This post may contain affiliate links. Please read our disclosure policy.
This Jalapeno Skillet Cornbread made in the oven is incredibly moist and filled with so much flavor all thanks to buttermilk, savory cheddar cheese, jalapeño, and corn. Way better than Jiffy and perfect as an easy addition to dinner!
You may also love my pumpkin risotto or my healthy mashed sweet potatoes.
Who isn’t a fan of easy Southern cornbread? When I make cornbread, I like to add a little bit of heat to my recipe, hence the jalapeño. There’s just something so comforting about a cornbread recipe.
This savory cheddar jalapeno cornbread recipe is a bit sweet with a little bit of heat. Made in one skillet, you’ll have the whole house smelling like sweet cornbread in no time.
Recipe summary
- Easy with minimal clean-up: This homemade cornbread can be made in one bowl and just poured into the skillet! Hardly any mess to clean up.
- Perfect for meal prep: Make a batch of this easy cornbread on your meal-prepping day, then you’ll be prepared for the entire week!
- Versatile: With such flexible ingredients, you’ll be able to make this recipe with ingredients you probably already have in the pantry.
Ingredients you will need
- Unsweetened applesauce
- Eggs
- Buttermilk olive oil
- Yellow cornmeal
- Whole wheat flour: or any flour of choice.
- Kosher salt baking powder
- Shredded cheddar cheese: shred your own or use store-bought
- Jalapeño
- Canned corn: Frozen works, or make some fresh ones off the cob.
Full measurements are listed further down below in the recipe card.
How to make Savory Jalapeno Cornbread
- Preheat oven: Preheat oven to 375°Fahrenheit.
- Combine wet ingredients: In a mixing bowl, combine applesauce, eggs, buttermilk, and oil.
- Stir the dry ingredients: Stir the flour, salt, cornmeal, and baking powder.
- Fold: Fold in the sliced jalapeño, corn, and shredded cheese.
- Transfer to pan: Transfer the batter to a greased skillet and top with jalapeño slices, if desired.
- Bake: Bake the cornbread for 30-35 minutes. Use the toothpick method to check to the center
Recipe notes and tips
- Oil: You can use any oil you have available such as avocado oil, grapeseed oil, etc.
- Store the leftovers in an airtight container in the refrigerator for up to four days for optimal fresh flavors.
- Freeze the cornbread for up to six months.
- Do not over-bake the cornbread or it will have a very dry texture.
- Do not overmix the batter.
Reheat cornbread
When ready to reheat, simply reheat in the microwave for 30 seconds to one minute. If using an oven, then cover the cornbread in the skillet with aluminum foil, and reheat for about 15 minutes in a preheated oven at 350°F.
What to eat with cornbread
There are all kinds of things you can have with cornbread such as soups, main dishes, casseroles, and so much more! The amazing thing about cornbread is the fact that it is delicious on its own with a pat of butter.
Frequently asked questions
Yes! Place leftover cornbread either in sealed containers or freezer-friendly bags and freeze for up to 6 months. Allow it to thaw in the fridge or counter and reheat in the microwave.
There are egg substitutes that can be used to replace eggs in baking. You can also use flax eggs, or ground flaxseeds. They have the same binding agents. To replace one egg, mix 1 tablespoon of your egg replacer with 3 tablespoons of water. You can also use 3 tablespoons of mayo to replace an egg.
Yes. You can use olive oil in place of vegetable oil or butter when you make your cornbread. We used olive oil in making this homemade cornbread skillet.
Other recipes to try
- Healthy Mac and Cheese
- Honey Garlic Chicken Meal prep
- Creamy Coconut Chicken Skillet
- Gigi Hadid Pasta
- Creamy Pumpkin Pasta
- Cilantro Lime Chicken Bites
- Creamed Peas Recipe
Pin this now to find it later
Pin It
Homemade Jalapeno Cornbread
Ingredients
- 1/2 cup applesauce, unsweetened
- 3 eggs, large
- 1/2 cup buttermilk
- 2 tablespoons olive oil
- 1 cup yellow cornmeal
- 2/3 cup whole wheat flour
- 1/2 teaspoon kosher salt, to taste
- 1 teaspoon baking powder
- 1 cup cheddar cheese, shredded
- 1 jalapeño, diced
- 1/3 cup corn, canned, drained
Instructions
- Preheat your oven to 375°Fahrenheit and spray a medium-large skillet with cooking oil spray.
- In a mixing bowl combine the applesauce, eggs, buttermilk and oil. Mix until well combined.
- Stir in the cornmeal, flour, salt and baking powder.
- Fold in the cheese, jalapeños and corn.
- Transfer the batter into the prepared skillet and add some jalapeño slices on top, if desired.
- Bake at 375°Fahrenheit for 30-35 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the middle comes out clean.
- Enjoy!
Notes
- Oil: You can use any oil you have available such as avocado oil, grapeseed oil, etc. You may also use butter.
- Store the leftovers in an airtight container in the refrigerator for up to four days for optimal fresh flavors.
- Freeze the cornbread for up to six months. Store in a freezer-friendly bag or container.
- Do not over-bake the cornbread or it will have a very dry texture.
- Do not overmix the batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ive made this a few times now. So tasty