Karen’s Skillet Jalapeño Cornbread
May 31, 2019, Updated May 21, 2025
Mildly spicy and full of flavor! Delicious Additions include Jalapeños, Poblano Chiles, Chives and Fresh Corn. Gluten Free.
Just loving a piece of jalapeño baked into the top!
The perfect side dish to complement everything you’re cooking this summer:
Crispy edges yet moist, tender and crumbly – you will make this recipe over and over!
What makes this cornbread so fabulous are the mix-ins!
- Minced jalapeño, roasted poblano chiles, fresh-cut chives and corn kernels cut off the cob are folded into the batter; sliced jalapeños are added to the top.
- Cooking in a cast iron skilled produces wonderful crispy edges.
When you pour the batter into the sizzling skillet, it almost fries the edge of the bread, creating that classic crust we all crave in a wedge of cornbread. - Surprisingly not very spicy – this cornbread has just the right amount of zippy-heat.
- Gluten free? No problem! Use an all purpose gluten free flour blend along with a good quality organic yellow cornmeal (YES – you can substitute regular flour.)
Fresh Corn Kernels, Jalapeños, Roasted Poblano Peppers and Fresh Chives
I LOVE ♥️ the Mix-Ins! Makes the cornbread special!
- Jalapeños are minced in the batter and sliced ones are added to the top (so pretty!)
- Poblano Peppers are roasted, skin removed, seeded and minced. They offer a wonderful smokey flavor and mild heat… I just love this!
- Fresh Chives add nice flavor and speckled green color
- Fresh Corn Kernels – you simple cut them from the ear – offers extra corn flavor and a texture that is fabulous
Cornbreads are really quite simple to prepare.
You know the drill: mix wet ingredients – fold in the dry and any delicious “add-ins.”
The batter gets poured into a seasoned cast iron skillet which has heated for ten minutes in the oven – the insures a crispy exterior.
Enjoy this fabulous cornbread,
Honey Butter is is
Karen
Karen’s Skillet Jalapeño Cornbread
Mildly spicy and full of flavor! Additions include Jalapeños, Poblano Chiles, Chives and Fresh Corn. Gluten Free.
Ingredients
- 1 1/3 cups fresh buttermilk
- 9 tablespoons unsalted butter, melted (use ONE tablespoon is for brushing on top)
- 3 large large eggs, room temperature
- 1/2 cup pure cane sugar
- 1 3/4 cups organic yellow cornmeal
- 1 cup all-purpose gluten free flour blend, or regular flour
- 1 1/4 teaspoons sea salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 large jalapeño, 3 tablespoons minced, PLUS 12 thin round slices (for top)
- 3 tablespoons poblano chile*, minced, see roasting directions (can use canned diced green chiles)
- 3 tablespoons fresh chives, minced
- 1 medium ear of fresh corn, kernel removed with a sharp knife
- See recipe for Honey Butter, below
Instructions
- Mince the jalapeños, roast poblano chile and mince (see below) and mince the chives – set aside.
- Heat the oven to 375 degrees. Coat a 12″ cast-iron skillet with one teaspoon of neutral oil, place in oven for 10 minutes.
Make the batter:
- In a large bowl add the wet ingredients: buttermilk, melted butter and eggs. Mix to combine with a whisk. Add the dry ingredients: sugar, cornmeal, flour, sea salt, baking powder and baking soda. Mix gently just to combine with a rubber spatula. Do not over mix. Add the jalapeños, poblanos, chives and corn kernels.
- Remove the skillet carefully from the oven, set on the stove top. Quickly pour the batter in the pan and smooth the top. Place the 12 thin cut jalapeños decoratively on top. Brush with reserved one tablespoon of butter over the top of the cornbread.
- Bake in the oven for 30 minutes. Cornbread will be cooked through and nicely browned on top.
- Cool slightly, cut into wedges and enjoy! Serve with Honey Butter. This corn bread is delicious warm out of the oven. Reheats beautifully too. I often cut wedges and place well wrapped in the freezer for another time.
*Roasting a Poblano Chile:
- Place the chile over a gas flame, turn with tongs until blackened all over. Place in a paper bag, fold to seal. Let stand until cool, about 10 minutes. Remove the charred exterior with a paper towel, seed and mince.
Honey Butter:
- Mix equal parts of room temperature whipped butter with honey, whisk until light & fluffy. Use immediately or refrigerate and scoop with a cookie scoop next to each wedge of cornbread.
Nutrition
Calories: 272kcalCarbohydrates: 36gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 72mgSodium: 488mgPotassium: 154mgFiber: 3gSugar: 11gVitamin A: 445IUVitamin C: 4mgCalcium: 108mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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