Skillet Jalapeno Cornbread
A recipe for homemade cornbread with plenty of sweet corn and chopped jalapeno peppers, baked right in the skillet. It’s the perfect side dish.
Cornbread and chili peppers are best buds, especially jalapeno peppers. I don’t think I can have cornbread anymore WITHOUT some delicious chili peppers baked in. We made this for a party and it disappeared pretty quickly. The challenge with cornbread is to ensure it does not get too dry.
It can easily dry out if you’re not careful, and nobody wants cornbread that just sort of clunks in your mouth. It needs to be moist, almost like a cake. The keys here are incorporating the brown butter and beer. You’ll get plenty of moisture in the resulting cornbread. So good!
It’s an excellent side dish, though we’ve also served it as an appetizer and it always goes fast, so you might want to make an extra batch. You can use muffin tins for this cornbread recipe, but the skillet works out awesome for cornbread, and you can serve it right in the skillet.
It’s a nice touch for when you’re looking to make an impact with your guests. I like to serve this with some sort of jelly or jam, like our homemade habanero jam or a good jalapeno jelly. Honey is a nice addition as well.
If you’re worried about this being too spicy because of the jalapeno peppers, no need. This recipe isn’t very spicy, so you can feel free to be generous with them. More jalapenos is better! And the sweetness from the corn is so tasty.
Try Some of My Other Spicy Dessert Recipes
- Mexican Brownies
- Chocolate Covered Jalapeno Peppers
- Spicy Chocolate Covered Strawberries
- Candied Jalapenos
- Jalapeno Cornbread
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media.
Skillet Jalapeno Cornbread Recipe
- 1-1/2 cups cornmeal stone ground is best
- 1-1/2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup shredded cheddar cheese
- 1 cup whole milk
- 12 ounces beer
- 3 large eggs
- 1 stick unsalted butter
- Corn from 1 large corn on the cob should yield about 1 cup
- 4-5 jalapeno peppers chopped
- Heat the oven to 375 degrees.
- In a large bowl, add cornmeal, flour, salt, baking powder, baking soda and pepper. Mix. Add in the cheese and mix well.
- In a separate bowl, add milk, beer and eggs. Whisk it up nicely until smooth.
- Add the wet ingredients into the dry ingredients and mix to form your batter.
- Heat a large cast iron pan to medium heat and add butter. Allow to melt and turn slightly brown, just a few minutes.
- Add corn and jalapeno peppers. Cook about 2 minutes, or until corn just begins to change color. Cool slightly and mix it all into the batter.
- Pour the batter back into the cast iron pan and bake for 25-35 minutes, or until it you can insert a toothpick into the center and it pulls out dry.
- Allow to cool. Slice and serve.