There’s something timeless and comforting about a slice of warm cornbread fresh out of a cast iron skillet. But when you add sharp cheddar cheese and spicy jalapeños into the mix, this humble staple gets a bold upgrade. This cheddar jalapeño cornbread baked in cast iron is the kind of side that steals the show—savory, cheesy, a little spicy, and irresistibly moist. It’s the kind of dish that makes you want to invite friends over just so you can show off your skillet and serve up the perfect slice. Whether you're craving something beyond the basic simple cornbread recipe or on the hunt for the best cornbread recipe moist enough to serve with chili or BBQ, this one brings flavor, texture, and nostalgia all at once.
Cheddar Jalapeño Cornbread Baked
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine American
Cast Iron Skillet (10-inch preferred) The hero of this recipe. If you're familiar with cast iron skillet bread recipes, you know the cast iron helps achieve that signature crispy edge and fluffy interior. If you don’t have one, a heavy-bottomed oven-safe skillet or an 8x8 baking dish can work, but nothing beats cornbread in cast iron skillet for authenticity.
Mixing bowls One large for the dry mix and one medium for the wet ingredients.
Whisk or Spoon For mixing ingredients together.
Measuring cups & spoons Accuracy matters here, especially for the rise.
Oven mitts Cast iron gets incredibly hot—use caution!
Dry Ingredients
- 1 cup yellow cornmeal fine or medium grind
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar optional
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup buttermilk or 1 cup milk + 1 tablespoon vinegar, let sit for 10 mins
- 2 large eggs
- ½ cup unsalted butter melted (plus extra for greasing the pan)
Add-ins
- 1 cup shredded sharp cheddar cheese
- 2 jalapeños finely chopped (deseed for less heat)
- ¾ cup corn kernels fresh, canned, or thawed from frozen
Preheat the Oven and Skillet
Place your cast iron skillet in the oven and preheat both to 425°F (220°C). Heating the skillet beforehand ensures that signature crispy crust—a must for any iron skillet cornbread worth its salt.
Mix Dry Ingredients
In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). This mix is the base of our southern-style unsweetened cornbread recipe, slightly adapted for a bit of flair.
Whisk the Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, and melted butter. This combo gives you a rich, velvety texture—the secret behind the best cornbread recipe.
Combine Wet and Dry
Pour the wet ingredients into the dry, gently folding until just combined. Do not overmix—your home made cornbread should be tender, not tough.
Add the Extras
Fold in the shredded cheddar, chopped jalapeños, and corn kernels. The jalapeños bring heat, the cheddar gives depth, and the corn adds just the right chewiness—elevating this from your simple cornbread recipe to something far more unforgettable.
Transfer to the Skillet
Carefully remove the hot skillet from the oven using mitts. Add a small pat of butter and swirl it to coat the bottom and sides. Pour in the batter, smoothing the top with a spatula.
Bake Until Golden
Bake for 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should be deeply browned and slightly pulling away from the sides of the skillet—a telltale sign of perfect cornbread.
Rest, Slice, and Serve
Let the cornbread rest in the skillet for 10 minutes before slicing. This not only helps it firm up but also enhances the flavor and texture.
Pairings
This cheddar jalapeño cornbread is a versatile sidekick. Serve it alongside:
- Chili or Stew: The slight heat and cheese balance out the richness of meaty dishes perfectly.
- Pulled Pork or Ribs: A must if you’re throwing a Southern BBQ. The cast iron cornbread recipe jiffy twist makes it indulgent but homemade-feeling.
- Scrambled Eggs or Omelets: For a savory brunch.
- Soup: Especially creamy tomato, potato leek, or tortilla soup.
- Honey Butter or Hot Sauce: Try slathering a slice with honey butter (even honey butter cornbread jiffy-style) or giving it a spicy drizzle of hot sauce for contrast.
FAQs
1. Can I use boxed mix like Jiffy for this recipe?
Yes! If you want a shortcut, you can follow a cast iron cornbread recipe jiffy approach. Use 1 box of Jiffy mix, and add the cheddar, jalapeños, and corn as directed. Reduce added sugar since Jiffy is already sweet.
2. Should I use fresh, frozen, or canned corn?
All three work. If using canned, drain it well. Frozen should be thawed and patted dry. Fresh corn gives the best flavor if it’s in season. This makes it a truly homemade cornbread.
3. What kind of cheese works best?
Sharp cheddar is the go-to for flavor. But you can experiment with Monterey Jack, Pepper Jack, or even smoked gouda for a twist. Avoid overly soft cheeses—they can make the bread greasy.
4. Can I make this less spicy?
Absolutely. Use only one jalapeño, or deseed both. You can also swap them for milder peppers like Anaheim or Poblano if you're not into heat but still want that southern cornbread recipe vibe.
5. Why use a cast iron skillet?
Using a cast iron skillet ensures even heat distribution and gives you that golden, crispy crust that no other pan can replicate. It’s central to cast iron skillet cornbread and other cast iron skillet bread recipes for a reason.
