Cast Iron Skillet Jalapeno Cornbread

Cast Iron Skillet Jalapeno Cornbread

Summer BBQ is a favorite of Rebecca's, and anytime there is a party with BBQ involved she is asked to bring this cornbread. You will dirty many dishes while  making it, and yes, you have to turn the oven on and heat up the house, but she promises - it's worth it! It's also endlessly customizable, as you can adjust the amount of jalapeno, sugar, and cheese to your liking to control the spice, sweetness, and savory-ness. Enjoy!


     Servings: 12 
Prep: 20 minutes
Cook:  30 minutes



  • 2 jalapeño peppers, seeds removed and diced
  • 1 1/4 cups all-purpose flour
  • 1 cup fine cornmeal
  • 1 Tablespoon baking powder
  • 1 1/2 teaspoon kosher salt, or 1 tsp fine salt
  • 4 large eggs
  • 1 cup corn, fresh or frozen 
  • 1/2 cup heavy whipping cream, half and half cream, whole milk or buttermilk
  • 1 cup cheddar cheese, grated, plus bit more for the top before baking
  • 3/4 cup butter, salted or unsalted, at room temperature plus 2 Tablespoons butter for greasing the skillet
  • 1/3 - 2/3 cup granulated white sugar


    1. Preheat oven to 400F (regular bake setting/non-convection)with rack in center of the oven. Lightly grease a 10-inch top diameter cast-iron skillet.
    2. When oven is preheated, place diced jalapeños in the cast-iron skillet, then place the skillet in the oven for 5 minutes. Remove the skillet from the oven, then spoon out the jalapeños to a small bowl to cool. Return the cast-iron skillet immediately to oven to PRE-HEAT.
    3. Meanwhile, In a small bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
    4. In a 2-cup measuring cup, add the 1 cup of cooked (and cooled!) corn kernels. Add enough cream or milk to the measuring cup with the corn, until the liquid reaches the 1 1/2 cup level of the measuring cup. Or just measure about 1/2 cup of cream or milk.
    5. In a medium bowl, lightly beat the eggs to blend. Add the corn/cream mixture and the cheddar cheese and stir in. Set aside.
    6. In a large bowl with a wooden spoon or the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar together at low speed (or with a wooden spoon), just until the butter absorbs the sugar. Add the egg mixture and mix until just combined. Stir in the cooled jalapeños. Mix in the flour mixture, mixing just until barely incorporated.
    7. Remove skillet from oven and drop 2 tablespoons of butter in, swirling it around to coat the bottom. Spoon batter in to hot pan and quickly top with a bit more grated cheddar cheese. Bake cornbread until top is golden brown and springs back when gently pressed, 25-28 minutes when baked in a 10-inch skillet (may be longer if your skillet is smaller). Let cool in pan at least 30 minutes before serving.
    8. Cornbread can be made ahead and then re-heated in the skillet. Cover the top loosely with a sheet of aluminum foil and re-heat in a 350F oven until warm, about 8-10 minutes.

      Rebecca's Notes

      • Recipe courtesy of Seasons & Suppers, with tweaks made by Rebecca
      • Rebecca skips the mixer and goes at creaming the butter and sugar with the wooden spoon method - it's a workout, but really adds some love and rustic charm!
      • This tastes - and slices - best after having ample time to cool to room temp. Bake it in the morning or early afternoon to take with you to your evening BBQ!
      • If you like your cornbread more savory than sweet, cut back on the sugar and only do the 1/3 cup - or even take it down to 1/4 cup sugar. Similarly, you can play with the amount of jalapeno and cheese to control the level of spice and savory-ness to your liking
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