Moist, tender and with just a touch of sweet, this baked cast iron skillet cornbread makes a delicious side dish with chili, stews, chowder and more! This Jalapeño Cheddar Cornbread recipe features texture rich cornmeal, all purpose flour, medium cheddar, pickled or fresh jalapeños for a mild spicy flavor and olive oil for a moist texture. Gluten free? Try my popular Gluten Free Cornbread. This recipe is vegetarian.
Always Reliable Cornbread
Growing up in Texas, cornbread was a staple in our home. Ma made it often and it was sweet!
I’ve looked at many cornbread recipes and some say that Southern cornbread isn’t sweet, rather it’s the Northern counterpart that is. But, I beg to differ. Being from Texas, I can tell you Texans love their sweet cornbread, just like in this recipe, my Moist Gluten Free Cornbread and Buttery Sourdough Discard Cornbread!
But I’ve toned the sweet down in this jalapeño cheddar cornbread recipe, there to add a bit of interest and to pay homage to my Texas roots. If more sweet is desired, honey is always on stand by for drizzling. Plus it adds a nice balance to the heat of the jalapeños.
This Recipe Is
- moist
- tender and a little fluffy
- not *too* sweet or spicy
Fresh or Pickled Jalapeños? I tested both in this recipe, but there are differences. Pickled jalapeños tend to create a spicer cornbread, permeating flavor throughout, even though there are fewer called for in the recipe. Fresh jalapeños retain their color beautifully and offer a pop of spicy freshness in the cornbread.
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How to Make Skillet Jalapeno Cornbread
step by step
What to Eat with Cornbread
Cornbread is a delicious side with anything spicy, soupy or saucy because cornbread is an excellent vehicle for mopping up broth or sauce. Here are some commuity favorites cornbread is a perfect partner with:
Traci’s Tips
- For the cheese, try white sharp cheddar or to take the spicy up, try jalapeño-jack cheese.
- Buttermilk? I love the flavor of buttermilk in cornbread but I hardly ever have it on hand. It’s easy enough though to DIY by adding a bit of apple cider vinegar or white vinegar to the milk mixture.
Moist Jalapeño Cheddar Cornbread with Oil
Ingredients
- 1 1/2 tablespoons Apple Cider Vinegar or white vinegar
- 1 1/2 cups (345 grams) Milk plant or dairy, I use homemade cashew milk, 1/2 diluted with water
- 1 tablespoon Butter dairy or plant
- 3 Large Eggs
- 1/3 cup (65 grams) Extra Virgin Olive Oil
- 1 1/2 cup (225 grams) All Purpose Flour
- 1 1/2 cups (220 grams) Cornmeal medium grind, I use Bob's Red Mill
- 1/4 cup (65 grams) Organic Cane Sugar for a little more sweet, add an extra tablespoon
- 1 tablespoon Baking Powder
- 2 teaspoons Fine Sea Salt
- 1 1/4 cups (110 grams) Shredded Sharp Cheddar lightly packed. To take the spicy up, try jalapeño-jack cheese.
- 1/4 cup (90 grams) Chopped Fresh Jalapeño about two medium jalapeños OR 3 tablespoons of chopped pickled jalapeño. Adjust to taste.
Instructions
- In a spouted measuring cup, whisk the milk and apple cider vinegar. Set aside for 5 minutes to curdle slightly.
- Preheat oven to 375 Fahrenheit (190 Celsius), set an oven rack in the center. Place 1 tablespoon of butter in an empty 10 inch cast iron skillet. Set aside.
- Into a large mixing bowl, crack the eggs, pour in the milk mixture and olive oil. Whisk until the ingredients are emulsified, about 30 seconds.
- In a medium bowl whisk the flour, cornmeal, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients. Gently whisk until the ingredients are incorporated, a few lumps are okay. The batter will be a little thicker than pancake batter. Fold in the jalapeños and cheddar.
- Place the skillet with butter into the hot oven. Allow butter to melt – just a few minutes will do. Remove from the oven.
To Bake:
- Scrape the batter into the hot prepared skillet and bake for 33-36 minutes. (Tip: due to oven variations, start checking the cornbread at 33 minutes. I take mine out at 35 minutes). When done, the cornbread will be puffy, golden and a toothpick inserted into several test spots comes out clean. Remove from oven and rest ten minutes before cutting into wedges or squares.
To Store:
- Store cornbread in a covered container for up to three days at room temperature or freeze for longer storage. Simply wrap the cornbread snugly in foil or reusable storage bag, place it in a storage container then freeze. When ready to enjoy, thaw at room temperature and rewarm in a 350 Fahrenheit (170 Celsius) oven for about 10-15 minutes. Wrap in foil when reheating to retain its moisture.
I added a small can of corn. It was easy and delicious! We had it with your black eyed peas. A great vegetation meal! Thank you!
Hooray! What a tasty addition to this cornbread. Thank you for your tip, note and giving the recipes a go!
Hi Traci, This recipe sounds delicious! I usually make my cornbread in a hot cast-iron as well but, due to health issues, use only one egg (to one cup flour to 3/4 c cornmeal). Do you think it possible to use only one egg in this one?
Thanks for so many delicious recipes!
A fellow vegetarian, Bobbi
Hii Bobbi! Thank you for sending a smile! If you’d like to make this with one egg, I would half the recipe (3/4 cup cornmeal + 3/4 cup flour). Do you have a smaller cast iron skillet? If not, try an 8×8 pan. I hope you love the cornbread!
Hi there! Do you cut the dairy milk with water, or just the cashew milk?
Hi Melissa… just the cashew milk. It’s almost as rich as 1/2 n 1/2!
This sounds really good. Do you have a suggestion for a good dairy free cheese?
Hi Becky! Thank you …. I’ve not tried any DF cheese in this recipe, so I’m unable to suggest what may work.
Can this be made without the cheese & jalapeño without adjusting anything else? I’ve been searching for just a great basic recipe for my family.
Hi Kim! Adjustments would need to made to the fat and probably milk since you’d be removing the cheese (milk and fat). By how much, I’m not sure. The jalapenos could be left out all together. Sounds like I need to work on a recipe!
RE: Kim’s post
My cornbread recipe gets raves. I will send it if you wish.
Bobbi