This Cheesy Jalapeño Cornbread Skillet is a flavorful twist on classic cornbread. The addition of sharp cheddar cheese and spicy jalapeños gives it a savory and zesty kick, while the cornbread remains soft, moist, and perfectly golden.

The skillet adds a rustic touch to this comforting side dish, making it perfect for barbecues, chili nights, or as an accompaniment to any hearty meal.

Whether you’re cooking in the oven or on the stovetop, this cornbread is sure to become a family favorite.

Why You’ll Love This Recipe

The combination of cheese and jalapeños in this cornbread adds depth and a spicy kick that elevates the traditional cornbread.

The crispy golden crust that forms in the skillet, along with the soft and fluffy interior, creates a perfect contrast of textures.

Plus, it’s incredibly easy to make and takes just a few simple ingredients to create a flavorful and satisfying dish that pairs perfectly with chili, soups, or grilled meats.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 cup sharp cheddar cheese, shredded
1-2 jalapeños, finely chopped (seeds removed for less heat)
1/4 cup milk (if needed, to adjust consistency)

Step-by-Step Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C) and place a 10-inch cast-iron skillet in the oven to warm up.
Prepare the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
Prepare the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter. If you don’t have buttermilk, you can use regular milk and add a tablespoon of vinegar or lemon juice to sour it.
Combine the Mixtures: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to a denser texture.
Add Cheese and Jalapeños: Stir in the shredded cheddar cheese and chopped jalapeños. If the batter seems too thick, you can add a splash of milk to adjust the consistency to your liking.
Cook in the Skillet: Remove the preheated skillet from the oven and add a little butter or oil to coat the bottom. Pour the cornbread batter into the hot skillet and smooth it out evenly.
Bake the Cornbread: Bake the cornbread for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Serve: Allow the cornbread to cool for a few minutes before slicing into wedges and serving. It pairs beautifully with chili, soups, or just on its own as a comforting snack.

Expert Tips for the Recipe:

Adjust the Heat: If you prefer a milder cornbread, you can remove the seeds from the jalapeños, or use only one pepper. For extra heat, leave some seeds in or add a pinch of cayenne pepper to the batter.
Make It Extra Cheesy: For an even cheesier cornbread, you can add more shredded cheddar or mix in other cheeses like Monterey Jack or pepper jack for a more complex flavor.
Add-ins: Feel free to mix in other add-ins like corn kernels, cooked bacon, or fresh herbs to customize the cornbread to your taste.
Serving Suggestion: Serve with a dollop of sour cream or a drizzle of honey for a sweet and spicy contrast.