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

66 Comments / Reviews

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Did you make it? Rate it!

  1. Colter Kraemer

    I made this last weekend with a pot of chili. We absolutely loved it and I have requests for it again this weekend. Thank you. ❤️

  2. Cyndi

    Perfect, even without the cheese and skillet!


  3. Kathleen

    Very good. During this stay at home quarantine time, I had to utilize what I had on hand. I used up the plain greek yogurt and the sour cream in my refrigerator. I used canned roasted mild green chilies which was all I had. I also added a couple of tablespoons of sugar. I baked in the oven for about 25 min or until done. We loved it with honey.


  4. abigale

    i used half heavy cream and half coconut milk, i also used greek yogurt, didn’t even notice it said plain yogurt and i used a mix of a cup of pepper jack and some parmesan i had left from another recipe
    this came out great, loved it!


  5. Judy H

    Full disclosure: I haven’t tried making this with the hot skillet method as written.

    I make a meat mixture with the extra corn from a can of corn, beans, and seasonings. Whatever I have on hand – shredded chicken and green chilis and white beans, or taco meat with onion, and chipotle peppers, etc. Whatever we happen to have on hand. I mix that up in a 12 inch cast iron skillet, top it with a little sharp cheddar, spread the cornbread mix on top, and bake. Then I top it with a little cheese. If I have a Mexican blend cheese on hand, I top it with that. Serve with things like salsa, guacamole, or just avocado slices. To make it appear a little more formal, put a little cilantro with each serving.

    This has become my go-to recipe to make a cornbread casserole. We don’t usually want sweet cornbread, but the recipe suggests topping it with honey if you want more sweetness. I’m sure someday I’ll make it with the hot skillet method and serve it with honey. I know my husband would love that!

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