Can I make this Jalapeno Cornbread Recipe Cast Iron Skillet Style without a cast iron skillet?

Yes, you can! Use a well-greased 8x8 or 9x9-inch baking dish. You won't get the same crispy crust, but it will still be delicious and a wonderful side. It just won't have that signature ‘skillet style’ crunch.

How do I prevent my cornbread from being dry?

The key is using buttermilk and not overmixing the batter. Ensure your oven isn't too hot and bake only until a skewer comes out clean. Pull it out as soon as it's done!

Can I add more spice to my Jalapeno Cornbread?

Absolutely! You can include some or all of the jalapeno seeds and membranes, or add a pinch of cayenne pepper to the dry ingredients for extra kick. Some even like to add a dash of hot sauce to the wet ingredients.

What kind of cornmeal should I use for this recipe?

Medium-grind yellow cornmeal is generally recommended for the best texture and flavor in this Jalapeno Cornbread Recipe Cast Iron Skillet Style. Fine-grind can result in a denser crumb, and coarse can be too gritty. Look for a good quality brand for the best results.

Can this Jalapeno Cornbread Recipe Cast Iron Skillet Style be made ahead of time?

Yes, it holds well for a couple of days at room temperature. It's often even better the next day as the flavors meld, making it perfect for meal prep or gatherings. Just wrap it well to keep it fresh.

How long does Jalapeno Cornbread last?

Stored properly in an airtight container, it lasts 2 days at room temperature or up to 5 days in the fridge. For longer storage, freezing is a great option to keep it fresh and ready for a quick meal.

Is this Jalapeno Cornbread Recipe too spicy for kids?

The spice level is adjustable. Remove all seeds and membranes from the jalapenos for a very mild flavor. For sensitive palates, you can even use less jalapeno or substitute with a milder pepper like bell pepper for a sweet, savory variation.

Can I freeze Jalapeno Cornbread?

Yes! Once completely cooled, wrap slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature and reheat. It freezes beautifully, making it easy to enjoy this delicious Jalapeno Cornbread Recipe Cast Iron Skillet Style anytime.

Jalapeno Cornbread Recipe Cast Iron Skillet Style

Description

Moist, flavorful, and spicy Jalapeno Cornbread made in a cast iron skillet. Features sharp cheddar cheese and fresh jalapenos for a comforting side.

Ingredients

Scale

1 ½ cups yellow cornmeal, medium grind
½ cup all-purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
1 ½ cups buttermilk
2 large eggs
¼ cup unsalted butter, melted (or neutral oil)
2–3 fresh jalapenos, finely diced (seeds removed for less heat, or left in for more)
1 cup shredded sharp cheddar cheese

Instructions

Preheat Oven & Skillet: Preheat oven to 400°F (200°C). Place an 8-inch or 10-inch cast iron skillet in the oven while it preheats (about 10-15 minutes).
Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
Mix Wet Ingredients: In a separate medium bowl, whisk the buttermilk, eggs, and melted butter (or oil) until well combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix gently with a spoon or spatula until just combined. Do not overmix. Fold in the diced jalapenos and shredded cheddar cheese.
Grease Hot Skillet: Carefully remove the hot cast iron skillet from the oven. If desired, add 1 tablespoon of butter or oil to the hot skillet and swirl to coat.
Pour Batter: Pour the batter evenly into the hot skillet. Spread it out gently if needed.
Bake Cornbread: Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
Cool and Serve: Let the cornbread cool in the skillet for at least 10 minutes before slicing to help it set and prevent crumbling.

Notes

For ‘Cheddar Jalapeno Cornbread’, use extra cheese.
Swap buttermilk for regular milk with 1 tbsp lemon juice or vinegar.
Add ½ cup fresh or frozen (thawed, drained) corn kernels for extra sweetness.
Crispy bacon bits can be added for a smoky twist (note: this will make the recipe non-vegetarian).
Use fresh, firm jalapenos and good quality yellow cornmeal for best results.
Always use real buttermilk for authentic taste and texture.
Troubleshooting: If cornbread is sticking, ensure the skillet was hot and well-greased before adding batter.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 7g
Sodium: 450mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg

Keywords: Jalapeno Cornbread, Cast Iron Skillet, Spicy Cornbread, Cheddar Jalapeno Cornbread, Southern, Side Dish