Okay first, crispy edges. Is that not the best part about cornbread anyway?!
By heating up the cast iron or other skillet before adding the cornbread batter, you are pretty much guaranteed to get crispy edges and that makes us so happy!
This skillet cornbread recipe has been kicked up a notch with diced jalapeños and white cheddar cheese. It’s a little spicy, a little cheesy, and has that great crumbly texture that great cornbread absolutely must have!
Ingredients for Cast Iron Skillet Cornbread
- unsalted butter
- large eggs
- buttermilk
- honey
- cornmeal (we prefer fine or medium ground — coarse ground cornmeal will of course work, it will just produce a different overall texture)
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- kosher salt
- sharp cheddar cheese
- jalapeño
For serving: chives and flaky sea salt (a must!)
Not feeling jalapeño and cheddar? Try using a different cheese or adding bacon, or herbs such as chopped rosemary or sage. Keep the base cornbread recipe consistent and you can flavor it any way you like!
How To Make Cast Iron Skillet Cornbread
Start with a cast iron skillet. I know, super obvious! But part of the beauty of this skillet cornbread recipe is the way the crust crisps up and that is thanks to the cornbread batter being poured into an already hot, preheated cast iron skillet.
Here’s how to make it:
- Place 10″ or 12″ cast iron skillet on a rack in the middle oven an oven, then preheat to 425F.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, buttermilk, 4 Tbsp melted butter and honey.
- Make a well in the dry ingredients, then add wet ingredients, minced jalapeño, and cheddar, then mix to incorporate.
- Carefully remove hot skillet from the oven, then add remaining 2 Tbsp butter. Swirl the pan until melted, then quickly pour batter into the skillet. Bake cornbread 15-20 minutes, then immediately drizzle with additional honey or butter. Top with chives (optional) and flaky sea salt. Serve immediately.
What To Serve with Skillet Cornbread
Our favorite way to serve cornbread? Alongside chili, of course! I prefer to use cornbread as a base for chili instead of rice. Makes me think of Sunday night football games, cozied up on the couch with an ice cold beer.
Other ways to enjoy this jalapeño cheddar cornbread recipe: alongside cozy fall and winter soups (how delicious would this be with chicken tortilla soup?!) or really any Southwestern or Tex Mex inspired recipes. We’ll often bulk up big green salads with a slice of skillet cornbread on the side.
Best Way To Cut Cornbread
Just like a pizza, the possibilities are endless!
Cornbread can be cut into wedges, squares, or long, thin strips (perfect for dunking into a cup or mug of chili!).
How To Freeze Cornbread
Cornbread is one of those glorious foods that freezes beautifully and is just as delicious when defrosted and reheated.
To freeze: allow cornbread to cool completely, then wrap individual pieces in plastic wrap. Wrap each piece in aluminum foil, then place in a large freezer safe bag or container and seal well. Use within 3 months.
To reheat from frozen: either allow cornbread to defrost overnight in a refrigerator or place frozen slices on a baking sheet and heat in an oven preheated to 350F until warm throughout. Alternatively, cornbread can be reheated in a microwave.
What this means is that you can make a batch of cast iron skillet cornbread today, slice and portion it out, freeze, then enjoy all season long!
Tips For The Best Skillet Cornbread
- Make sure to place the cast iron skillet in the oven as it preheats! Just before adding the cornbread batter to the hot skillet, you’ll add a couple tablespoons of unsalted butter, which will immediately melt. Next, add the batter, then carefully spread into an even layer. When the batter hits the hot, melted butter and pan it will immediately begin to cook. The result? A crispy exterior with a tender crumb throughout.
- When the cornbread comes out of the oven, sprinkle immediately with chives and flaky sea salt. The chives are optional, but the sea salt is really necessary. Brings out the corn and cheddar flavors beautifully.
Sugar or no sugar?
There is often a heated debate about whether sugar belongs in cornbread recipes. Honestly, it’s a matter of preference. Many southerners will insist it has no place in cornbread, while Yankees prefer a touch of sweetness. I’m from Florida (not really the south, but sort of…) and I’ve gotta say: I always add sugar to my cornbread recipes.
But hey man, you do you! Feel free to omit granulated sugar and live your best sugar-free life!
If you make this Cast Iron Skillet Cornbread, please let me know by leaving a review and rating below.
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For more holiday side dishes, check out the following:
- Mashed butternut squash
- Crispy roasted brussel sprouts
- Accidental vegan roasted vegetables
- Homemade applesauce
- Garlic mashed potatoes
30-Minute Cast Iron Skillet Cornbread (Spicy & Cheesy)
Equipment
Ingredients
- 6 Tbsp unsalted butter divided
- 2 large eggs room temperature
- 1 cup buttermilk
- 2 Tbsp honey plus more for serving
- 1 cup cornmeal finely ground, see note below
- 1 cup AP flour
- 2 Tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 ½ cups sharp cheddar cheese grated
- 1 large jalapeño minced, about 2-3 Tbsp
- 1 Tbsp chives chopped
- Flaky sea salt for serving
Instructions
- Place cast iron skillet on a rack in the middle oven an oven, then preheat to 425F.
- In a large mixing bowl, whisk together 1 cup cornmeal, 1 cup flour, 2 Tbsp sugar, 1 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- In a separate bowl, whisk together 2 eggs, 1 cup buttermilk, 4 Tbsp melted butter and 2 Tbsp honey.
- Make a well in the dry ingredients, then add wet ingredients, minced jalapeño, and 1 ½ cups cheddar, then mix to incorporate.
- Carefully remove hot skillet from the oven, then add remaining 2 Tbsp butter. Swirl the pan until melted, then quickly pour batter into the skillet. Bake cornbread 15-20 minutes, then immediately drizzle with additional honey or butter. Top with chives (optional) and flaky sea salt. Serve immediately.
Notes
- Cornmeal: we have a strong preference for finely ground cornmeal for a smoother texture to the cornbread. If you prefer coarse ground cornmeal, just note that the texture will be different.
- To freeze: allow cornbread to cool completely, then wrap individual pieces in plastic wrap. Wrap each piece in aluminum foil, then place in a large freezer safe bag or container and seal well. Use within 3 months.
- To reheat from freezer: either allow cornbread to defrost overnight in a refrigerator or place frozen slices on a baking sheet and heat in an oven preheated to 350F until warm throughout. Cornbread can also be reheated in a microwave.
Game changer, indeed – Wonderfully balanced and hearty..and those crispy edges!!! Served along side chili from Brown Eyed Baker’s blog. Perfect lunch for a chilly Fall day in New England.
The crispy edges are the best! And YES — I often make a beef chili recipe from Brown Eyed Baker (she’s a close friend) and it is the perfect combo. I am SO glad you enjoyed this, Chrissy! xo, Ari
This was delicious! The edges were perfectly crispy and the rest super moist. Jalepeno/cheddar is my fav cornbread variation, but I might have to try one with bacon next time. Sometimes I like to add a handful of frozen corn kernels in, but it’s tasty either way!
Bacon sounds like a fantastic addition. Love the spice from the jalapeño! xo, Ari