Jalapeño Cornbread


Easy cheesy jalapeño cornbread with spicy jalapeño chili peppers and extra corn. Perfect with chili!

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
  • 1 1/4 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.

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.

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.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

54 Comments / Reviews

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Did you make it? Rate it!

  1. Didi B

    Could these be made in cupcake tins?

    Show Replies (1)
  2. Margo Haynes

    Notes Regarding My Changes: I omit the Canola oil*. I also use 5 Tblspns. of bacon drippings** in place of the 5 Tblspns. of butter. I add 3 Tblspns of the bacon drippings to the batter the very last thing, stirring well to make sure the drippings are thoroughly incorporated into the batter. I use the*2 Tblspns of bacon drippings left in my skillet & I sprinkle a very light sprinkling of the cornmeal to the skillet lightly coated with the 2 Tblspns. of bacon drippings left in my skillet. This makes a delicious golden brown crust on the bottom of my cornbread. I always use a cast iron skillet for baking my cornbread and I love the golden brown crust it makes on the bottom of the cornbread.
    Regarding the jalapeños,** I use 2 to 4 canned or fresh jalapeños, drained, seeds removed, chopped. The recipe is correct in that you should 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. The recipe says that IF the chiles just aren’t hot, add some chile pepper flakes to the batter, however so far I’ve been really blessed in that I’ve never had to add chile pepper flakes to my batter. I ALWAYS use two thick hot pads on the extension used for hanging the skillet and two thick hot pads on the handle of the skillet when removing the skillet from the oven and when holding the handle to cut the cornbread into wedges to serve. I cut our cornbread into wedges as shown in the picture as some of us slice our wedge open & place butter into the cooked wedges while still hot & replacing the tops of the slices for the butter to melt into each wedge and some of us do not add butter to our wedges of cornbread. I serve our cornbread hot with the meal as opposed to cooling it almost completely first. Hot bread is delicious with a hot meal.


  3. Wendy Smith

    I’ve made this twice now. The first one was ok but I may have overlooked it. It also needed more peppers and a little sugar. I didn’t have plain yogurt but used my vanilla flavored and it didn’t change it at all so use what you have. My second try was great….more peppers, still used vanilla yogurt and 1/3 cup of sugar…I also turned the oven down to 350 and cooked it about 30 min watching and checking carefully after the first 20 min.


  4. Cait

    I made this and loved it. It has a strong jalapeño taste, which I haven’t gotten in previous bread recipes, and the spice perfectly comes out. It’s also moist and not too salty.


    Show Replies (1)
  5. Captain Terry

    First time I followed the recipe exactly and it came out great. Next time I doubled the cheese, heaven.

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