Name: Skillet Jalapeño Cheddar Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup buttermilk; 2 large eggs; 1/4 cup unsalted butter, melted; 1 1/2 cups shredded cheddar cheese; 2 jalapeños, one finely diced and one sliced for garnish

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Skillet Jalapeño Cheddar Cornbread is a bold and savory twist on a Southern favorite, blending the rich flavor of cheddar cheese with the heat of fresh jalapeños in a golden, tender crumb. Baked to perfection in a cast-iron skillet, this cornbread develops a crisp, buttery crust and a moist interior, making it a standout side for everything from chili and barbecue to soups and salads.

Why You’ll Love This Recipe

This cornbread offers the perfect balance of textures and flavors: moist and cheesy on the inside, crisp and golden on the outside. The jalapeños add a subtle heat that can be adjusted to your preference, while the cheddar delivers a rich, savory depth. Thanks to the cast-iron skillet, you also get an irresistibly crispy crust that’s hard to achieve in a standard baking pan. Quick to make and easy to customize, it’s an ideal choice for gatherings, weeknight dinners, or holiday feasts.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

cornmeal
all-purpose flour
baking powder
baking soda
salt
black pepper
buttermilk
large eggs
unsalted butter, melted
shredded cheddar cheese
jalapeños (one finely diced, one sliced for garnish)

directions

Preheat the oven to 400°F (200°C). Place a cast iron skillet in the oven while it preheats to ensure a hot surface for baking.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth and fully incorporated.
Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix.
Gently fold in the shredded cheddar cheese and finely diced jalapeño.
Carefully remove the hot skillet from the oven and lightly grease it with butter or oil.
Pour the batter into the skillet, spreading it evenly. Arrange the jalapeño slices on top for garnish.
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let the cornbread cool slightly before slicing and serving.

Servings and timing

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories per Serving: Approximately 290 kcal

Variations

Extra heat: Use more jalapeños or include a pinch of cayenne pepper for added spice.
Sweeter version: Add 1–2 tablespoons of honey or sugar for a sweet-savory contrast.
Meaty addition: Stir in crumbled cooked bacon or sausage for a heartier variation.
Different cheeses: Try pepper jack, Monterey Jack, or a sharp white cheddar for a new flavor profile.
Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend designed for baking.

storage/reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices in a preheated oven at 350°F (175°C) for 5–10 minutes or warm gently in a skillet. To freeze, wrap tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use a baking dish instead of a skillet?

Yes, but a cast-iron skillet creates the best crust. A metal baking pan is the next best alternative.

Are the jalapeños very spicy?

Fresh jalapeños offer mild to moderate heat. Removing the seeds reduces their spiciness significantly.

What can I substitute for buttermilk?

You can mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

How do I keep the cornbread from sticking to the skillet?

Ensure the skillet is well-greased and preheated before adding the batter.

Can I make this cornbread in advance?

Yes, bake it a day ahead and reheat before serving for best texture and flavor.

Can I make this dairy-free?

Use plant-based milk and butter alternatives, and omit the cheese or use a dairy-free version.

How do I make the cornbread more moist?

Avoid overbaking and consider adding a tablespoon of sour cream or yogurt to the batter.

What dishes go well with this cornbread?

It pairs perfectly with chili, barbecue, soups, stews, or Southern-style greens.

Can I double the recipe?

Yes, double all ingredients and bake in a larger skillet or two standard-sized pans.

How thick should the batter be?

The batter should be thick but pourable—avoid overmixing to maintain a tender texture.

Conclusion

Skillet Jalapeño Cheddar Cornbread is a flavorful, crowd-pleasing side that combines classic comfort with bold, savory flair. With a crispy golden crust, gooey cheese, and just the right amount of heat, it’s a memorable addition to any meal. Whether you’re serving it alongside a hearty chili or enjoying it on its own, this cornbread is sure to become a go-to favorite.

Skillet Jalapeño Cheddar Cornbread

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Author: Mia
Total Time: 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Skillet Jalapeño Cheddar Cornbread is a tender, cheesy, and slightly spicy Southern-style bread baked in a hot cast-iron skillet for a golden crust and bold flavor from cheddar and jalapeños.

Instructions

Preheat oven to 400°F (200°C). Place a cast iron skillet in the oven to heat while you prepare the batter.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and black pepper.
In another bowl, whisk together buttermilk, eggs, and melted butter until well combined.
Pour wet ingredients into dry ingredients and stir just until combined. Fold in shredded cheddar and diced jalapeño.
Carefully remove hot skillet from the oven and lightly grease with butter or oil.
Pour batter into the skillet, spread evenly, and top with jalapeño slices.
Bake for 20–25 minutes, until golden on top and a toothpick inserted in the center comes out clean.
Cool slightly before slicing and serving.