Jalapeño Cheddar Skillet Cornbread

Share to Social

Sweet, savory, and just a little spicy! This Honey Jalapeño Cheddar Skillet Cornbread is baked in cast iron for a crispy crust and tender crumb. Perfect side for BBQ or chili nights.

At a Glance / What to Expect

• Skill Level: Beginner-friendly
• Flavor Profile: Sweet honey, cheesy richness, a kick of jalapeño heat
• Texture: Crisp edges with a tender, moist crumb
• Best For: Backyard cookouts, chili nights, BBQ dinners, holiday meals

Let’s Make Some Sweet and Spicy Cornbread, Y’all!

If you’re looking for the perfect side dish to serve with barbecue, chili, or your favorite smoked meats, this Jalapeño Cheddar Skillet Cornbread is a winner.

It’s sweet, savory, and just a little bit spicy — the ultimate Southern comfort food. Baked in a sizzling hot cast-iron skillet with a pat of butter, this golden cornbread develops a crisp crust and tender crumb that’s absolutely irresistible.

Cornbread with Add-Ins? Yes, Please!

If you’ve tasted our honey skillet cornbread, you know it’s absolutely delicious, just as it is. (We agree!) But tonight we were in the mood for a little spice, and happened to have plenty of jalapenos on hand. (Funny story, but the grocery store got our jalapeno order wrong and sent us a dozen instead of two, so we chopped them up and froze them for later use.)

We decided to use those in our original cornbread recipe, but what good are jalapeños without cheddar? And while we were at it, we decided to throw in a cup of whole kernel corn for even more texture and flavor.

If you like, you can also add a cup of cooked taco meat. (Baking time might need to be adjusted, if you do.) No matter what you mix in, we promise, this jalapeño cheddar cornbread is sure to hit the spot. It’s so comforting, with just the right amount of kick!

Why Add Honey?

You might be wondering why we added honey and a touch of sugar to this spicy recipe. Simple! You need the sweetness to counter-balance the peppers. Skip the honey and it just won’t be the same. So, go ahead and put it in. You’ll be happy you did.

We’ll tell you more about how this cornbread tastes in a bit, but for now let’s look at how you’re going to make it.

Jalapeño Cheddar Skillet Cornbread Ingredients

We’ve added a recipe card at the end of the post. You can print it up for easy use. But here’s a quick look at what you’re going to need to make this delicious cornbread. These are simple ingredients you might already have in your kitchen.

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ¼ cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup + 2 tablespoons heavy whipping cream (or milk)
• 2 large eggs
• ¼ cup vegetable oil
• ⅓ cup honey
• 1 cup sharp cheddar cheese, shredded
• 1 cup corn kernels (fresh, frozen, or drained canned)
• 1–2 jalapeños, seeded and finely diced
• 2–3 tablespoons butter (for the skillet)

How To Make Jalapeño Cheddar Skillet Cornbread

We love making this on the smoker or in the oven, so we’re going to tell you how to do it both ways.

Preheat the oven to 400°F. Place a 10-inch cast-iron skillet in the oven with the butter while it preheats.

Mix dry ingredients: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.

Combine wet ingredients: In another bowl, whisk cream, eggs, oil, and honey until smooth.

Stir together: Add the wet ingredients to the dry and stir until just combined (don’t overmix).

Fold in add-ins: Gently stir in shredded cheddar, corn, and diced jalapeños.

Mix well.

Bake: Carefully remove the hot skillet from the oven and swirl the melted butter to coat.

Pour in the batter, spreading evenly.

Bake 35-40 minutes, until golden brown and a toothpick comes out clean. If you like, you can tent the cornbread with aluminum foil for the final 5-10 minutes.

Serve: Let cool for 5 minutes, then slice into wedges and serve warm.

Note: Do as I say, not as I do when it comes to slicing! Your cornbread slices will resist crumbling so much if you cut them into squares. (The addition of the corn does make it a bit crumbly, as I learned first-hand.)

Grill/Smoker Option: If you’d like to cook this outdoors, place the buttered cast-iron skillet directly on your grill or smoker set to about 375–400°F. Close the lid and bake for 35-40 minutes, until the cornbread is golden and a toothpick comes out clean.

What to Expect from this Cornbread Recipe

This Honey Jalapeño Cheddar Skillet Cornbread brings together everything you love about Southern cooking: sweetness, heat, cheesiness, and that irresistible cast-iron crunch. We were so excited to mix it up and even more thrilled to taste it.

The honey merges perfectly with the spice of the peppers. And that cheese is just the right touch. Unlike our original recipe, the addition of a can of corn gives it an amazing “bite” that just seems right with the other incredients.

In many ways, this is almost a meal in itself! But don’t let that stop you from serving it alongside our Southwest Beans or Pulled Pork. If you like, you could serve it alongside our Texas-style Brisket or even with our Smoked Honey Hame.

Notes & Variations

• Cheese Options: Try pepper jack for extra heat or a blend of sharp cheddar and Monterey Jack for a milder, creamy bite.
• Jalapeño Options: Use fresh for a bright kick, pickled for tangy flavor, or leave them out if you prefer a kid-friendly version.
• Sweetness Level: Love a sweeter cornbread? Increase the honey to ½ cup. Prefer more savory? Cut back to ¼ cup.
• Corn Choices: Fresh, frozen, or canned (well-drained) all work. Fire-roasted corn adds smoky depth.
• Make Muffins: Divide the batter into a greased muffin tin and bake at 375°F for 15–18 minutes for individual servings.
• Smoker Twist: Add a handful of wood chips to your smoker for an extra layer of flavor. Hickory or mesquite pair especially well.
• Serving Ideas: Drizzle with extra honey, serve with chili, or pair it with smoked brisket or ribs for the ultimate Texas meal.

That’s it for this post, friends! We’re glad you stopped by. Whether you’re grilling outside or baking indoors, it’s the perfect side dish to share around the table. Give it a try at your next cookout — your guests will thank you!

If you make this delicious cornbread, leave a comment below. In the meantime, go ahead and pin some photos to your Pinterest boards.

About the Pit Master

This recipe comes from Zach, our resident pit master at Backyard Texas Grill. Zach loves experimenting with cast-iron cooking — whether over the flames of the smoker or in the oven — and this skillet cornbread is one of his family favorites. When he’s not tending a brisket or perfecting ribs, you’ll find him whipping up sides like this one to round out the meal.