by Texas Homesteader ~
This simple, moist and zesty jalapeno cornbread recipe is on tight rotation in my Homestead kitchen. It’s lightly sweet and bakes up fast in a cast-iron skillet. You can leave out the jalapenos if you don’t like spicy food and it’s still delicious.
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!)
Simple, Wholesome Ingredients
Cornbread is the easiest bread to bake. And requires only a few wholesome ingredients:
Yellow cornmeal
All-purpose flour
Granulated sugar
Baking powder
Salt
Milk
Egg
Vegetable oil
Chopped jalapeno (Can omit for milder cornbread)
Mixing Cornbread Batter
I always I place my cast iron skillet in the oven as it’s preheating because I feel placing the batter in hot cast iron gives the cornbread a nicer crust, don’t you? While the oven (and the skillet) preheat, mix the dry ingredients in a small bowl.
In a separate bowl mix the milk, egg and vegetable oil until blended.
Then combine the ingredients of both bowls, stirring until blended. Toss in some chopped jalapenos and stir the batter just until the ingredients are fully incorporated.
I like my food spicy so I don’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.
Pull the hot skillet from the oven and grease the bottom of the skillet with unsalted butter. This is to assure that buttery crisp crust that you’ll love!
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 Cornbread In Cast Iron
Pour the batter into the hot cast-iron skillet and place it back into the oven to bake. About 20 minutes later the cornbread will be 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 this cornbread very much and you will too!
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!
Jalapeno Cornbread
Ingredients
Equipment
Method
- 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.
Notes
Tried this recipe?
Let us know how it was!~TxH~
Other Favorite Breads
Sandwich Bread Recipes
No-Knead Bread Recipes
Flavored Bread Recipes
Recipes For Buns
Biscuit Recipes
- Homemade Country-Style Buttermilk Biscuits
- Mix-n-Bake Cheddar Biscuits
- Snappy Jalapeno/Cheese Biscuits
Cornbread Recipes
Tortilla Recipes
Sweet Breads / Desserts
- Leftover Biscuit Dough Cinnamon Rolls!
- Cantaloupe Bread w/Pecan Praline Glaze
- Chunky Apple Bread With Honey Glaze
- Sweet Pumpkin Bread
Bread Tips
- 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
All Bread Posts
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27 Responses
I make this same recipe, but reduce the sugar to 2 T and use whole wheat flour. It is also better if you can find whole grain stone ground cornmeal.
Looks like I need to buy me a cast iron skillet. I used to have one, don’t know what happened to it. Thanks for linking up with us at the Four Seasons Blog Hop. I am pinning this.
I’m going to try using some apple sauce instead of sugar and oil
Cornbread is one of my favorite things in life!
Your meal looks so delicious and inviting! Especially the corn bread!
Stopping by from the “Creative Home and Garden” hop. Following you on G+, Twitter, and Facebook. Looking forward to reading more of your posts.
Bismah @
Simple Mama
I love a good cast iron Recipe! And love southern cooking, we’ll have to give this one a Go! Thanks for sharing!
Perfect for the season! When it’s cold outside the jalapeno on this cornbread will heat you right up! Love it! Thank You for sharing Tammy, visit us again at the Fluster Buster party next week! Lizy your party co host.
As a fellow Texan and cornbread lover, I feel that it is my duty to make this recipe! Yum!
I’ve still got jalapenos coming out like crazy in my garden so I’ve been trying to find new ways to use them up. Definitely will give this a try! Thanks for sharing at Share Your Stuff Tuesdays!
I love cornbread! Thanks for sharing the recipe, can’t wait to try it!
I love ham and beans for dinner and we always have cornbread to go with it. I’ve never made it homemade, always going with good ol’ Jiffy mix. I’m pinning this recipe, so I can try it out soon!
It is a great recipe, one that I’ve used for years having found in on the package of corn meal in my early days of cooking. Always cook it in cast iron and it never fails. Recently took a couple of batches premixed with us to Minnesota. Cool day, ham and beans with hot cornbread…doesn’t get much better.
That could have very well been where Mrs. V. got the recipe she shared with me, Sandra. And you’re SO right, ham/beans/cornbread on a cool day – doesn’t get much better than that!
I just made cornbread in my cast iron skillet a week or so ago! None better in my book 🙂 Pinning your recipe as Mr. B likes his food spicy!
Cornbread is one of my favorite foods – and this sounds so good! I love the kick from jalapenos! Dropping by to let you know that your recipe is being featured at this week’s Freedom Fridays 🙂 The party goes live at 8:30 pm EST – hope to see you there ♥
You totally nailed this recipe!! I love cornbread and adding the jalapeños just rocked it!! And of course we just had to feature it this week at Freedom Fridays!!!
Hugs and Happy New Year fellow Texan!!
Thank You so much for posting this recipe, I loved it! 🙂 I’ve never tasted cornbread before (I live in Sweden and we don’t have it here) but saw your recipie and had to try it. I’m so glad I did – this is definitly not the last time I make this! 🙂 Thank you again!
// Johanna
just had cornbread the other night using my aunt’s recipe which is pretty much like yours only without the peppers. Hubby doesn’t like anything hot or spicy. He does like having cornbread with fish and that is about the only time I fix it.
Thanks for sharing your recipe. I know my SIL will love this. He puts hot peppers in almost everything but leaves out the heat for me and hubby
I love cooking in cast iron and will be adding this recipe to my repertoire!
I was just telling my husband the other day that I wanted some chilli and cornbread. I think I’ll have to use this recipe! And that is a BEAUTIFUL cast iron pan 😉 Thank you for sharing at Merry Monday!
I just can’t wait to try this! Sounds delicious. I love jalapenos!
That looks amazing! I’m going to have to try it for sure.
I adore my cast iron skillets, but yours looks amazing (especially for its age, haha!). How do you season it? I use shortening after washing to season, but starting to think maybe there’s a better way to do it.
This looks great. I use my cast iron often, but I’ve never tried baking in them!
A restaurant we used to go to had jalepeno cornbread that I LOVED, but it closed down. So yay! Now I can make my own 🙂
This looks delicious! You know something funny… (or not – haha), I’ve used cast iron pans for several years now and I have yet to bake with them! I’m pinning this recipe for future reference. I love all things Jalapeño and it’s been a long time since I’ve made cornbread!
Yes, my cornbread of past days always turned out dry – but LOVE this recipe! And I get lots of compliments too. I always add jalapenos but when we have company who don’t like spicy food I leave the jalapenos off of one side. That way everyone gets what they want & I still get to enjoy delicious spicy jalapeno cornbread.
I love that you preheat the skillet in the oven before adding the batter—that buttery crisp crust sounds like exactly what my cornbread has been missing. Definitely trying that trick next time.