Jalapeño cornbread baked in a screaming-hot cast-iron skillet gives you crisp, buttery edges and a tender, cheesy middle in about 40 minutes, which makes it the easiest side to add to a chili supper this month or to the Thanksgiving table in two weeks.
Photo: AI illustration.
Prep: 15 minutes · Cook: 20 to 25 minutes · Serves: 8 (one 10-inch skillet)
Why the hot skillet matters
The single most important step happens before the batter is even mixed: the empty skillet goes into the oven while it heats to 425°F. When the cold batter hits hot fat in a hot pan, the bottom and sides start setting right away, so you get a browned, crunchy crust instead of a pale, cakey one. Cast iron holds that heat well, which is why it is the traditional pan for Southern and Texas cornbread.
Use bacon drippings for the most savory crust, or butter for a milder one. Either way, swirl the fat up the sides of the pan so the edges brown too.
How to control the heat
Jalapeños vary a lot. Colorado State University’s Food Source Information program puts them anywhere from 2,500 to 10,000 Scoville heat units, so two peppers from the same bag can taste very different. The same page explains that the heat compound, capsaicin, is concentrated in the pale ribs (the placenta and membranes) near the seeds, not in the seeds themselves.
- Mild: remove the ribs and seeds from 2 jalapeños before mincing.
- Medium: remove ribs and seeds from 2, and leave them in a third.
- Hot: mince 3 jalapeños whole, or add one finely minced serrano.
Taste a small sliver of each pepper before you chop it, and wear gloves or wash your hands well afterward, since capsaicin on your fingers can sting your eyes. It is fitting that this bread leans on the jalapeño: it is the official state pepper of Texas, according to the Texas State Library and Archives Commission.
Ingredients
- 1 1/2 cups yellow cornmeal (fine or medium grind)
- 1/2 cup all-purpose flour
- 1 tablespoon sugar (optional; leave it out for classic savory cornbread)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 3/4 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 tablespoons bacon drippings or butter, for the skillet
- 2 to 3 jalapeños, minced (about 1/3 cup)
- 1 cup shredded sharp cheddar, divided
- 1 cup corn kernels, thawed if frozen (optional)
Instructions
- Place a 10-inch cast-iron skillet on the middle rack and heat the oven to 425°F with the skillet inside. Give it at least 15 minutes so the pan is fully hot.
- In a large bowl, whisk the cornmeal, flour, sugar (if using), baking powder, baking soda and salt.
- In another bowl, whisk the buttermilk and eggs, then whisk in the melted butter.
- Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. Fold in the jalapeños, 3/4 cup of the cheddar and the corn, if using. The batter should be thick but pourable; do not overmix.
- Carefully pull out the hot skillet (use a thick oven mitt; the handle is very hot). Add the bacon drippings and swirl to coat the bottom and sides. It should shimmer right away.
- Pour in the batter; it should sizzle at the edges. Smooth the top and scatter the remaining 1/4 cup cheddar over it.
- Bake 20 to 25 minutes, until the top is golden, the edges pull away from the pan and a toothpick in the center comes out clean.
- Cool in the skillet for 5 to 10 minutes, then cut into wedges and serve warm with butter or a drizzle of honey.
Tips for the best texture
- Rest the batter 5 minutes while the skillet finishes heating. It gives the cornmeal a head start on absorbing the buttermilk, for a less gritty crumb.
- No buttermilk? Stir 1 1/2 tablespoons lemon juice or white vinegar into 1 3/4 cups whole milk and let it sit 5 minutes.
- Do not skip the fat in the pan. A dry skillet is the main reason cornbread sticks.
- Cheese swaps: pepper jack doubles down on heat; Monterey Jack is milder and melts softer.
- Pickled jalapeños work too. Pat them dry so they do not water down the batter, and cut back the salt slightly.
Make ahead, storage and leftovers
Cornbread is best the day it is baked, but you can whisk the dry ingredients together a day ahead and keep them covered at room temperature. Once baked and cooled, wrap leftovers tightly and keep them at room temperature for a day or in the refrigerator for up to 4 days. Wedges also freeze well, wrapped in plastic and foil, for up to 3 months. Reheat in a 350°F oven or a dry skillet so the crust crisps again.
Planning on dressing for Thanksgiving? Day-old cornbread is exactly what you want, but for our cornbread dressing with sausage and sage, bake a plain, unsweetened pan without the cheese and corn so the dressing stays savory.
What to serve it with
A wedge of jalapeño cornbread belongs next to a bowl of chili. Try it with our slow cooker white chicken chili or the smoky chocolate chili, alongside smoked turkey or brisket, or crumbled into a bowl of pinto beans.
