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skillet recipes, cooking in an iron skillet

Jalapeno Cheddar Skillet Cornbread

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 8 mins
  • Cook Time: 28 mins
  • Total Time: 36 minutes
  • Yield: 8 1x
  • Category: Bread
  • Method: Skillet
  • Cuisine: American


Jalapeno Cheddar Skillet Cornbread

Sweet and spicy Jalapeno Cheddar Skillet Cornbreads goes well with a bowl of chili or homemade soup.



  • 2 cups stone ground yellow cornmeal
  • 4 tablespoons butter
  • 1 tablespoon sugar
  • 1 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 cups buttermilk
  • 1 cup of shredded cheddar cheese
  • 1/3-1/2 cup pickled jalapeño peppers, roughly chopped


  1. Preheat oven to 425 F. degrees.
  2. Add the butter to an iron skillet and place in the hot oven to melt.
  3. Whisk the dry ingredients together in a small bowl.
  4. In a large bowl whisk the buttermilk and eggs together.
  5. Carefully remove the hot iron skillet from the oven and pour the melted butter into the buttermilk mixture.
  6. Whisk until combined.
  7. Pour the dry ingredients into the bowl of wet ingredients and mix well.
  8. Fold the jalapeño peppers and cheddar cheese into the batter.
  9. Pour into the skillet, return to the oven and bake for 25-28 minutes until golden brown and a toothpick inserted into the center comes out clean.


  • Serving Size: 1 Slice
  • Calories: 295

Keywords: sweet cornbread recipe, jalapeno cornbread, cheddar cornbread recipe

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