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Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread

Moist Jalapeño Cheddar Cornbread baked in a cast-iron skillet—buttermilk, melty cheddar, and fresh jalapeños. Easy, spicy, cheesy cornbread for chili night.
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Course: Side Dish
Cuisine: American
Keyword: cheddar cornbread, jalapeno cornbread, skillet cornbread, spicy cornbread
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings

Equipment

  • 10-inch cast-iron skillet
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Box grater
  • Cutting board and knife
  • Oven mitts

Ingredients
  

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 1 cup buttermilk well-shaken
  • 2 large eggs room temperature if possible
  • 1/4 cup unsalted butter, melted slightly cooled
  • 1 tablespoon unsalted butter for the hot skillet
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 2 fresh jalapeño peppers, seeded and finely chopped plus extra thin slices for topping if desired
  • 2 scallions, thinly sliced optional

Instructions

  • Place a 10-inch cast-iron skillet on the center rack and heat the oven to 425°F. Add 1 tablespoon butter to the skillet during the last 3–5 minutes so it melts and the pan gets sizzling hot.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
  • In a medium bowl, whisk the buttermilk, eggs, and the 1/4 cup melted butter until smooth.
  • Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain. Fold in the cheddar, chopped jalapeños, and scallions (if using). Do not overmix.
  • Carefully remove the hot skillet from the oven and swirl to coat the bottom and sides with the melted butter. Immediately scrape the batter into the skillet and smooth the top. Add a few jalapeño slices on top if you like.
  • Bake until the top is golden and a toothpick inserted in the center comes out clean, 18–22 minutes. Cool in the skillet for 10 minutes, then slice into wedges and serve warm.

Notes

For milder heat, keep one pepper seeded and remove membranes from both. Prefer more kick? Leave some seeds in or add a pinch of cayenne to the dry mix. If you don’t have a cast-iron skillet, bake in a greased 8- or 9-inch square metal pan; start checking a couple minutes earlier. Leftovers keep covered at room temperature for 1 day or refrigerated up to 4 days; rewarm in a 300°F oven until heated through.
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