clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Three mini skillets of baked jalapeño corn bread with a pat of butter placed on top and a spatula and black and white checkered napkin on the side, on top of a wooden board.

Skillet Jalapeño Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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!

  • Total Time: 30 min
  • Yield: 4-6 1x


Units Scale
  • Vegetable oil for coating the cast iron skillets
  • 1 (8.5 ounce) box corn muffin mix (I used Jiffy)
  • 3 eggs
  • 1/4 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 jalapeno peppers
  • 4 pats of butter


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


  • 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 2/3 of the way up and bake for about 15-20 minutes. Sprinkle with shredded cheddar cheese half-way through cooking.
  • Author: Asian Caucasian
  • Prep Time: 10 min
  • Cook Time: 20
  • Category: Sides
  • Method: Oven
  • Cuisine: American


  • Serving Size:
  • Calories: 414
  • Sugar: 2.6 g
  • Sodium: 495.5 mg
  • Fat: 26.1 g
  • Carbohydrates: 37.3 g
  • Protein: 9.7 g
  • Cholesterol: 112.5 mg