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Cast iron skillet filled with golden jalapeno cornbread

Jalapeno Cheddar Skillet Cornbread

Arlene Mobley - Flour On My Face

Jalapeno Cheddar Skillet Cornbread

Sweet and spicy Jalapeno Cheddar Skillet Cornbreads goes well with a bowl of chili or homemade soup.
5 from 1 vote
Prep Time 8 mins
Cook Time 28 mins
Course Side Dish
Cuisine American
Servings 8
Calories 277 kcal


  • 2 cups stone ground yellow cornmeal
  • 4 tablespoons butter
  • 1 tablespoon sugar
  • 1 ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 cups buttermilk
  • 1 cup shredded cheddar cheese
  • ½ cup pickled jalapeno pepper slices roughly chopped
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  • Preheat oven to 425 F. degrees.
  • Add the butter to an iron skillet and place in the hot oven to melt.
  • Whisk the dry ingredients together in a small bowl.
  • In a large bowl whisk the buttermilk and eggs together.
  • Carefully remove the hot iron skillet from the oven and pour the melted butter into the cornbread batter.
  • Whisk until combined.
  • Pour the dry ingredients into the bowl of wet ingredients and mix well.
  • Fold the jalapeño peppers and cheddar cheese into the batter.
  • 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: 1Slice | Calories: 277kcal | Carbohydrates: 34g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 893mg | Potassium: 267mg | Fiber: 4g | Sugar: 6g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 2mg
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