Jalapeño Cornbread

Who doesn’t love cornbread? Wait, don’t answer that. If you are one of those rare folks who looks the other way when presented with just baked cornbread out of a hot skillet, I feel for you, really I do. For the rest of us, cornbread is the ultimate comfort food. For you I present a spicy, cheesy jalapeño cornbread, made in a cast iron skillet, with fresh or pickled jalapeños, corn, and jack or cheddar cheese. Perfect to go with chili beans.

Jalapeño Cornbread Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: Makes 8 servings.

If using fresh jalapeños, taste test them first. Some jalapeños can be very hot and some can be as mild as bell peppers. If you get scorching chiles, you may want to scale back a bit. If they are too mild, taste the seeds, if there's heat in the seeds, make sure you use the seeds. If the chiles just aren't hot, add some chile pepper flakes to the batter.

Ingredients

  • 1 Tbsp canola oil
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup plain yogurt
  • 1/2 cup milk
  • 1 egg
  • 5 Tbsp unsalted butter, melted
  • 1/2 cup to 1 cup finely chopped, drained pickled jalapeños or fresh jalapeños (depending on how spicy you want your cornbread to be)
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup grated Monterey jack or cheddar cheese

Method

1 Put the canola oil in a 9 or 10 inch cast iron skillet and place the skillet in the oven. Heat oven to 400°F with the skillet inside.

jalapeno-cornbread-1 jalapeno-cornbread-2

2 In a large bowl, whisk together the cornmeal, flour, baking soda and salt.

jalapeno-cornbread-3 jalapeno-cornbread-4 jalapeno-cornbread-5 jalapeno-cornbread-6

3 In a separate bowl, whisk together the yogurt, milk, and egg. Pour into the bowl of dry ingredients and stir to combine. Stir in the melted butter, the chopped jalapeños, corn, and cheese.

4 Once the oven has reached 400°C and the skillet is hot, carefully remove the empty skillet from the oven (double up the pot holders, the handle is hot!).  Pour the cornbread batter into the skillet, and smooth the surface with a wooden spoon or spatula.

jalapeno-cornbread-7 jalapeno-cornbread-8

5 Return the skillet to the oven and bake for 20 to 25 minutes, until lightly browned on top and a skewer inserted into the center comes out clean.

6 Let the jalapeño cornbread rest in the skillet for 10 to 20 minutes before cutting wedges and serving. Remember that the skillet is still very HOT. I recommend keeping a pot holder draped over the handle, or rubbing the handle with ice to cool it down. (I've burned my hand picking up a hot skillet; it's no fun.)

Serving tip - drizzle with honey! There's plenty of butter in the batter, none extra needed.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Follow on Bloglovin

Links:

Honey Jalapeño Cornbread from Shared Appetite

Jalapeño Cornbread Panzanella Salad from Two Peas and Their Pod

Jalapeño Pale Ale Cornbread from The Beeroness

Jalapeño Cornbread on Simply Recipes

40 Comments

  1. barb

    This is my favorite bread to eat with a big bowl of chili.

  2. june lovell

    i love the combination of cheese and chiles but i use the cream corn version and make it thinner (larger skillet).

  3. Matt Robinson

    Still haven’t had breakfast this morning but am totally craving this now! So great, thanks!

  4. Emily @ Life on Food

    Cornbread is the best. I love the extra zing with the jalapenos. This is perfect for Cinco de Mayo snacking.

  5. Payal

    This looks delicious – could I leave the egg out? Maybe add some extra milk and oil to compensate? I’m not vegan, so all the other dairy is fine!

    • Elise

      Hi Payal, the egg is there to help provide structure and a little leavening. You can leave it out it you want, the result may be a little more crumbly, but still good.

  6. Sammi @Sammi Sunshine

    We love cornbread and jalapenos in our house. My husband would go crazy for this bread!

  7. Sandy S

    One winter, every night after work I had to wait for a bus in front of a very small business that sold fresh cornbread, only!! I never could resist! It was where I first had cornbread with jalapenos and was surprised to find it to be my favorite! You could also get your fresh hot buttered cornbread served in a bowl with buttermilk, which I still enjoy on occasion! Now-a-days it needs to be GF. But, that is doable and I look forward to making this recipe with a GF flour!!

  8. Carol

    I prefer cornbread made with buttermilk. I have never made it with yogurt. What a great idea. This recipe has it all with the extra fun texture of the corn and the zap of the jalapenos.

  9. Mary

    Elise

    One of my favorite restaurant cornbreads has jalapeños but it also has honey. Could you please offer a suggestion about how much to add if I went that way?

  10. Chris Thomas

    I dice up some Texas Sweet & Hot Jalapenos and add them to my cornbread. If you’ve never had Texas Sweet & Hot Jalapenos, it’s definitely worth a try. They’re like bread & butter pickles gone nuclear. It’s not that they’re very hot, just extremely flavorful. I also add them to deviled eggs and deviled ham.

  11. Mary

    Thanks – simple solution and you can control the amount!

  12. Jill McInturff

    What can I substitute for the yogurt?

  13. Jayne @ Tenacious Tinkering

    I have an age old question. Can I bake this in a baking pan instead of a skillet? I don’t own one but absolutely love corn bread!

    • Elise

      Yes, you can use a baking pan. I’m not sure about the timing though. Let us know how it works out for you!

  14. Evie

    My mouth is watering, Elise! I wonder if I could use some of the roasted piquillo peppers I bought in quantity on the Internet (because I couldn’t find them locally). They aren’t spicy, but they are very flavorful–not to mention colorful! I really like the idea that this cornbread doesn’t need extra butter; it would be easier to serve and to eat!

  15. Mavis Urwin

    Hi. I live in Australia, but the recipe sounds delicious. I don’t think we have cornmeal! Is there a substitute? I don’t own a skillet either at the moment – does it work in a regular bread tin! Thanks.

  16. Pam

    Elise, I was shopping online for a cast-iron skillet when I saw this sheath which seems like a good solution to the hot-handle problem.

    http://www.amazon.com/gp/aw/d/B004QM8W5S/ref=mp_s_a_1_7?qid=1399358308&sr=8-7&pi=AC_SX110_SY165_QL70

    • Elise

      I have one of those, though it’s always hiding in the back recesses of one of the kitchen drawers when I need it, so it doesn’t get used that often!

    • Anna Reed

      I see that sheath is silicone. Pam, have you had any experience with silicone hot pads or anything? It just seems to me that heat would bleed right through them, though I know logically it probably doesn’t or silicone items wouldn’t be so popular right now. I used to have three handle covers made of – oh, I don’t remember exactly what – whatever hot pads were made of back in the 70s? The really good hot pads with insulation in them, not these mostly cheap ones today that are nothing but cloth. I wish I still had those; don’t know how I managed to lose them.

  17. Elise

    Hi Mavis, I fixed the typo! Regarding cornmeal, I don’t know how to make cornbread without using cornmeal. That’s sort of making wheat bread without flour. If you can’t find cornmeal in your local market, you may be able to order online. Good luck!

  18. zina

    Well i am going to try it this weekend, for mother’s day hope every one like!! I do leave in Brasil on the country side, we have a farm and i also have 9 different kinds of hot peppers on my garden, and i am going to decorate with some of them on the top. I enjoy all your recipes!! Thank you for all the great recipes and your time to post them for us. Sincerely ZINA

  19. Kristen

    Wow this looks delicious, I really love spicy foods. I might try making this during the weekend, maybe do a Southwestern food theme. Could you also add a few drops of hot sauce to help spice it up a bit more?

  20. Mavis

    Discovered coarse ground polenta is our cornmeal. Problem solved. Hope to make the recipe this weekend!

  21. Anna

    My family adores jalapeno cornbread, but it’s usually my brother-in-law who makes it. Now I have a recipe of my very own so I can start making it myself. As far as I know, his is pretty much like this one with the exception being that he adds 3 or 4 finely chopped green onions to it. Smack-dilly-icious!

  22. Amy

    I made this last night and found it to be bland and dry. I really wanted to like it, but I’m thinking it definitely needs more salt and I’m not sure what to do to increase the moisture.

    • Elise

      Hi Amy, if it’s bland, it likely needs more salt (and maybe more chiles too). If it’s dry, it likely cooked too long.

  23. Reir

    I made this yesterday, followed the directions exactly. It was DELICIOUS! Thanks so much for such an awesome recipe!

  24. Reir

    I have a question – has anyone tried this with all cornmeal? I assume that would make it a bit dry?

    • MoonDust

      Reir, I can’t say I’ve tried it using all cornmeal, but I swear I believe my grandmother made hers that way (without flour) & it was never dry or crumbly. I’ve been making my cornbread recently (3 or 4 times) using flour and it always comes out very crumbly and dry. Next time I make it I’m going to leave out the flour and see how it turns out. My last batch of cornbread wasn’t quite as dry as usual because I added a small can or creamed corn. If I can remember, I’ll let you know how my next pan of cornbread comes out.

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Some HTML is OK. URLs are automatically converted to links. Line breaks are automatically converted to paragraphs. The following HTML tags are allowed: a, abbr, acronym, b, blockquote, cite, code, del, em, i, q, strike, strong