Jalapeño Cornbread

Photography Credit: Elise Bauer

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

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.


  • 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


1 Preheat the skillet: 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.


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

3 Whisk together the yogurt, milk, egg: In a separate bowl, whisk together the yogurt, milk, and egg.

4 Combine wet with dry and add the butter, chiles, corn, and cheese: Pour the wet ingredients into the bowl of dry ingredients and stir to combine.

jalapeno-cornbread-method-4 jalapeno-cornbread-method-6

Stir in the melted butter, the chopped jalapeños, corn, and cheese.

5 Pour batter into hot skillet: Once the oven has reached 400°F 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-method-7 jalapeno-cornbread-method-8

6 Bake: 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.

7 Let rest before cutting: 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 Jalapeño Cornbread on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!


Honey Jalapeño Cornbread from Shared Appetite

Jalapeño Cornbread Panzanella Salad from Two Peas and Their Pod

Jalapeño Pale Ale Cornbread from The Beeroness

Showing 4 of 45 Comments

  • Carol Ann

    Can the yogurt be substituted and if so with more of what? Maybe milk or eggs) jalapeño cornbread

  • grsa

    Very good but the baking soda could be cut down a bit.

  • Elise

    Hi Adie, I haven’t tried a gluten-free or egg-free version of this recipe, but if you do, please let us know how it turns out!

  • Adie

    Hello Elise,
    lovely recipe!
    Can this be made without wheat flour? for a gluten free version? also, any option to skip the egg? this already has yoghurt so shouldnt that help with structure?

  • TODD

    Really wish this called for some sugar as that would’ve made it much more delectable. As is, not so great.

View More Comments / Leave a Comment