This jalapeño cornbread is moist, tender, and flavorful with pickled jalapeños and sharp cheddar cheese. Pickled jalapeños are so easy to make, and they really take this cornbread over the top.
Bake a batch of this delicious cornbread to go with a pot of soup, stew, or chili. Trust me when I tell you that you will be happy that you did.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Cornmeal: Yellow cornmeal is more common in cornbread, but you can use white cornmeal, too.
- Milk: Whole milk or 2%
- Sour cream: Use full-fat for the best texture and flavor
- Butter: Unsalted or salted. If using salted butter, reduce the added salt to 3/4 teaspoon.
- Pickled jalapeños: These tasty bites are made with 7 ingredients in about 15 minutes.
- Cheese: Use shredded white, mild, or sharp cheddar, pepper jack, or Monterey Jack cheese.
How To Make Jalapeño Cornbread
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Coat a cast-iron skillet with shortening. Place it in the oven
- Whisk the flour, cornmeal, salt, baking powder, and baking soda in a medium bowl.
- Mix the granulated and brown sugars, eggs, milk, and sour cream in a large bowl. Add the dry ingredients to the wet ingredients in several increments. Mix just until combined.
- Stir in the melted butter. Fold in the jalapeños and shredded cheese. Pour the batter into the hot skillet.
- Bake until golden brown and set.
Cook’s Tips For Success
- If you don’t have a cast-iron skillet, use a 9×9-inch square metal baking dish coated with oil or vegetable shortening, and heat it in the oven just like the cast-iron skillet.
- Grease the skillet with shortening, vegetable or canola oil, or bacon grease.
- Mix the batter just until combined. Avoid overmixing to prevent tough, dense cornbread.
- You can use unpickled raw sliced or minced jalapeño.
Perfect Pairings
- Stew: hamburger stew, pork stew, and Brunswick stew
- Soup: chicken taco soup, black bean soup, and potato corn chowder
- Chili: cowboy chili, turkey chili, and hotdog chili
Jalapeño Cornbread
This jalapeño cornbread is moist, tender, and flavorful with pickled jalapeños and sharp cheddar cheese. Pickled jalapeños are so easy to make, and they really take this cornbread over the top.
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Servings: 8 servings
Calories: 461kcal
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup whole milk
- ½ cup sour cream
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup chopped pickled jalapeños
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 400°F. Grease a 10-or 12-inch cast-iron skillet with shortening. Place the greased cast-iron skillet in the oven.
- Whisk the flour, cornmeal, salt, baking powder, and baking soda in a medium bowl.
- Mix the granulated and brown sugars, eggs, milk, and sour cream in a large bowl. Add the dry ingredients to the wet ingredients in several increments. Mix just until combined
- Stir in the melted butter. Fold in the jalapeños and shredded cheese. Carefully remove the skillet from the oven and pour the batter into it.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. A 10-inch skillet may take a couple more minutes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat wrapped loosely in foil in the oven at 350°F for 5-7 minutes or in the microwave at 50% power for 30-second increments until warm.
Nutrition
Calories: 461kcal | Carbohydrates: 42g | Protein: 13g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 914mg | Potassium: 206mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1108IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 2mg
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