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–+ servings
jalapeno cornbread in a cast iron skillet.

Jalapeño Cheddar Cornbread

Kick up your cornbread game with this Jalapeño Cheddar Cornbread recipe, featuring a savory combination of charred jalapeños, sweet corn, rich cheddar cheese, all baked to golden perfection in a cast-iron skillet.
Prep 10 minutes
Cook 45 minutes
Total 55 minutes
Fat 35
Carbs 58
Protein 14
Yield 8

Ingredients

  • 4 jalapeños divided
  • 1 cup unsalted butter divided
  • 10 oz. frozen corn
  • 1.5 cups all-purpose flour
  • 1 cup yellow cornmeal
  • ½ cup granulated sugar
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2 cups whole milk
  • 2 large eggs
  • 6 oz. shredded cheddar cheese ~1.5 cups divided

Instructions

  • Preheat the oven to 350℉.
  • Seed and mince three jalapeños. Transfer the jalapeños into a cast iron skillet with 2 tablespoons of butter. Cook over medium heat for 2-3 minutes. Add the frozen corn and cook for another 5-10 minutes or until the corn is golden brown.
  • Once the corn is golden brown, remove from heat and add another 2 tablespoons of butter. Set aside.
    corn in a skillet on a white background.
  • In a large bowl, add the flour, cornmeal, sugar, baking powder, and salt to a bowl. Mix to combine.
    a bowl of soup on a white surface.
  • Next, stir in the milk and eggs. Melt the remaining butter and stir that into the mixture.
  • Add 1.5 cups of cheddar cheese to the batter and mix to combine.
  • Transfer the jalapeños and corn to the cornbread batter and stir to combine.
    corn chowder in a white bowl.
  • Transfer back to the cast iron skillet.
    jalapeo cheese dip in a skillet with jalapeos.
  • Slice the remaining jalapeño and top the cornbread. Bake for 25-35 minutes.
    jalapeo cornbread in a cast iron skillet.

Tips & Notes

  • Spice it up, and don’t seed the jalapeños.
  • Fresh corn could be substituted for frozen.

Nutrition Facts

Calories: 591kcal | Carbohydrates: 58g | Protein: 14g | Fat: 35g | Fiber: 4g | Sugar: 16g