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Jalapeno Cornbread Muffins will become an instant favorite! The sweet and slightly spicy flavors pair perfectly with any soup or chili and you will be wowing everyone in your family with this cornbread recipe.
If you’ve never made cornbread in a cast-iron skillet then you have been missing out.
I promise you- your cornbread will taste so much better when baked this way.
Cornbread is one of my favorite sides.
I love how you can eat it with so many yummy dishes and I recently started making jalapeno cornbread muffins and I’m hooked.
The extra kick is pretty dang good and I have gotten lots of compliments on it. You might wonder what was wrong with just plain old corn muffins?
Well, nothing really. I still like traditional cornbread, too!
But- sometimes you need to fancy up a dish. And this one does the trick!
What Can I Serve With This
Oh, the possibilities!
Skillet cornbread goes well with so many things. From soups to chili to chicken- you really can’t go wrong.
Some of my favorite recipes to pair alongside jalapeno cornbread include:
If you don’t have fresh jalapenos you can use canned jalapenos- just remember to drain them a bit before putting in the mix.
If you are out of eggs you can use mayo! Use three tablespoons mayo for one egg.
Can you freeze cornbread? Yes, you can. It will last in your freezer for 2-3 months
How do you reheat frozen cornbread? Set your oven to 350 and place cornbread on baking sheet. Bake for 10-15 minutes
Can I make this recipe without a cast-iron skillet? You can make this is in a regular baking dish.
Can I double this recipe? Yes!
Can I use coarse cornmeal? Yes. Cornmeal is all about texture so using coarse cornmeal will just give it more texture.
Can I use polenta in place of cornmeal? No, polenta is a dish while cornmeal is an ingredient
Is this spicy? It has a bit of kick, but it’s not bad!
- 2 cups flour
- 2 1⁄2 cups yellow cornmeal
- 2 Tbsp baking powder
- 1⁄2 cup sugar
- 2 tsp salt
- 4 eggs
- 2 sticks butter (1 cup)
- 2 cups whole milk
- 2 seeded and diced jalapenos
- muffin liners
- muffin baking pan
- cast iron skillet
Combine flour, cornmeal, baking powder, salt, and sugar together in a large bowl.
Whisk eggs and milk together.
Melt butter in cast-iron skillet.
Add butter to milk and egg mixture, leaving some in pan to coat for baking the cornbread.
Combine wet and dry ingredients. Whisk in jalapenos.
Bake at 375°: 20 minutes in cast iron skillet and 18 minutes in muffin pan.
- 2 cups flour
- • 2 1⁄2 cups yellow cornmeal
- • 2 Tbsp baking powder
- • 1⁄2 cup sugar
- • 2 tsp salt
- • 4 eggs
- • 2 sticks butter
- • 2 cups whole milk
- • 2 seeded and diced jalapenos
- Additional items:
- • muffin liners
- • muffin baking pan
- • cast iron skillet
- Combine flour, cornmeal, baking powder, salt, and sugar together in a large bowl.
- Whisk eggs and milk together.
- Melt butter in cast iron skillet.
- Add butter to milk and egg mixture, leaving some in pan to coat for baking the cornbread.
- Combine wet and dry ingredients.
- Whisk in jalapenos.
- Bake at 375°:
- 20 minutes in cast iron skillet and 18 minutes in muffin pan.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 456 Total Fat: 22g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 112mg Sodium: 866mg Carbohydrates: 57g Net Carbohydrates: 0g Fiber: 3g Sugar: 17g Sugar Alcohols: 0g Protein: 9g