Skillet Jalapeno Cornbread Recipe: Easy, Spicy, and Delicious!

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Looking to spice up your regular cornbread? Try this Skillet Jalapeño Cornbread recipe! The subtle heat from the jalapeños combined with the cheesy goodness makes it the perfect side dish for any meal.

You’ll love how the cast iron skillet gives the cornbread a perfect golden crust. Plus, this recipe is easy to follow, using simple ingredients like cornmeal, flour, and cheese. If you’re ready to impress your family and friends, this twist on a classic dish is a must-try.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make your skillet jalapeno cornbread:

Cornmeal: The base of your cornbread. Yellow or white cornmeal works fine.

Flour: Adds structure. All-purpose flour is the most common, but you can use whole wheat flour for a nuttier flavor.

Baking Powder & Baking Soda: These help your cornbread rise and become fluffy.

Salt: Essential for flavor.

Sugar (Optional): Adds a touch of sweetness. You can replace it with honey or maple syrup.

Eggs: Bind the ingredients together. For a vegan option, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

Buttermilk: Adds moisture and tang. You can use regular milk with a bit of lemon juice or vinegar as a substitute.

Melted Butter: Provides richness. Substitute with vegetable oil or coconut oil if needed.

Cheese: Cheddar or a blend of cheeses. You can use Monterey Jack or Pepper Jack for extra spice.

Jalapenos: Fresh, chopped jalapenos give the cornbread its signature heat. Use canned green chilies if you prefer something milder.

Corn Kernels (Optional): Adds texture. Use fresh, canned, or frozen (thawed) corn.

Quick Substitute Table:

Ingredient	Substitute
Cornmeal	Polenta
All-purpose flour	Whole wheat flour
Buttermilk	Milk + Lemon Juice/Vinegar
Butter	Vegetable/Coconut oil
Eggs	Flax egg
Sugar	Honey/Maple Syrup
Jalapenos	Canned green chilies
Cheese	Monterey Jack/Pepper Jack

Mix and match based on what’s in your pantry!

Instructions

1. Preheat Your Oven:

   • Set your oven to 375°F.

2. Prep the Skillet:

   • Place your cast iron skillet in the oven as it heats up. Keep it there for about 10 minutes.

3. Mix Dry Ingredients:

   • In a large bowl, whisk together:
     • 1 cup cornmeal
     • 1 cup flour
     • 1 tablespoon sugar
     • 1 teaspoon baking powder
     • 1/2 teaspoon baking soda
     • 1/2 teaspoon salt

4. Mix Wet Ingredients:

   • In a separate bowl, whisk together:
     • 1 cup buttermilk
     • 2 large eggs
     • 2 tablespoons melted butter

5. Prepare Corn Kernels:

   • In a measuring cup, combine 1 cup of cooked and cooled corn kernels with enough milk or cream to reach 1 1/2 cups of liquid.

6. Combine Everything:

   • Add the wet ingredients to the dry ingredients. Stir until just combined.
   • Fold in:
     • The corn mixture
     • 1/2 cup diced jalapeños
     • 1/2 cup shredded cheddar cheese

7. Transfer Batter to Skillet:

   • Carefully remove the preheated skillet from the oven.
   • Add 1 tablespoon of butter to the skillet and swirl to coat.
   • Pour your batter into the hot skillet.

8. Bake:

   • Place the skillet back in the oven.
   • Bake for about 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

9. Cool and Serve:

   • Let the cornbread cool in the skillet for 10 minutes.
   • Slice and enjoy your homemade skillet jalapeño cornbread!

Tips, Tricks & Storing

Use Fresh Jalapeños: Fresh jalapeños give the best flavor. Dice them finely to spread the heat evenly.

Preheat Your Skillet: Warm your cast iron skillet in the oven before pouring the batter. This ensures a crispy crust.

Grease Generously: Use butter or cooking spray on the hot skillet to prevent sticking and add flavor.

Tricks

• Balance Heat: Remove jalapeño seeds to reduce spiciness.
• Add Sweetness: Mix in a bit of honey if you like a sweet touch.
• Extra Flavor: Add cheddar cheese to your batter for a cheesy twist.

Storing

Cool Completely: Let your cornbread cool fully before storing to avoid sogginess.

Use Airtight Containers: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.

Freezing: Wrap individual slices in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months.

Reheating: Warm in the oven at 350°F for 10-15 minutes or microwave for 20-30 seconds per slice. Ensure it heats evenly.

Recipe Variations & Serving Suggestions

Cornbread Muffins
Turn your skillet jalapeño cornbread into muffins! Simply divide the batter into a greased or lined muffin pan. Bake for about 17-20 minutes. Perfect for on-the-go snacks.

Cheesy Delight
Add shredded cheddar or pepper jack cheese into the batter before baking. This adds a deliciously gooey texture and extra flavor.

Sweet and Savory
Drizzle a bit of honey or maple syrup on top of your cornbread for a sweet twist. This pairs wonderfully with the spicy jalapeños.

Serving Suggestions

With Chili
Jalapeño cornbread makes a fantastic side dish for chili. The spicy, savory flavors complement each other perfectly.

Soup Companion
Serve your cornbread alongside a bowl of soup, like tomato or chicken noodle. It’s great for dipping!

Breakfast Option
Top a slice of cornbread with scrambled eggs and avocado. This makes for an interesting and tasty breakfast.

Side Dish for BBQ
Pair your jalapeño cornbread with barbeque ribs, pulled pork, or chicken. It’s a classic combination that’s sure to please.