Sweet and Spicy Jalapeño Cheddar Skillet Cornbread
This hearty skillet cornbread combines the sweetness of creamed corn and sugar with the kick of fresh jalapeños and sharp cheddar cheese. Baked in a preheated cast iron skillet for an irresistibly crispy crust and tender, moist interior. The accompanying honey butter adds a luxurious finishing touch that perfectly balances the cornbread's sweet heat. Perfect for barbecues, chili dinners, or any time you want comfort food with a little excitement.
Ingredients
- 1 ⅓ cup cornmeal
- 1 cup all-purpose flourcornmeal1:1more corn flavordenser texturegluten-free
medium
- ½ cup granulated sugar
- 2 tbsp baking powder
- 2 tsp kosher salt
- 6 large eggs
- 8 ounces butter, melted
- 1 15 ounce can creamed corn
- 2 jalapeños, finely dicedpoblano peppers1:1milder flavor with earthy notes
high
- 1 cup cheddar cheese, shredded
- 8 ounces unsalted butter, softened
- 3 tbsp honey
- ½ tsp kosher salt
Instructions
- 1
Preheat oven to 400°F and place cast iron skillet inside to heat
- 2
Whisk together cornmeal, flour, sugar, baking powder, and salt in one bowl
- 3
Whisk together eggs, melted butter, and creamed corn in separate bowl
- 4
Stir diced jalapeños and cheddar cheese into wet ingredients
- 5
Carefully remove hot skillet from oven and grease with cooking spray
- 6
Pour batter into preheated skillet and spread evenly
- 7
Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean
- 8
Beat softened butter, honey, and salt with mixer until light, fluffy, and pale yellow
- 9
Slice cornbread and serve with honey butter
Tips
Heating the cast iron skillet in the oven before adding batter creates an extra crispy crust that sets this cornbread apart from pan-baked versions.
Remove jalapeño seeds for milder heat, or leave them in for more spice. Taste your peppers first as heat levels vary significantly.
Make honey butter ahead and store refrigerated for up to a week. Let it come to room temperature before serving for easy spreading.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to a week. Reheat slices in toaster or warm oven.
Honey butter can be made up to a week ahead and refrigerated. Cornbread batter can be mixed and refrigerated for up to 4 hours before baking.
Serve warm or at room temperature with honey butter. Excellent alongside chili, barbecue, or hearty soups.
Common Mistakes
Don't skip preheating the skillet to avoid soggy bottom crust
Avoid overmixing batter to prevent tough, dense cornbread
Test jalapeño heat level before adding to avoid overwhelming spice
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
high
FAQ
Can I make this without a cast iron skillet?
Yes, use a 9x13 baking dish or round cake pan. Grease well but skip the preheating step. Baking time may need adjustment.
How long does the honey butter keep?
Stored covered in refrigerator, honey butter keeps for up to one week. Bring to room temperature before serving for best spreadability.
Can I freeze leftover cornbread?
Yes, wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature or reheat directly from frozen in toaster.