Skillet Jalapeño Cornbread with Cheddar

This Jalapeno Cornbread recipe is savory with a gentle heat from diced jalapeños and sautéed onions. It bakes up with a golden-brown crust and a moist, tender center—an ideal side for chilis, soups, barbecue, and weeknight dinners. With about 15 minutes of hands-on prep and a 30-minute bake, you can have a flavorful skillet of cornbread in under an hour.

Baked in a hot cast iron skillet, the batter sizzles on contact, creating a crisp exterior while keeping the interior soft and slightly sweet. This cornbread balances cornmeal texture, a touch of sugar, and the savory punch of jalapeños and onions.

I like to heat the skillet while I chop the jalapeños and onion, then sauté the veggies briefly before folding them into the batter. The method is straightforward and forgiving—perfect whether you’re an experienced baker or trying cornbread for the first time.

Ingredient Notes

Below are the ingredients and amounts for this Jalapeno Cornbread. Refer to the instructions section for the full method.

• Oil: Used for sautéing the jalapeños and onion and for the batter to keep the cornbread moist.
• Jalapeños: Deseed for milder heat or leave some seeds for more kick. Dice finely for even distribution.
• Onion: Adds savory depth and texture when sautéed with the jalapeños.
• Cornmeal: Provides the classic cornbread texture and corn flavor.
• All-purpose flour: Balances the cornmeal for structure and tenderness.
• Baking powder: Gives the cornbread a light, fluffy crumb.
• Salt and sugar: Salt enhances savory flavors; sugar gives a touch of sweetness that pairs nicely with the jalapeños.
• Eggs and milk: Bind and moisten the batter for a creamy interior.

Cornbread Variations

• Add cheese: Fold in 1 cup shredded cheddar or pepper jack for melty, savory pockets.
• Drizzle with honey: A light drizzle before serving adds a sweet contrast to the heat.
• Stir in bacon: Crisp, crumbled bacon introduces a smoky, salty element.
• Add whole corn kernels: A cup of drained whole-kernel corn brings extra sweetness and texture.

How To Make Jalapeno Cornbread

Preheat your oven to 375ºF (190ºC). Place a 10-inch cast iron skillet in the oven to heat while you prepare the batter.

1. Heat 1–2 tablespoons of oil in a skillet over medium heat. Deseed and dice jalapeños to measure ½ cup, and dice ½ an onion.
2. Sauté the jalapeños and onion in the oil for about 5 minutes, until softened. Remove from heat and set aside.
3. In a large bowl, whisk together 1½ cups cornmeal, 1½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and ⅔ cup sugar.
4. Make a well in the dry mix and add 4 eggs, whisking briefly to break them up.
5. Stir in ½ cup oil and ¾ cup milk just until combined—do not overmix.
6. Fold in the sautéed jalapeños and onions until evenly distributed.
7. Carefully remove the preheated skillet from the oven, pour in the batter, and return to the oven. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cornbread cool 10–15 minutes before slicing. Serve warm.

Storing and Freezing

Store at room temperature in an airtight container or wrapped for up to 2 days. For longer storage, refrigerate up to 4 days. To freeze, slice the cornbread, wrap individual slices in plastic wrap, and place in a freezer bag for up to 3 months. Reheat slices directly from frozen in the oven or thaw in the refrigerator before warming.

Recipe Tips For Making Cornbread

• Gently fold wet and dry ingredients—overmixing can make cornbread tough.
• Preheating a cast iron skillet yields the best crisp crust; the cold batter should hit a hot pan.
• Use the toothpick test in the center; a few crumbs are fine, but avoid wet batter.
• Allow the cornbread to rest before slicing for neater portions; a serrated knife works well.

This Cast Iron Skillet Jalapeño Cornbread brings a bright, slightly spicy flavor to any meal. It pairs especially well with creamy chilis, roasted meats, and simple soups. Leftovers are excellent toasted and buttered for a quick, comforting snack.