Skillet Jalapeño Cornbread

This buttery, golden-brown and creamy Skillet Jalapeño Cornbread is baked in individual mini cast-iron skillets. It's the ultimate southern side dish with a kick!

Oooh mama, this easy Skillet Jalapeño Cornbread is "da bomb!" No, literally, it’s like a spicy explosion in your mouth! This is a southern family recipe from my mother-in-law, but I added the jalapeño peppers for a kick. Our family has made this super simple cornbread for decades and it never gets old!

You'll definitely want to serve this Southern-style cornbread in these adorable, mini cast iron skillets! They're the perfect individual servings for that rustic table-side look.

What's different about this Skillet Jalapeño Cornbread? The addition of the whole kernel corn, creamed corn, sour cream, and jalapeño peppers! Every bite is crisp from being baked in the iron skillet, creamy and moist from the creamed corn and sour cream, and spicy from the peppers. Just so good!

What to serve with this skillet cornbread?

This cornbread is the absolute perfect side for my Asian-Spiced Pork Chili with Butternut Squash! This chili is a bowl of comfort and ideal for the chilly days ahead. It's hearty, delicious, and loaded with flavor. Chili and cornbread is a marriage made in heaven!

In This Article:

• What to serve with this skillet cornbread?
• Ingredients you need to make skillet cornbread
• How to make skillet jalapeño cornbread
• Tips and tricks
• Want more recipes like this?
• Skillet Jalapeño Cornbread

Ingredients you need to make skillet cornbread

You'll need just seven ingredients to make this easy, Southern-style skillet cornbread!

• Vegetable oil for coating the cast iron skillets
• 1 (8.5 ounce) box corn muffin mix (I used Jiffy)
• 3 eggs
• ¼ cup vegetable oil
• 1 cup sour cream
• 1 (8.75 ounce) can whole kernel corn (drained)
• 1 (8.75 ounce can) creamed corn
• 1 (4 ounce) can diced jalapeño peppers
• 4 pats of butter

[*See recipe card for exact quantities.]

How to make skillet jalapeño cornbread

1. Preheat it. Preheat the oven to 375 degrees. Coat the mini skillets with vegetable oil, including the sides.
2. Mix it. In a large mixing bowl, whisk together the corn muffin mix, eggs, vegetable oil, sour cream, both corns, and jalapeño peppers, until well combined.
3. Pour it. Pour the cornbread mixture into the individual mini skillets, about ¾ of the way up.
4. Bake it. Place the skillets into the oven and bake for 20 minutes. Test with a toothpick for doneness.
5. Broil it. Broil another 1-2 minutes if not yet browned. Remove from the oven and let cool.
6. Top it. Top each skillet cornbread with a pat of butter while still hot.
7. Slice it. Slice into quarters while still in the skillet and serve immediately.
8. Jazz it. (Optional) Place a few slices of fresh jalapeños on top of each skillet cornbread.

[*See recipe card for complete directions.]

In a large mixing bowl, whisk together the corn muffin mix, eggs, vegetable oil, sour cream, both canned corns, and diced jalapeño peppers, until well combined.

Pour the cornbread mixture into the individual mini skillets, about ¾ of the way up. Bake for 20 minutes until golden-brown and a toothpick comes out clean.

Look at all that corn, and those jalapeño peppers! This cornbread batter is off the charts!

Slice into quarters while warm, top with a pat of butter, and serve these mini skillets table-side! These make such a fun presentation!

Tips and tricks

• Don't have mini skillets? No problem! Just use a 10-inch cast-iron skillet for this recipe. You'll need to bake it for about 30-35 minutes, but keep checking to make sure you don't overcook it!
• Want to jazz it up? Add some fresh jalapeño slices and shredded cheddar cheese on top!
• This cornbread freezes well. Wrap it tightly in plastic wrap and place in a zipper bag to freeze for up to 3 months. Defrost to room temperature and reheat in the oven at 325 degrees when ready to serve.
• To make these into corn muffins, Spray a muffin pan with cooking spray. Fill each muffin well ⅔ of the way up and bake for about 15-20 minutes. Sprinkle with shredded cheddar cheese half-way through cooking.

Want more recipes like this?

If you liked this cornbread recipe, you're going to want these recipes too!

• Mini Skillet Apple Crisps
• Classic Pumpkin Muffins
• Healthy Banana Bread with Nuts
• Banana Nut Muffins with Chinese Five Spice
• Five Spice Pumpkin Bread

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