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This jalapeño Cornbread Recipe is a nice twist on an ALREADY delish cornbread recipe. The fresh jalapeño diced up in it gives it just a spicy little kick.
Tender fresh cornbread, baked up in a cast-iron skillet, with fresh jalapeños diced up in it is the perfect side dish for hearty chilis and soups. Be sure to put fresh butter on the table for this one!
I’ve got one kid who is constantly encouraging me to add jalapeño to everything I make. And spinach. If he thinks he can get me to add both, he will suggest it! This recipe was all for him because he didn’t even get to suggest it to me, I just made it for him!
Now if you think you don’t like anything spicy or that this jalapeño cornbread recipe is going to be too hot for you, think again! In this recipe, we use a fresh jalapeño without the seeds and pith. Once you remove those, most jalapeños are mild. Occasionally you can still get a hot one so if you’re really averse to any spice proceed with care.
If want to make a SUPER Spicy Jalapeño Cornbread Recipe…
I think you know what to do right? ADD the seeds! Or just chop 1-2 full jalapeños and add them to the batter. Or switch it up and use a habanero pepper. Personally I prefer the jalapeño for its mild spice AND flavor but I know some people love their heat.
If don’t want a SUPER Spicy Cornbread Recipe simply replace half of the jalapeño with diced green peppers.
Cast-Iron Skillet Cornbread
You CAN use a 9-10 inch cast-iron skillet OR an 8×8 Square Baking Pan. Either one will work just fine! I happen to discover I could make the 8X8 recipe in my 10-inch cast-iron skillet and decided it was the best way to make cornbread. We love it for the crispy edges and perfectly toasted bottoms but any 8×8 baking pan will do!
What to Serve with Jalapeño Cornbread?
ANYTHING! But specifically here’s a few recipes that I would recommend:
A lightly spiced better than your average jalapeño cornbread recipe.
- 2 jalapeños
- 1 cup flour
- 1 cup cornmeal
- 1 TBSP baking soda
- 1 teaspoon salt
- 1 cup milk
- 1 egg
- 1/3 cup of oil, vegetable or light olive oil
- preheat oven to 400˚
- butter an 8x8 baking dish or a 10-inch skillet
- wear gloves if you needed to clean your jalapeño, strip the seeds and membranes, finely chop the pepper, set aside
- whisk the flour, cornmeal, baking powder, and salt together in a mixing bowl
- in a separate bowl lightly whisk the milk, egg, and oil together
- pour the liquids over the flour mix, stir together
- add the jalapeños and mix again
- pour into prepared pan
- bake in a preheated oven for 20-25 minutes or until baked through
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