This cast iron skillet jalapeño cornbread brings a delightful warmth and spice to your table, reminiscent of comforting home-style recipes championed by the Pioneer Woman. Wonderfully moist and bursting with flavor, this recipe elevates classic cornbread with the addition of sweet corn kernels and sharp cheddar cheese, all baked to golden perfection in a cast iron skillet. If you’re searching for a standout side dish that’s both easy to make and utterly delicious, look no further than this jalapeño cornbread.
Why You’ll Love This Pioneer Woman Style Jalapeño Skillet Cornbread Recipe
- Flavor Explosion: This isn’t just any cornbread; it’s a flavor-packed experience. The combination of sweet corn, spicy jalapeño, and savory cheddar creates a taste sensation that’s both comforting and exciting. Perfect alongside hearty fall stews, cozy soups, or as a flavorful addition to your late-summer barbecues, this jalapeño skillet cornbread is incredibly versatile.
- Skillet Magic: Baking cornbread in a cast iron skillet is a game-changer. It ensures a beautifully crispy exterior crust while maintaining a tender, moist interior. The cast iron also retains heat exceptionally well, keeping your cornbread warm and inviting for serving, just like a true Pioneer Woman would appreciate.
- текстура and Taste Boost: The addition of corn kernels and cheddar cheese isn’t just for show; they bring both texture and an extra layer of flavor to this cornbread recipe. Each bite is a delightful mix of creamy, cheesy, and slightly spicy, making it truly special and satisfying.
Key Ingredients for Pioneer Woman Style Jalapeno Cornbread
Corn: For this recipe, using cooked corn is essential. You have options to suit your convenience. Leftover cooked corn works perfectly, or you can use corn cut from the cob. Frozen corn, cooked according to package directions and cooled, is another great choice. Ensure the corn is cooled to at least lukewarm before incorporating it into the batter; corn straight from the fridge is perfectly fine. For a deeper, smoky flavor profile, consider using grilled or roasted corn, adding a unique twist to your Pioneer Woman inspired cornbread.
Jalapeño: Spice is the name of the game! The quantity of jalapeño suggested in the recipe is just a starting point. Feel free to adjust the amount to match your preferred level of heat. Want it milder? Reduce the jalapeño. Craving more kick? Add more! You can also experiment with other peppers to customize the flavor to your liking, while still keeping the essence of this Pioneer Woman style recipe.
Cheese: While cheddar cheese is a fantastic choice, lending a classic flavor, don’t hesitate to explore other cheese options. Monterey Jack, Pepper Jack for extra spice, or even a blend of cheeses can work beautifully in this jalapeño cornbread.
Cream or Milk: For a truly moist and rich cornbread, similar to what you’d expect from a Pioneer Woman recipe, using cream is highly recommended. Heavy cream, table cream, or half-and-half will yield the best results in terms of texture. Whole milk, buttermilk, or even 2% milk can also be used, though the final cornbread might be slightly less moist. Non-dairy milks haven’t been tested for this specific recipe, but feel free to experiment if you’re seeking a dairy-free alternative.
Sugar: Sweetness in cornbread is a personal preference. This recipe allows you to customize the sweetness level to your taste. For a less sweet cornbread, use 1/3 cup of sugar. If you prefer a sweeter treat, increase it to 2/3 cup. If you’re unsure, or like a moderately sweet cornbread, ½ cup of sugar strikes a perfect balance.
Step-by-Step Guide to Baking Jalapeno Skillet Cornbread
- Prep and Preheat: Begin by preheating your oven to 400°F (200°C). Place the oven rack in the center. Lightly grease a 10-inch cast iron skillet.
- Jalapeño Infusion: Once the oven is preheated, put the diced jalapeños into the greased cast iron skillet. Place the skillet in the oven for 5 minutes to slightly soften the jalapeños and enhance their flavor. Remove the skillet from the oven, spoon the softened jalapeños into a small bowl to cool, and immediately return the cast iron skillet to the oven to preheat thoroughly. This hot skillet is key to that crispy crust!
- Dry Ingredients Mix: In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt. Set this mixture aside.
- Corn and Cream Combo: In a 2-cup measuring cup, add the 1 cup of cooked and cooled corn kernels. Pour in your choice of cream or milk until the liquid level, combined with the corn, reaches the 1 ½ cup mark. Set this aside.
- Wet Ingredients and Cheese: In a separate medium bowl, lightly beat the eggs. Add the corn and cream mixture and the grated cheddar cheese. Stir to combine and set aside.
- Butter and Sugar Base: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and sugar. Mix on low speed (or using a wooden spoon) just until the sugar is absorbed by the butter. Avoid overmixing.
- Combine Wet and Dry: Add the egg mixture to the butter and sugar mixture. Mix until just combined. Stir in the cooled, softened jalapeños. Gradually add the flour mixture, mixing gently until just barely incorporated. Be careful not to overmix; a few streaks of flour are okay at this stage.
- Bake to Perfection: Remove the preheated cast iron skillet from the oven and lightly coat it with non-stick cooking spray. Spoon the cornbread batter into the hot skillet and spread evenly. Sprinkle a bit more grated cheddar cheese over the top for an extra cheesy crust. Bake for 25-28 minutes, or until the top is golden brown and the cornbread springs back when gently pressed in the center. Baking time may vary depending on your skillet size.
- Cool and Serve: Let the jalapeño skillet cornbread cool in the pan for at least 30 minutes before slicing and serving. This allows it to set slightly and makes it easier to cut. It will still be wonderfully warm and ready to enjoy!
jalapeno cheddar cornbread in cast iron skillet with slice out
Tips for Perfect Pioneer Woman Inspired Jalapeno Cornbread
- Mix Minimally: Whether using a mixer or mixing by hand, the key is to mix until just combined. Overmixing can develop the gluten in the flour, leading to a tougher cornbread. Aim for a tender crumb, just like the Pioneer Woman would.
- Cooling is Crucial: Resist the temptation to slice into the cornbread immediately after it comes out of the oven. Allowing it to cool for at least 30 minutes, or even up to an hour, will make it easier to cut into clean wedges and enhance the flavor.
- Serving Sizes: Cut into wedges for a classic presentation, or for smaller portions, slice diagonally in both directions across the skillet to create bite-sized pieces.
- Skillet Substitute: While a cast iron skillet is highly recommended for the best crispy crust, you can use a 9-inch round baking pan if you don’t have a skillet. Skip the long preheating for regular baking pans and reduce preheating to 3-5 minutes for metal pans only. Avoid preheating glass pans. While it will still be delicious, it might lack the signature crispy edges of skillet-baked cornbread.
- Storage: Store leftover cornbread at room temperature for a couple of days in an airtight container. For longer storage, it freezes beautifully for up to 2 months.
Make Ahead, Storing, and Freezing Instructions
This jalapeño skillet cornbread is a fantastic make-ahead dish. Bake it in the morning and simply reheat it in the skillet before serving. To reheat, cover the top loosely with foil and warm in a 350°F (175°C) oven for 8-10 minutes. Reheating actually allows the flavors to meld even further, making it even more delicious!
For freezing, allow the cornbread to cool completely, then wrap it tightly in plastic wrap and then in foil, or place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions for Your Pioneer Woman Cornbread
This Pioneer Woman inspired jalapeño cornbread is incredibly versatile and pairs wonderfully with a variety of dishes:
- Soups and Stews: Serve alongside chili, beef stew, chicken noodle soup, or any hearty soup for a comforting and satisfying meal.
- Barbecue: A must-have side for barbecue ribs, pulled pork, or grilled chicken. The slight sweetness and spice cut through the richness of BBQ perfectly.
- Salads: Crumble it over a Southwestern salad for added texture and flavor.
- Breakfast or Brunch: Enjoy a slice warm with butter or alongside scrambled eggs and bacon for a savory breakfast treat.
- Holiday Side Dish: Elevate your Thanksgiving or holiday dinner with this flavorful cornbread as a side dish.
Printable Recipe Card: Cast Iron Skillet Jalapeño Cornbread Recipe
Yields: 12 servings
Prep time: 15 minutes
Cook time: 30 minutes
Cooling time: 30 minutes
Total time: 1 hour 15 minutes
Ingredients
- 3/4 – 1 cup jalapeño peppers, seeds removed and diced
- 1 1/4 cups all-purpose flour
- 1 cup fine cornmeal
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt, or 1 teaspoon fine salt (reduce slightly if using salted butter)
- 4 large eggs
- 1 cup corn, COOKED and cooled, fresh or frozen (see Note 1)
- 1/2 cup heavy whipping cream, half and half cream, whole milk, or buttermilk, APPROXIMATELY (*enough to equal 1 1/2 cups when measured along with the corn kernels) (See Note 2 below or Recipe Video to see this measured)
- 1 cup cheddar cheese, grated, plus extra for topping
- 3/4 cup butter, salted or unsalted, at room temperature
- 1/3 – 2/3 cup granulated white sugar (see Note 3 below)
Instructions
- Preheat oven to 400°F (200°C). Grease a 10-inch cast iron skillet.
- Place diced jalapeños in skillet and bake for 5 minutes. Remove jalapeños to cool, return skillet to oven to preheat.
- Whisk flour, cornmeal, baking powder, and salt in a bowl.
- In a measuring cup, combine cooked corn and cream/milk to reach 1 1/2 cup level.
- Beat eggs, then mix in corn/cream and cheddar cheese.
- Cream butter and sugar until combined. Add egg mixture, then jalapeños.
- Mix in flour mixture until just combined.
- Pour batter into hot skillet, top with extra cheese. Bake 25-28 minutes, until golden and springy.
- Cool in skillet for 30 minutes before serving.
Recipe Notes
Note 1: Use COOKED corn, cooled to lukewarm or room temperature.
Note 2: Measure corn kernels first in a 2-cup measuring cup, then add cream/milk to reach 1 1/2 cup mark.
Note 3: Adjust sugar to taste: 1/3 cup for less sweet, 2/3 cup for sweeter, 1/2 cup for medium sweet.
Cuisine: American, Canadian
Course: Bread, Side Dish
Author: Jennifer Maloney
Nutritional Information (per serving, approximate)
Calories: 304kcal, Carbohydrates: 29g, Protein: 8g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 487mg, Potassium: 249mg, Fiber: 2g, Sugar: 7g, Vitamin A: 650IU, Vitamin C: 7mg, Calcium: 139mg, Iron: 2mg
Enjoy your homemade Pioneer Woman inspired jalapeño skillet cornbread!
