This delicious Iron Skillet Jalapeno Cornbread is a great addition to any meal and works especially well with soups, stews and beans.
The secret is using pickled jalapenos for that unexpected zing! It’s a completely different taste than using fresh jalapeno. It gives new meaning to Mexican Cornbread.
- Is Cornbread Better in a Cast Iron Skillet?
- Should I Preheat My Cast Iron Skillet for Cornbread?
- Using Pickled Jalapenos
- Using Self-Rising Cornmeal
- Substitution for Self-Rising Cornmeal
- Do You Refrigerate Cornbread?
Is Cornbread Better in a Cast Iron Skillet?
Yes! This is the way my mother and her mother and her mother made cornbread. Using an iron skillet helps to retain heat and make a nice crispy crust.
Should I Preheat My Cast Iron Skillet for Cornbread?
As I was taught, I preheat the iron skillet with the oil for my cornbread, even regular cornbread without jalapenos. This heat helps to keep the cornbread from sticking and you will love the crispy brown crust the best!
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Using Pickled Jalapenos
You can get these in a “tamed” variety for less heat or go for the full heat. Your choice. Or, if you’re lucky enough to have some homemade pickled peppers in your pantry, give those a go.
No matter which you choose, you’ll need to drain them well and dice them. You don’t want to have soggy cornbread.
Using Self-Rising Cornmeal
I’ve used self-rising cornmeal for this recipe. Don’t use just plain cornmeal. There is a really big difference and your cornbread won’t rise at all.
It will probably be more like a rock than bread.
Self-rising cornmeal is available with just the right amount of flour, salt and baking powder added.
Substitution for self-rising cornmeal
So, what happens if you don’t have any self-rising cornmeal? Not to worry!
I was able to find the perfect recipe for just the right amount of cornmeal at Feast and Farm.
Do you need to refrigerate your cornbread?
Ordinarily, you don’t need to refrigerate cornbread and you could leave it on the counter in an airtight container for a couple of days.
Since this Mexican cornbread has cheese, though, you may want to keep it refrigerated. if you won’t be eating it quickly. There’s a lot of moisture and it can go bad quickly.
It will last a couple of days in the refrigerator in an airtight container, but it will dry out. You may want to heat it in a microwave or air fryer then add some butter.
You may want to freeze it in individual containers or maybe just two pieces in each container. It will freeze well for about three months.
It will thaw on the counter in about 30 minutes to an hour when cut in single serve pieces.
What can you serve with cornbread?
Here are some tasty ideas where you can serve cornbread.
- Green Spaghetti with Roasted Poblano Chiles
- Loaded Black Eyed Peas
- Kielbasa Sausage and Lentils Soup
- How to Cook Red Beans from Dried Beans in Instant Pot
- Beef Pizzaiola in the Instant Pot
Iron Skillet Jalapeno Cornbread RecipeTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 9" cast iron skillet
- ¼ cup Safflower Oil, or vegetable oil
- ¾ cup Jalapeños, pickled, drain well, pat dry and chop
- 1 ½ cups Cornmeal, self-rising buttermilk mix
- 4 teaspoons Sugar
- ½ teaspoon Salt
- 1 medium Onion, finely chopped
- 1 cup Pepper Jack Cheese, measured after shredding
- 8.25 ounce Cream Style Corn, one small can
- ½ cup Milk
- 2 Eggs, slightly beaten
- Preheat oven to 400℉.
- Place oil in iron skillet and place in oven to preheat with the oven.
- Mix all remaining ingredients by hand in medium bowl.
- Once oven is preheated, remove iron skillet. Be very careful and swirl it slightly to get oil around the edges or use a silicone brush. Pour the remaining oil into the corn meal mixture.
- Pour corn meal mixture into preheatee skillet. It will sizzle from the heat. Place skillet back in oven.
- Bake for 35 minutes or until done. It bounces back in the center or toothpick comes out clear.
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