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Cheddar Jalapeño Cornbread baked

Cheddar Jalapeño Cornbread Baked

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 8 hearty slices

Equipment

  • 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!

Ingredients
  

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

Instructions
 

Preheat the Oven and Skillet

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.