipe. You'll have a skillet of warm, homemade jalapeño cheddar cornbread ready in just 30 minutes.
Skillet cornbread is tender and crumbly with a crunchy, buttery crust. It's perfect for pairing with a bowl of chili, some oven baked chicken, or chicken tortilla soup.
Ingredients and substitutions
- Cornmeal - I prefer to use yellow cornmeal for my cornbread. However, yellow or white cornmeal will work in this recipe. White cornmeal has a more subtle flavor but otherwise adds the same texture.
- All-purpose flour - Necessary to add stability and balance with the wet ingredients in the recipe. I have not tested this recipe with other types of flours, so I can't say how substitutions would turn out. If you have other types of flours on hand, then I recommend searching for a recipe written for your desired ingredients.
- Eggs - Add moisture and structure to the cornbread.
- Butter - Adds moisture and flavor to the cornbread. If using salted butter, then I recommend reducing the listed salt by ¼ teaspoon.
- Salt - Enhances the flavor of the cornbread.
- Leavening - You'll need a combination of baking soda and baking powder to get the proper rise. The two are not interchangeable.
- Jalapeños - I recommend adding two to three jalapeños to your skillet cornbread. I used three medium sized jalapeños, slicing one for the top and dicing the remaining two to fold into the batter. Jalapenos can be substituted with other fresh peppers you have on hand or omitted entirely without affecting the recipe.
- Cheese - Shredded sharp cheddar cheese should be freshly shredded from a block. I do not recommend using pre-shredded bagged cheese that is often coated in anti-clumping powders. These powders can give the cheese a grainy texture when melted. Sharp cheddar can be substituted with monterey jack, mild cheddar, pepper jack, or gruyere. Cheese can also be omitted entirely without affecting the recipe.
- Buttermilk - A must to obtain the correct acidity and lift in this recipe. Don't have buttermilk? Add one tablespoon of vinegar to a 1-cup liquid measuring cup, then fill with milk to the 1-cup line and allow to set for five minutes.
- Granulated sugar - A small amount of sugar promotes browning and balances the flavor of the cornbread. If you like a sweet cornbread, then feel free to double the listed quantity of sugar. This cornbread has a savory flavor with just a hint of sweetness otherwise.
Tips and tricks
Don't overmix your batter - Mix your wet and dry ingredients together until just combined. Overmixing your batter can cause tough bread.
Buttermilk substitute - Don't have buttermilk on hand? Do not substitute with regular milk - it doesn't have enough acidity. Add one tablespoon of white vinegar to a liquid measuring cup then fill to the one cup mark with milk instead. Allow your milk to sit for 5 minutes then add to the recipe as directed.
Preheat your pan - Preheating your cast iron pan in the oven beforehand helps prevent sticking and develops that crunchy crust on the bottom. Simply stick your pan in the oven while it preheats, carefully remove with an oven mitt, add butter and swirl to coat, then add your batter.
Bake until golden - Bake your cornbread until golden around the edges and set on top. Your cornbread should bounce back when pressed gently in the center. For best accuracy, use an instant-read thermometer (cornbread is done between 195 and 200 degrees Fahrenheit).
Serve same day - Homemade cornbread is best served the same day. Cornbread will begin to dry out after about two days.
Frequently asked questions
I used a 10 inch Lodge Cast Iron Skillet (Amazon) to make this cornbread recipe. If you don't have a cast iron pan on hand, you can substitute with a 9 to 10 inch round pie pan instead. Keep in mind that your baking time may vary slightly.
Cornbread sticks to cast iron when it's not preheated and/or greased beforehand. This is why I recommend preheating your skillet in the oven, then adding butter before adding the batter. A hot, greased cast iron skillet starts baking the batter immediately, which creates a crust that helps add structural integrity to your cornbread. Once baked, allow your cornbread to rest for about 5 minutes before removing from the pan. If you're not using a cast iron skillet, you could also try adding a layer of parchment to the bottom of your pan to help prevent sticking.
Cornbread is best served the same day of baking for ideal flavor and texture. If you have leftover slices, I suggest warming them in the microwave (10 to 15 seconds should do the trick) and spreading with butter.
Yes! Baked cornbread is one of my favorite sides to keep on hand in the freezer. Allow your cornbread to cool completely. To freeze individual slices, place on a parchment lined baking sheet and freeze for about 1 hour or until solid. Transfer the slices to a freezer-safe container or plastic bag, seal tightly, and freeze. Jalapeno cornbread will keep for about 3 months in the freezer. Place on the countertop to thaw for about an hour or until it has reached room temperature.
If your cornbread turns out dry, then it's likely that it was overbaked. Keep an eye on your cornbread, set a timer, and test it for doneness when it looks golden brown around the edges. The center should pop back when gently pressed and the internal temperature should be around 195 to 200 degrees Fahrenheit when tested with an instant-read thermometer.
If you omitted or reduced any of the moisture-adding ingredients, like eggs, buttermilk, butter, sugar, or cheese, then this can also cause your cornbread to turn out dry.
Recommended
📖 Recipe
Jalapeño Cheddar Cornbread
Ingredients
- 1 ¼ cups (195 g) ground cornmeal
- ¾ cup (90 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (227 g) buttermilk
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- 3 jalapeño peppers
- 1 cup (113 g) shredded sharp cheddar cheese
Instructions
- Preheat oven to 425 degrees Fahrenheit. Place a 10 inch cast iron skillet in the preheating oven to warm up while you mix your batter.
- In a large bowl, add cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk to remove clumps. Make a well in the center of the bowl.
- Add the buttermilk, melted butter, and eggs to the dry ingredients and stir until just combined. Do not overmix your batter.
- Slice one of your jalapeños, setting it aside for later. Dice your remaining two jalapeños and fold them into the batter along with the shredded cheese.
- Carefully remove the hot skillet from the oven and coat the bottom and sides with butter (or a neutral cooking oil).
- Pour batter into the hot skillet, top with sliced jalapeños, and place back in the oven. Bake for about 18-22 minutes, or until the edges are golden and the center pops back when gently pressed, or when the internal temperature reaches 195 to 200 degrees Fahrenheit when tested with an instant-read thermometer.
- Allow to rest for 5 minutes before slicing. Optionally, brush the top with additional butter just before serving.
Equipment Recommendations
Notes
- If you do not have a cast iron skillet, then a 9 to 10 inch round deep dish pie pan will work. Baking time may need to be adjusted slightly.
- Cornbread will keep for 1-2 days in a sealed container at room temperature, up to 1 week in the refrigerator, or frozen for up to 3 months.
- Buttermilk substitute - add 1 tablespoon of white vinegar to your measuring cup, then fill to the 1 cup mark with milk. Allow to set for 5 minutes, then add to your batter as directed.
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