Skillet Jalapeno Cheddar Homemade Cornbread


Homemade cornbread, baked in a cast iron skillet, full of great jalapeño cheddar flavor! Perfect on it’s own, or alongside some spicy chili!


Homemade cornbread, made in the best way… baked in a cast iron skillet with bacon drippings!  This version is also full of jalapeños and cheddar, making it the perfect companion to a big bowl of chili!

Skillet Jalapeno Cheddar Homemade Cornbread | In true homestyle fashion, this jalapeño cheddar cornbread is baked in a cast iron skillet with bacon drippings for extra flavor!  Soft inside, with a mouthwatering crunch on the outside, this cornbread is the one you've been looking for! | https://www.thechunkychef.com | #cornbread #homemade #jalapenocheddar #castiron #homestyle

Y’all… I LOVE cornbread.  It can be a real hot button topic can’t it?  Southerners like it one way, Northerners another.  I’m not here to tell you that my homemade cornbread is the best ever… because let’s face it, we all have our own opinions of what that means don’t we?  So I’ll just say that it’s an absolute family favorite… especially with some butter on top!

Overhead shot of cornbread in cast iron skillet

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My version is slightly sweet, not overly so, with a moist crumb.  Not cake-like, but not crumbly either.  Personally, I think it’s the best of both worlds!

How do you like your cornbread?  By itself?  Butter on top?  Drizzled with honey?  Or alongside a steaming bowl of chili?  Honestly, my answer would be all of the above!  They all have their time and place right?

Slice of cornbread on plate with fork

I don’t know about you, but now I’m totally hungry!

WHAT IF I WANT TO MAKE SOME ADJUSTMENTS TO THIS RECIPE?

Well you totally can!  Here are a couple of recommendations:

  • For a sweeter cornbread, increase sugar to 1/2 cup and honey to 1/3 cup
  • For a spicier cornbread, increase jalapeño amount, or don’t remove seeds/ribs
  • For a cheesier cornbread, increase cheese amount to 1 1/2 cups to possibly 2 cups
  • Add a sprinkle of cheese to the top of the batter alongside the jalapeño slices
  • Add cooked and crumbled bacon to the batter
  • Play around with different cheese flavors… such as pepper jack, Colby, Mexican blend, etc
  • Try making muffins instead!  Bake at 400 for about 15 minutes (makes 12 muffins)

Homemade cornbread slice on blue plate with a forkful missing

WHAT ABOUT THE HEAT LEVEL?

I don’t think this homemade cornbread is all that spicy, but if you’re worried, you can use less of the jalapeños, or even omit them altogether.  In fact, if you omit the jalapeños and the cheese, this makes a great base cornbread recipe!

Overhead picture of cornbread in skillet with one slice taken out

The next time you’re serving up a big bowl of chili, or just feeling like you want some great cornbread, I hope you give my recipe a try!

CHILI’S TO SERVE WITH THIS HOMEMADE CORNBREAD:

helpful tools:

  • Cast Iron Skillet – hands down the most used pan in my kitchen, and it gives the most amazing sear!

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Skillet Jalapeno Cheddar Homemade Cornbread | In true homestyle fashion, this jalapeño cheddar cornbread is baked in a cast iron skillet with bacon drippings for extra flavor!  Soft inside, with a mouthwatering crunch on the outside, this cornbread is the one you've been looking for! | https://www.thechunkychef.com | #cornbread #homemade #jalapenocheddar #castiron #homestyle
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5 from 5 votes
Skillet Jalapeno Cheddar Homemade Cornbread
8 servings
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Homemade cornbread, baked in a cast iron skillet, full of great jalapeño cheddar flavor! Perfect on it's own, or alongside some spicy chili!

Calories: 310 kcal
Author: The Chunky Chef
Ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • 1/4 cup granulated sugar
  • 1 tsp kosher salt
  • 1 cup whole milk
  • 2 large eggs
  • 6 Tbsp butter, melted (slightly cooled)
  • 3-4 Tbsp honey
  • 1-2 fresh jalapeños, seeds/ribs removed, minced
  • 1 cup cheddar cheese
  • 1 Tbsp bacon grease (or vegetable/canola oil works too)
  • additional jalapeño slices for top garnish
  • additional cheddar cheese, for top garnish
Instructions
  1. Preheat oven to 375 F degrees and position oven rack to the lower-middle position. 

  2. To a mixing bowl, add cornmeal, flour, baking powder, sugar and salt, and whisk to combine well.

  3. To another large mixing bowl, add milk, eggs, melted butter and honey.  Whisk to combine.  Add dry ingredients mixture and use a wooden spoon to combine.  Stir in jalapeños and cheddar cheese.  Stir until no flour streaks remain, but don't OVER mix.  Set aside.

  4. Heat a cast iron pan over HIGH heat for a minute.  Add bacon grease and let it heat up and melt over the bottom of the pan.  Turn off the heat and pour in the cornbread batter.  Use wooden spoon to spread batter in evenly.  If using, top with jalapeño slices, and/or additional cheddar cheese.  

  5. Bake 20-25 minutes, until toothpick inserted in the center comes out with a few moist crumbs.

Recipe Notes

For an even browner crust, preheat skillet in the oven for 10 minutes, add bacon grease, return to oven for 3 minutes, or until fully melted, then add batter and bake as directed.

 

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Skillet Jalapeno Cheddar Homemade Cornbread | In true homestyle fashion, this jalapeño cheddar cornbread is baked in a cast iron skillet with bacon drippings for extra flavor!  Soft inside, with a mouthwatering crunch on the outside, this cornbread is the one you've been looking for! | https://www.thechunkychef.com | #cornbread #homemade #jalapenocheddar #castiron #homestyle

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15 comments on “Skillet Jalapeno Cheddar Homemade Cornbread”

  1. Could I make this recipe without the sugar and honey since my husband and I don’t really care for sweet cornbread. I have been making cornbread in an iron skillet for a long time and it’s the best way to cook it.

  2. Found your recipe for cornbread when I wanted a sweeter bread to accompany a batch of white chicken chili I was making. This cornbread came out beautifully from both the skillet and the muffin pan. I used pablano peppers since I had extra from the chili, and I used a 4-cheese Mexican mix that I had on hand instead of cheddar. My husband loves sweet cornbread, but I prefer more traditional flavor. So as a compromise, I cut back on the sugar and honey by about a third. It was still quite sweet and we both loved it!  It could double as a dessert!  Thanks so much for the awesome recipe, detailed directions, and suggestions for ingredient modifications for personal tastes!  

  3. Just tried this recipe. Mayde it exactly as directed. It was terrific. Turned out moist and flavorful. The cast iron skillet is the best way to bake it. I will be making this again. Thank you for a fabulous recipe! Great paired with the White Chicken Chili recipe.

  4. This was delicious! Make this recipe you won’t regret it! I made this with her crockpot chicken chili recipe; it was a match-mate in food heaven!

  5. Would this freeze well if I wanted to bake off a couple in advance?

  6. What size skillet is used for this recipe? I have several sizes.

  7. Excellent recipe and I love cooking it in the skillet! My cast iron skillet is still new to me, I’ve always wanted one and I am so in love with it. Every home cook really needs to invest in one much earlier than I did! Anyway, this recipe is very simple and easy to follow and takes just 5 minutes to whip up. I skipped the bacon grease and “greased” my skillet with a teaspoon of butter instead of using the canola oil. I did NOT add any cheese or jalapeños. I used 1/2 cup of white sugar in addition to the honey (I was a bit short on honey) for a sweeter cornbread. My oven runs hot and at 23 minutes the cornbread was perfectly done, beautiful golden brown sides and bottom. It is not overly dry, but it does fall apart easier than other recipes I’ve tried. For example, I could not butter a piece with soft butter because it fell apart in my hand. It works best as a “spoon corn bread” that you just spoon onto your plate. This went alongside the White Chicken Chilli and was the perfect accompaniment! Delicious!

  8. Followed the recipe just as written, and it was so good! Loving all your recipes!

  9. I love corn bread and I love that this version has a little kick to it!

  10. We love cornbread at my house. I love spicing it up a little!

  11. I could make a meal out of this cornbread alone! Looks fantastic!

  12. I could eat that entire skillet! Love cornbread!