Jalapeño Cornbread

TexMexBreadCornJalapeno

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

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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
  • 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

Method

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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Links:

Honey Jalapeño Cornbread from Shared Appetite

Jalapeño Cornbread Panzanella Salad from Two Peas and Their Pod

Jalapeño Pale Ale Cornbread from The Beeroness

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

67 Comments / Reviews

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Did you make it? Rate it!

  1. Vic

    First time making cornbread, it came out great – thanks! Was delicious with chilli for lunch. Tricky to get the first piece out neatly but all good after that. I used feta not cheddar as I was out but still worked a treat. Will make again.

    I liked this recipe as it used yoghurt not buttermilk and I always have yoghurt in the fridge. Also, it has no sugar – but still tastes a bit sweet thanks to the corn (I used canned unsweetened sweetcorn).

    xxxxxyyyyy

  2. 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. ❤️

  3. Cyndi

    Perfect, even without the cheese and skillet!

    xxxxxyyyyy

  4. 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.

    xxxxxyyyyy

  5. 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!

    xxxxxyyyyy

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