by Texas Homesteader ~
This simple, moist and zesty jalapeno cornbread recipe is on tight rotation in my Homestead kitchen. Lightly sweet cornbread that bakes up fast in a cast-iron skillet. You can leave out the jalapenos if you don’t like spicy food. Either way – your choice!
Searching For A Good Cornbread Recipe
Every cornbread recipe I’ve tried has been lacking something. And usually a little on the dry side too.
Then recently a dear friend brought homemade cornbread to us. It was tasty, lightly sweet and perfectly light textured. We loved it!
I begged for the recipe and she shared it with me. (Thanks Virginia!)
RancherMan is a certified bread-a-holic. So I’m aaaalways baking bread!
You can see all my Bread Recipes here –>
Cornbread is the easiest bread to bake. And this one is absolutely delicious!
Simple, Wholesome Ingredients
First I pulled out and measured the ingredients for my homemade Cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1-2 chopped jalapenos (Can omit for milder cornbread)
I love the simple & wholesome ingredients in this recipe.
The oven was preheated to 425ºF. and I placed my cast iron skillet in the oven as it was preheating.
I think placing the batter in hot cast iron gives the cornbread a nicer crust, don’t you?
Mixing Up The Cornbread Batter
While the oven (and the skillet) were preheating I mixed the dry ingredients in a small bowl.
Then in a separate bowl I mixed the milk, egg and vegetable oil until blended.
I combined the ingredients in both bowls, stirring until blended. Finally, I tossed in some chopped jalapenos and then stirred the batter just until the ingredients were fully incorporated.
I like my food spicy so I didn’t seed the peppers. But for a more docile palate the peppers can be seeded to reduce the heat somewhat.
Or heck, leave them out completely if you’re not into spicy food. The cornbread is delicious either way.
Now I pulled the hot skillet from the oven and greased the bottom of the skillet with unsalted butter. This is to assure that buttery crisp crust that we love so much!
As a side note – look at that beautiful pitch-black flawless cast iron surface of my grandmother’s antique skillet. It’s had almost 100 years of TLC and it holds many more years than that in its future! (sigh….) Oops, off track again…
Baking The Cornbread In Cast Iron
Now I pour the batter into the hot skillet and place the skillet back in the oven to bake. About 20 minutes later the cornbread is beautifully golden brown.
When I bring the cornbread out of the oven I brush unsalted butter across the surface – just my preference. The butter sizzles as it runs to the hot surfaces of the cast iron.
We enjoy cornbread very much and it’s certainly in my permanent recipe rotation. 🙂
What Can You Serve With Cornbread?
Most folks love cornbread! I’m often asked to bring my homemade cornbread to covered dish affairs or as part of Meal Ideas For Taking Food To A Family.
But here on the Homestead I most often make cornbread to pair with our meals:
Homemade Beef & Black Bean Chili.
Easy Homemade Stew using leftover roast
One of my Many Soup Recipes
A big pot of Instant Pot Pinto Beans with or without Flavored Rice.
Our favorite homemade Chicken & Dumplings
Whatever you serve with it, this fluffy cornbread is sure to cap off the meal beautifully. Here’s the recipe as Ms. V. gave it to me. Give it a try!
A light, fluffy spicy homemade cornbread recipe sure to please! Bake in a cast iron skillet for those lightly-crispy buttery edges! #TexasHomesteader
- 1 Cup Enriched yellow corn meal
- 1 Cup All-purpose flour
- 1/4 Cup Granulated sugar
- 4 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Milk
- 1 Large Egg
- 1/4 Cup Vegetable oil
- 1-2 Chopped jalapenos,
Preheat oven to 425℉. Place cast-iron skillet in oven as it is preheating to get skillet surface hot.
Mix dry ingredients in a bowl and set aside.
In another bowl mix milk, egg and oil until blended. Add chopped jalapenos.
Combine wet ingredients with dry ingredients and stir until moistened and fairly smooth (about 1 minute.)
Carefully remove hot skillet from oven and grease with butter. Pour batter into skillet and bake 20 to 23 minutes or until toothpick inserted in the center comes out clean.
(Note: You can use an 8 inch cake pan that has been greased or sprayed instead of a cast iron skillet)
Mexican-Flavored Cornbread: Stir 1 cup whole kernel corn, 2 tablespoons chopped green chilies and 1/2 teaspoon chili powder and follow baking directions above. Remove from the oven and top it with 1/2 cup of shredded cheddar or Monterrey jack cheese if desired.
Other Favorite Breads
Sandwich Bread Recipes
No-Knead Bread Recipes
Flavored Bread Recipes
Recipes For Buns
- Homemade Country-Style Buttermilk Biscuits
- Mix-n-Bake Cheddar Biscuits
- Snappy Jalapeno/Cheese Biscuits
Sweet Breads / Desserts
- Leftover Biscuit Dough Cinnamon Rolls!
- Cantaloupe Bread w/Pecan Praline Glaze
- Chunky Apple Bread With Honey Glaze
- Sweet Pumpkin Bread
- Making Pre-Mix Bread Ingredient Packets
- Making My Own Oat Flour For CHEAP
- My Favorite Bread-Making Kitchen Feature
- Homemade Bread-Making Shortcuts, Tips & Tricks
- Make Self-Rising Flour From All-Purpose Flour
- Our Favorite Bread Recipes, All In One Post
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