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+ servings
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! 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 289kcal
Author Anne Clark


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


  • 1-½ cups Self rising cornmeal MIX (yellow)
  • 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


  • 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.


(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.  (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. 


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