Cheddar Jalapeño Cornbread

in Scones & Muffins, Sides

I’m never the girl that’s super prepared for things.

I wash my clothes only when I start wearing mismatched socks. I wash my hair when I can’t go another day. I only buy paper towels when I start using bath towels to clean up messes.

And the list goes on…and on. And on.

I think it’s just that I’m really good at wingin’ stuff. It’s how I like livin’…

The only season I actually prepare for is Fall. I dig it so much that I can’t just can’t help it.

I buy sweaters while it’s still hot outside. My boot game starts to get good when I really should be wearing sandals. I have 30 minute conversations (in September) with my dad about turkey brining plans.

And as of right now, I have thirty-two Fall-ish recipes written down in a notebook that I can’t wait to make. Yeah, I’m way prepared.

This Cheddar Jalapeño Cornbread (with the Vegan Chili) was one of the first things to hit the list.

I was just waiting for it to be the right temperature.

But since I live in LA, it’s sort of never the right temperature.

Whatever. I’m gonna experience Fall…even if I have to force it.

Let’s talk cornbread details…

Despite no pictures of the cast iron skillet, it’s made in one, which means the edges are crispy and brown and delicious. There’s loads of cheddar in this cornbread…as well as a kick of spice from the jalapeños.

Add a pat of salted butter on top and experience what Fall tastes like.

Cheddar Jalapeño Cornbread

Recipe adapted from Homesick Texan

Print this recipe!

2 tablespoons vegetable oil (or bacon drippings)
2 cups of cornmeal (yellow or white)
½ cup sifted all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon salt
1 large egg, lightly beaten
2 cups buttermilk, shaken
2 jalapeños, diced
1 1/4 cup of cheddar cheese, shredded and divided

Preheat oven to 450 degrees. Put the oil (or drippings) in a cast iron skillet and place it in the oven for a few minutes until it’s sizzling.

Mix together dry ingredients. Set aside. Whisk egg and buttermilk. Mix with dry ingredients. Fold in jalapeños and 1 cup of shredded cheddar.

Take cast iron skillet out of oven, and pour hot oil into batter, and mix. Pour batter into cast iron skillet and top with remaining 1/4 cup of cheddar. Bake in oven for 20 minutes. Cornbread should be brown on top and pulling away from the sides of the skillet.

{ 49 comments… read them below or add one }

Natashia@foodonpaper October 5, 2011 at 7:49 am

I’ve never really eaten cornbread, I guess it’s because it’s not that big in Australia, but this looks really yummy. And fluffy, which is not what I was expecting :)

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Bill Bayne August 23, 2013 at 2:11 pm

Do you have corn meal over there…..just wondering. If not maybe everybody can get together and send a bunch..

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Ruby Alexandra October 5, 2011 at 8:08 am

I have never had cornbread, either. It’s not a thing here in New Zealand at all.
p.s. I love this blog so much I’m on here multiple times a day salivating over things I could be making instead of studying. :(

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Adrianna October 5, 2011 at 5:24 pm

WOW! I suppose it is a very American dish. I’m sure there are plenty of things that are quintessential Australian/New Zealander type dishes that I’ve never tried, too. Regardless, you MUST make it! It’s super delicious!

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Michelle @ Chellbellz October 5, 2011 at 7:40 pm

Ladies I will co-sign corn bread when done right is so tasty, and so easy to put together! My grandmother used to put a can of Creamed Corn in her’s. I miss her cooking so much! But my mom does it, and the butter and the Hot baked corn pieces…the sweetness of it all… You ladies have to try it! You will love it, this kinda of good too! I get it at some place in DC that i can’t think of! the Spice of the pepper and the Cheese is like a little wedding on your tastebuds!

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Natashia@foodonpaper October 6, 2011 at 4:14 am

Well… I guess I’m just going to have to make it now! I will do the honour in introducing corn bread to a few other fellow aussies who have never had it :)

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Dana B October 5, 2011 at 8:29 am

Never had cornbread?! I’m so sorry for your first two readers that responded this :( I grew up on cornbread, but from a mix and not laden with cheese (even tho I’m from the south!) or jalapenos (did not exist in my house). Hubby would love it if I made this. Thx for the ideas!! And yes, cast iron is hands down the best way to cook cornbread — better flavor :)

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Michelle @ Chellbellz October 5, 2011 at 7:41 pm

Yes the Blue Box Jiffy my mom swears by it after she ladens it with like a lb of sugar! I love cooking mine from scratch thoug.

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Jessica October 5, 2011 at 9:07 am

I can’t believe those first two commenters have never had Cornbread! Cornbread IS fall to me!

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Sue/the view from great island October 5, 2011 at 11:31 am

This is now now top of my list the next time I make soup. I make soup for diner just so I can have bread with it ;)

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Adrianna October 5, 2011 at 5:25 pm

Whaaaa?! I do this too!! Just a means to an end.

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Katrina October 5, 2011 at 11:50 am

I need this in my belly. Now. Mmmm.

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Blog is the New Black October 5, 2011 at 11:57 am

LOVE cornbread, but never added jalepenos to it… delish!

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Heather (Heather's Dish) October 5, 2011 at 11:58 am

i adore cornbread any time of year! and i would eat this slathered with butter for breakfast if it was sitting in front of me :)

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Laura @ A Healthy Jalapeño October 5, 2011 at 12:07 pm

THis looks excellent {and you know my love for jalapeños}. I have only done a version of this in scones/biscuits. A must try, cornbread style!!!

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fashionablecollections October 5, 2011 at 12:36 pm

yum yum yum. My mom made this once and it was delicious.

Belt Giveaway

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Hilliary@HappilyEverHealthy October 5, 2011 at 12:50 pm

I love cheddar jalapeno cornbread! Your pictures are amazing by the way!

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Bev Weidner October 5, 2011 at 1:12 pm

Now that I’ve had a single glance at those beauts, I can live my life in a new and most glorious way.

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brandi October 5, 2011 at 2:02 pm

Thank you for making it in a cast iron pan – it’s the only way! You can’t get that crust anywhere else.

But I’m pretty convinced that everything is better when it’s made in a cast iron pan.

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Adrianna October 5, 2011 at 5:25 pm

Totes agree.

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Annie @ Annie's Cooking Lab October 5, 2011 at 2:29 pm

Yum, I love cornbread! I haven’t experimented with adding many other flavors to it before, but this sounds great. I’ll definitely be giving this a try when I get around to making chili this fall!

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Ryan October 5, 2011 at 2:53 pm

Ahhh, I’m the same way about that… I start doing laundry when I have nothing else to wear haha. And I’ve been psyched about pumpkin and apple recipes since like, August. I live in the south though, so it’s still in the upper 70s-80s here, so I totally get the forcing fall to come haha.
This cornbread looks amaaazing! :D I will be making it soooon!

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Nina @ Ambrosia October 5, 2011 at 3:24 pm

This recipe has totally left me with an actual need to make cornbread…and make it soon. Looks delicious :)

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Maggie @ A Bitchin' Kitchen October 5, 2011 at 3:52 pm

This looks really yummy. Sweet cornbread is actually my favorite, but this would probably be much better with chili! I think it’s time for me to invest in a cast iron pan!

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Kierston October 5, 2011 at 4:37 pm

One more reason to get a cast iron pan…you may have just pushed me over the edge :)

P.S. Super cute picture…the butter on top really does make it irresistible.

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Jen of My Tiny Oven October 5, 2011 at 5:52 pm

My in house taste tester loves anything with jalapeno and cheddar! I will have to add this to the list! looks amazing!

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Carina October 5, 2011 at 6:33 pm

Looks good… Made cornbread with chestnuts and chillies plenty times before… Delicious how the sweetsness and heats melts together… Give it a try

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Nadette October 5, 2011 at 6:53 pm

Oh My Word, Adrianna, I think you read my mind! I just found an unused box of white cornmeal and totally thought I should make some sort of cheesey peppery cornbread/spoon bread with it.Yum!

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PollyDee October 6, 2011 at 12:02 am

Ohmygoodness I am another Australian who has never come across cornbread before but now I just want to run home and give it a go! And it’s Spring here.
P.S. Do you think this will work with gluten free flour? I’m new to having to adapt everything to g.f.

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Adrianna October 6, 2011 at 4:27 am

It should work. Especially if you use the GF All-Purpose Baking Flour from Bob’s Red Mill. If you want a cornbread that will for sure work, try this one from Gluten-Free Girl! :)

http://glutenfreegirl.com/gluten-free-cornbread/

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PollyDee October 11, 2011 at 4:01 am

You’re a gem, thanks!

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Cathy @ Noble Pig October 6, 2011 at 1:37 am

I had a corn bread fail tonight. I put so much stuff in it, I couldn’t get it to set until I just about burned it. I added bacon, scallions, extra sharp cheddar, scallions and fresh corn. It was all just a little too much. Yours looks wonderful.

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Adrianna October 6, 2011 at 2:43 am

Oh no!! All those additions sound pretty awesome. Bummer it didn’t work out. :(

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Lisa October 6, 2011 at 1:49 am

so, unrelated to the cornbread post (which looks DELICIOUS and is one of my FAVORITES by the way) but I was reading the tasty kitchen blog today and recognized it was you from the nail polish!! ha ha!! it was awesome. thanks for sharing all of your delicious recipes and photos!

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Adrianna October 6, 2011 at 2:42 am

HAHA! Yes!! I looooove me some glitter nail polish.

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yummy supper October 6, 2011 at 4:06 pm

Adrianna, Why didn’t I look at this sooner? I made a batch of corn bread muffins the other night and failed to gussy them up with any cheddar or jalapeno. Damn!
We did slather loads of butter over the tops which did help;)
-E

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YOU ARE HERE October 7, 2011 at 8:54 am

Mmmm looks delicious!

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Ashleigh @ashleighskitchen October 7, 2011 at 11:29 pm

This cornbread seriously sounds and looks amazing!! I’ll have to make it for sure! By the way, I’m the same way with laundry, but have worn mismatched socks before if no one will see them! Oops!

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Patricia October 8, 2011 at 2:45 am

That first picture with the butter just lured me in. It loooks sooo delicious.

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carly {carlyklock} October 11, 2011 at 8:47 pm

We must be soul sisters. I am the exact. same. way.

True story I HAD to wash my hair today. And then I realized I didn’t have any conditioner left. I’d cleaned out every last bottle. So I just grabbed a headband instead and got to work earlier than I anticipated. I CANNOT forget to stop by the drugstore on the way home!

Lucky me, I’m in Kansas City, where fall does exist. Sending fall vibes your way, you poor thing! :)

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lisa October 14, 2011 at 5:29 pm

I would like to use this recipe to make cheddar and jalapeno cornbread muffins. Are there any modification you would suggest?

Cheers
lC

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Adrianna October 16, 2011 at 2:24 am

Yes! They’ll bake up quicker. I would bake them for about 15 minutes versus the 20 minutes that’s recommended for the skillet.

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Annie @ Annie's Cooking Lab February 25, 2012 at 6:34 pm

I finally got around to making this and it’s SO good! My cast iron skillet is on the small side, so I did half the batter in there and divided the rest up between some mini-muffin tins. Thanks so much for this recipe!

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Darlene April 12, 2012 at 11:08 am

So sad for those who have never had cornbread…it is the best!!! Especially with brown beans! YUM!!!

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Barbara October 10, 2012 at 1:33 pm

This sounds delicious…..Can you freeze corn bread?

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Nia June 16, 2013 at 9:30 am

Yum. I made this cornbread for dinner yesterday and it was great. I did add a dash more buttermilk and some cool melted butter to the batter. I let a friend borrow my cast iron skillet so I placed the batter in a regular dish. Once it finished cooking I cut a piece and placed it on top of some collard greens made with smoked turkey. The cornbread was so good I’m skipping my bowl of Cheerios this morning and having a slice for breakfast.

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Adrianna Adarme June 16, 2013 at 4:47 pm

Cornbread is so much better than Cherrios. So glad it turned out!

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Melody November 28, 2013 at 7:40 am

Hi Adriana,

I made this last week and it was great, but turned out a little dry. I would have loved to have it a bit more moist. I baked it in a glass pan instead of iron skillet. I also baked it longer than 20 minutes because the center was not done yet after 20 min. Not sure if that’s what made it dry a bit. Any suggestions? Thanks!

Melody

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Debbie N December 22, 2013 at 7:34 pm

I have made this 3 times now and my family LOVES it. The first time, I double the recipe and did have to cook it about 15 minutes longer, as I cooked it in one skillet. It turned out great. Thank you.

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