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    Home » Side Dishes » Cast Iron Jalapeno Cornbread

    Cast Iron Jalapeno Cornbread

    Published: Jun 22, 2022 · Modified: Jan 9, 2023 by Anne Clark · This post may contain affiliate links · 31 Comments

    Jump to Recipe Print Recipe
    Mexican cornbread with jalapenos on blue plate
    cheesy jalapeno cornbread baked in glass pie plate
    mexican cornbread recipe pin

    Easy, cheesy Cast Iron Jalapeno Cornbread with cream corn, sour cream, jalapenos, cheddar cheese, and self-rising cornmeal mix (no Jiffy!). Super moist! 

    This made-from-scratch cornbread is superior to Jiffy cornbread mix.  I assure you this cornbread is better than anything that comes in a box. 

    baked cornbread with 3 jalapeno slices on top in cast iron skillet with one slice removed

    Why You'll Love It

    No matter what you call it, Mexican Cornbread or Jalapeno Cheddar Cornbread, this 3-layered cornbread is the moistest, cheesiest, and tastiest jalapeno cornbread yet!

    Layered cornbread is now our favorite way to eat it!  The thick layer of cheese in the middle is like an ooey-gooey treat.  Not a fan of layers?  No problem, just mix everything up and bake as directed.

    Mexican cornbread goes with just about anything from chili to soup to baked or grilled chicken and steak. Makes a great side dish for my Cast Iron Pork Tenderloin or try with my Mexican Marinated Chicken.

    Do you prefer to bake cornbread in a glass dish, cast iron skillet, or pie plate?  Honestly, I've baked cornbread in every kind of dish, pan, and skillet out there.  And sometimes I've used a muffin pan.  I even have heart-shaped tins that I occasionally use to make my hubby smile.  But this cast iron jalapeno cornbread just seems to be better for some reason!

    What Makes this Cornbread so Moist?

    This Cast Iron Jalapeno Cornbread is super moist thanks mostly to the sour cream, cream corn, and oil.  It's rich and flavorful thanks to the cheese and jalapenos.  This recipe uses cornmeal mix (not jiffy mix) which means the baking powder and salt are already included in the mix.  

    Ingredient Notes 

    please scroll down to the printable recipe card for detailed ingredients and helpful info

    ingredients measured out in individual containers

    Self-rising yellow cornmeal "mix" - the mix contains just the right amount of cornmeal, flour, salt, and baking powder

    Vegetable oil - ensures a moist cornbread

    Cream corn - adds just the right amount of sweetness

    Sour cream - adds moisture and creamy texture

    Large eggs - binds the batter

    Shredded cheddar cheese - divided (can substitute Mexican blend or Monterey Jack for more flavor)

    Fresh jalapenos - adds a slight, spicy kick

    How to Make It

    It's actually simple and easy to make this cornbread! 

    photo collage of recipe steps
    You don't have to do the layers...you can mix everything up and pour it into the skillet...layers make it interesting!

    (1) To make this layered cornbread, combine all ingredients except only add 1 cup of cheese in a bowl and mix well. 

    (2) Pour half of the batter into a greased 8" x 8" baking dish or 9" cast iron skillet.  Add the other 1 cup of cheese on top,

    (3) Add the remaining batter. 

    (4) Bake at 350F for about 40 minutes or until browned around the edges and firm in the middle. 

    Note:  This cornbread is also crazy delicious without the layers.  Just mix all the ingredients, pour into a greased baking dish or skillet, and bake as directed. 

    Want Mexican Cornbread Muffins?  Just spray your standard size muffin tin cups with non-stick spray.  Combine all of the ingredients.  Fill each muffin cup ⅔ full with batter.  Bake for 15-20 minutes or until slightly browned.  

    Recipe Yield

    This recipe makes about 8 servings when baked in a 9-inch cast iron skillet, an 8x8-inch square pan, or standard pie plate.

    Serving Suggestions 

    Cast Iron Jalapeno Cornbread is an easy side dish that goes great with just about anything.  Most people enjoy it with a bowl of chili or stew.  This cheesy Mexican cornbread goes GREAT with my Easy Hamburger Vegetable Soup.  Try it with our Instant Pot Tomato Basil Soup!  Cornbread is a great side dish Red Beans and Rice with Sausage, too.

    Storage/Shelf Life/Reheating

    Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids.  Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.

    Frequently Asked Questions

    Can you freeze cornbread?

    This cornbread freezes well.  Place in a heavy-duty sealable freezer bag; be sure to squeeze out excess air. I like to write the date on the bag so I'll remember exactly when I need to use it by.  Freeze for up to 3 months. 

    How do you reheat cornbread?

    Putting this cornbread in the microwave and zapping it for a long period of time is a no-no!  Reheat one slice at a time for a small amount of time. Wrap it in a paper towel that has been slightly dampened with water.  Then heat it in the microwave for about 5-8 seconds.  You want it to be warm, but not scalding hot because it may turn hard or even worse, it might dry out!

    Can you make cornbread ahead?

    Cornbread is best freshly made and baked.  If you must prepare ahead of time, keep the mixture tightly covered in the refrigerator for no more than 8 hours ahead of the time you're planning to bake it.  

    Secret to Moist Cornbread

    As stated earlier, this Cast Iron Jalapeno Cornbread is super moist thanks to the sour cream, cream corn, and oil.

    Need more Tex-Mex Recipe Inspiration?

    Try this Easy Beef Enchilada Casserole

    Want an easy crock pot recipe?  Try this Easy Crock Pot Mexican Casserole

    Bring out your instant pot for this tasty recipe Instant Pot Pork Carnitas Bowls

    Helpful Tips From My Readers

    -Added homemade bacon bits to the batter.  Definitely a keeper!

    -My family loved it!  Will do it more.

    -Loved this jalapeno cheddar cornbread.  So moist!

    -We didn't do the layers.  Delicious!

    baked jalapeno cornbread in cast iron skillet with 3 jalapeno slices on top

    More Great Side Dishes

    • Five ears of grilled corn on white square platter with hamburger in background
      Southern Grilled Corn on the Cob
    • corn salad in white serving dish
      Creamy Shoe Peg Corn Salad
    • baked cornbread dressing in white rectangular casserole dish with wooden serving spatula on the side
      Southern Cornbread Dressing
    • baked sliced potatoes in cast iron skillet
      Cast Iron Skillet Potato Slices

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    If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.

    Recipe

    two slices of baked cornbread with fork in one slice

    Cast Iron Jalapeno Cornbread

    Easy, homemade cheesy cornbread made with cornmeal, sour cream, cheddar cheese, cream corn, and jalapenos. Super moist! 
    4.63 from 27 votes
    Print Pin For Later Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8
    Calories: 289kcal
    Author: Anne Clark | My Kitchen Serenity

    Equipment

    • 9" pie plate, 8" x 8" pan, or 9" cast iron skillet
    • measuring cup(s)
    • large mixing bowl
    • whisk

    Ingredients

    • 1-½ cups Self rising cornmeal MIX (yellow)
    • ⅓ cup Oil
    • 1 cup Cream corn
    • 1 cup Sour cream
    • 2 Large eggs
    • 2 cups Grated cheddar cheese (DIVIDED)
    • 1-2 Diced fresh jalapenos (use more if you like want it extra spicy!) see recipe notes
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F.  Grease 9-inch pie plate, 8" x 8" pan, or 9" cast iron skillet.
    • Combine cornmeal mix, oil, cream corn, sour cream, eggs, 1 cup cheese, and jalapeno(s) in large bowl. Mix well with a whisk.
    • Layer the following in the greased pie plate or skillet:  ½ cornbread mixture, then the other 1 cup cheese, then the remaining cornbread mixture spread evenly on top.  Do not mix the layers together*
    • Bake uncovered for about 40 minutes or until golden brown and the center is firm.
    • *NOTE:  If you don't want to do the layers, simply combine all the ingredients, mix well, and bake as directed.

    Notes

    (A) Wear protective gloves while handling jalapenos; the juice will burn your skin and eyes so be careful!  The amount of jalapenos you put into the batter strictly depends on you. I personally use 1-2 jalapenos, but I know people who put ¼ to ½ cup diced jalapenos in theirs.  This is a personal preference for each individual.  Lastly, remove the seeds and white membrane from the jalapeno to reduce the heat level, if desired. 
    (B)  Store leftover cornbread in the fridge for up to 3 days.  Be sure to store leftovers in an airtight container. It might become hard, so if it does, wrap a piece of it in a wet paper towel, then reheat in the microwave at 50% power for about 15 seconds or until hot.
    (C)  You can freeze this cornbread, too.  Place in a heavy-duty sealable freezer bag; be sure to squeeze out excess air.  I like to write the date on the bag so I'll remember exactly when I need to use it by.  Freeze for up to 3 months. 
    (D) If you have an abundance of jalapenos, save them to make my Jalapeno Corn Casserole!  It's just as cheesy and creamy as this recipe, and also calls for creamed corn.  Or if you need an appetizer, use fresh jalapenos in this Jalapeno Bacon Cheese Ball.
    (E) If you're a fan of all kinds of cornbread, I'd love for you to check out this Sweet Potato Cornbread; topped with butter and honey, it's most popular for the holidays! 
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 5oz | Calories: 289kcal | Carbohydrates: 31g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 58mg | Sodium: 528mg | Potassium: 160mg | Fiber: 2g | Sugar: 2g | Vitamin A: 354IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 2mg

    This recipe was originally published in 2019 and was updated/republished in 2022.

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

    slice of baked cornbread
    baked cornbread in a glass pie plate with jalapeno on the side
    « Southern Grilled Corn on the Cob
    Garlic Butter Pork Chops »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

    Reader Interactions

    Comments

    1. Phyllis Walker

      June 03, 2024 at 3:36 pm

      I made this recipe for good friends and served it with homemade lemonade. Now I am the best thing since “cornbread “! It could not have turned out better. Thank you so much.

      Reply
      • Anne Clark

        June 03, 2024 at 6:58 pm

        I love this so much, Phyllis!! You *are* the best thing since cornbread!! Thank you for letting me know 🙂

        Reply
    2. Karen

      July 22, 2024 at 1:30 pm

      5 stars
      Made this last night and served with homemade chili so good I'll have to fix often . Couldn't decide if I wanted the chili or just cornbread

      Reply
      • Anne Clark

        July 22, 2024 at 1:49 pm

        Thank you so much for leaving a comment, Karen. I'm glad you liked the cornbread! It can certainly be a great side dish but it can also be the main course - that's what I love about it. I hope you have a fantastic week!

        Reply
    3. Melissa Adkins

      September 21, 2024 at 5:32 pm

      5 stars
      Made this for my church homecoming dinner. I mixed all of the ingredients together and baked in my cast iron pans. Absolutely a big hit Will definitely be my go to recipe for Mexican Cornbread

      Reply
      • Anne Clark

        September 22, 2024 at 2:20 pm

        Wonderful, Melissa! I'm so happy everyone enjoyed it. Thank you so much for letting me know 🙂

        Reply
    4. Beverly Seitz

      October 24, 2024 at 6:38 pm

      5 stars
      Best cornbread ever!

      Reply
      • Anne Clark

        October 25, 2024 at 3:56 pm

        Thanks, Beverly! I'm happy you enjoyed it 🙂

        Reply
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    4.63 from 27 votes (17 ratings without comment)

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

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