Spicy Jalapeno Cheddar Skillet Cornbread
This spicy jalapeno cheddar cornbread recipe is moist, fluffy, and super easy to make! With just a few simple ingredients this perfectly spicy jalapeno cornbread recipe takes less than 30 minutes to make and is great for serving alongside a bowl of chili or any of your favorite soups and strews!
Around here bread is a must anytime there is chili, soup, chowder, or stew on the menu. Whether it be sourdough bread, garlic bread, pumpkin bread, or my personal favorite fluffy cornbread, there must always be bread, in some way shape, or form.
And while we love just about any kind of bread around here, most of my family I have to admit aren’t huge fans of cornbread, I on the other hand, love it! It’s my favorite kind of bread to serve with soup and chili, and something I love to make!
Recently I shared my classic cornbread recipe here on the blog, and today I’m excited to share not only another homemade cornbread recipe but my favorite cornbread recipe!
This jalapeño cheddar cornbread recipe adds a fun new twist to traditional cornbread, this easy cornbread recipe is perfectly moist, fluffy, and spicy!
I love to serve this skillet cornbread with chili, but also makes a great side for any of your favorite soups! It makes a great snack, and can even be used to make cornbread pudding, cornbread dressing, and homemade croutons!
This easy recipe features sharp cheddar cheese, and pickled jalapenos, to create a flavorful cornbread that is sure to be hit with everyone!
I love to use my traditional cornbread batter as the base for this recipe, but feel free to use your favorite cornbread recipe, or even a premade cornbread mix (such as jiffy cornbread mix.) to make this recipe!
How to Make Jalapeno Cheddar Cornbread
I love making this recipe in a large cast-iron skillet. But you can also make it in a square baking dish, or a casserole dish. You can even make this recipe in a muffin pan, to create Jalapeno Cheddar Cornbread Muffins! Check out my classic homemade cornbread recipe for adjusted baking times and tips for using different-sized pans!
Ingredients
- 1 batch of homemade cornbread batter
- shredded cheese, I like to use sharp cheddar for this recipe, but you can also any kind of cheddar cheese you like!
- pickled jalapeno peppers, roughly chopped. You can also fresh jalapeño peppers for this recipe!
Additional mix-in ideas
- corn kernels
- green onions
- crumbled bacon
- red onions
Directions
Preheat the oven to 400 degrees F. Grease your cast iron skillet or pan of choice with melted butter. (you can also use oil or nonstick cooking spray.) and set aside.
Mix the dry ingredients of the cornbread batter in a large bowl then add the wet ingredients, according to the recipe directions.
Add the chopped jalapenos and shredded cheddar cheese, and fold them in with a wooden spoon or a rubber spatula. Scoop the batter into your prepared cast iron pan (or pan of choice) and place it in the hot oven.
Bake for 15-25 minutes. Or until the edges are golden brown and a toothpick inserted into the center of the bread comes out clean.
Remove the cornbread from the oven and place the hot skillet on a wire rack to cool, allow the bread to cool for 10 minutes before cutting.
Serve warm alongside your favorite soup or chili, and topped with butter, and a drizzle of honey!
Recipe Notes
Any leftover cornbread can be placed in an airtight container. OR a freezer bag. OR wrapped tightly in plastic wrap and stored at room temperature for up to 3 days!
You can find my homemade cornbread recipe HERE!
Feel free to adjust the amount of jalapenos in this recipe to better suit your taste. I like my cornbread to be spicy, but if you are making this recipe for the first time, you might want to start with just a 1/2 cup of chopped pickled jalapenos.
If you are using fresh jalapeños, consider tasting the peppers before adding them to the cornbread. That way you will able to better judge the heat of your peppers and know how many to add!
Looking for more cornbread recipes? Be sure to check out these!
Sweet Onion Upside Down Cornbread Recipe
Jalapeno Cheddar Cornbread
Ingredients
- 1 batch homemade cornbread batter
- 1 1/2 cups shredded sharp cheddar cheese I like to use sharp cheddar for this recipe, but you can also any kind of cheddar cheese you like!
- 1 cup roughly chopped pickled jalapenos You can also fresh jalapeño peppers for this recipe!
Additional min-in ideas
- corn kernels
- green onions
- crumbled bacon
- red onions
Instructions
I love making this recipe in a large cast-iron skillet. But you can also make it in a square baking dish, or a casserole dish. You can even make this recipe in a muffin pan, to create Jalapeno Cheddar Cornbread Muffins.
- Preheat the oven to 400 degrees F. Grease your cast iron skillet or pan of choice with melted butter. (you can also use oil or nonstick cooking spray.) and set aside.
- Mix the dry ingredients of the cornbread batter in a large bowl then add the wet ingredients, according to the recipe directions.
- Add the chopped jalapenos and shredded cheddar cheese, and fold them in with a wooden spoon or a rubber spatula.
- Scoop the batter into your prepared cast iron pan (or pan of choice) and place it in the hot oven.
- Bake for 15-25 minutes. Or until the edges are golden brown and a toothpick inserted into the center of the bread comes out clean.
- Remove the cornbread from the oven and place the hot skillet on a wire rack to cool, allow the bread to cool for 10 minutes before cutting.
- Serve warm alongside your favorite soup or chili, and topped with butter, and a drizzle of honey!
