Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (225 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1 1/2 cups (360 ml) buttermilk
- 1/2 cup (120 g) sour cream
- 2 large eggs
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
- 2 cups (about 8 oz / 225 g) shredded pepper jack cheese, divided
- 1 tablespoon unsalted butter (for the skillet)
- Optional: 2 tablespoons finely diced pickled jalapeños, well-drained
Do This
- 1. Heat oven to 400°F (204°C) and preheat a 10-inch cast iron skillet in the oven for 10 minutes.
- 2. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
- 3. Whisk buttermilk, sour cream, eggs, and melted butter until smooth.
- 4. Stir wet into dry just until combined; fold in 1 1/2 cups cheese (and jalapeños if using).
- 5. Carefully remove hot skillet, melt 1 tablespoon butter, then pour in batter and top with remaining 1/2 cup cheese.
- 6. Bake 24 to 26 minutes; cool 10 minutes before slicing.
Why You’ll Love This Recipe
- Moist, tender crumb thanks to buttermilk and sour cream.
- Pepper jack melts into pockets of savory richness with gentle heat.
- Skillet baking creates a golden, crisp edge without drying out the center.
- Fast to mix by hand; no mixer needed and minimal dishes.
Grocery List
- Produce: Optional pickled jalapeños (or fresh jalapeño if you prefer, finely diced)
- Dairy: Buttermilk, sour cream, unsalted butter, pepper jack cheese, eggs
- Pantry: Yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, fine salt
Full Ingredients
Dry Ingredients
- 1 1/2 cups (225 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
Wet Ingredients
- 1 1/2 cups (360 ml) buttermilk, at room temperature
- 1/2 cup (120 g) sour cream, at room temperature
- 2 large eggs, at room temperature
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
Cheese and Optional Heat
- 2 cups (about 8 oz / 225 g) shredded pepper jack cheese, divided (1 1/2 cups for batter, 1/2 cup for topping)
- Optional: 2 tablespoons finely diced pickled jalapeños, well-drained
For the Skillet
- 1 tablespoon (14 g) unsalted butter
Step-by-Step Instructions
Step 1: Prep the oven and preheat the skillet
Place a 10-inch cast iron skillet on the center rack and preheat the oven to 400°F (204°C). Let the skillet heat in the oven for 10 minutes after the oven reaches temperature. This jump-starts a crisp, golden edge.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk well to evenly distribute the leaveners so the cornbread rises evenly.
Step 3: Mix the wet ingredients until smooth
In a medium bowl (or large measuring jug), whisk the buttermilk, sour cream, and eggs until the mixture looks smooth and creamy. Slowly whisk in the melted butter until fully blended.
Tip: If your butter is hot, let it cool for a few minutes so it doesn’t curdle the dairy.
Step 4: Combine wet and dry (do not overmix)
Pour the wet mixture into the bowl of dry ingredients. Stir with a spatula or wooden spoon just until you no longer see dry flour streaks. The batter should look thick and slightly lumpy.
Overmixing can make cornbread tough, so stop as soon as everything is incorporated.
Step 5: Fold in pepper jack (and jalapeños if using)
Fold in 1 1/2 cups (about 6 oz / 170 g) of the shredded pepper jack cheese. If you want a little extra kick, fold in the optional 2 tablespoons diced pickled jalapeños as well.
Step 6: Butter the hot skillet and add batter
Carefully remove the hot skillet from the oven and set it on a heat-safe surface. Add 1 tablespoon butter and swirl until it melts and coats the bottom and sides.
Immediately pour in the batter and smooth the top. Sprinkle the remaining 1/2 cup pepper jack cheese evenly over the surface so it melts into a savory, golden topping.
Step 7: Bake, cool, and slice
Bake at 400°F (204°C) for 24 to 26 minutes, until the top is golden and a toothpick inserted near the center comes out clean (a little melted cheese on the toothpick is fine).
Cool in the skillet for 10 minutes before slicing. This short rest helps the crumb set so you get clean, sturdy slices.
Pro Tips
- Shred your own cheese if you can. Pre-shredded cheese is convenient, but freshly shredded pepper jack melts more smoothly and tastes sharper.
- Keep mix-ins dry. If using pickled jalapeños, drain and blot them so they don’t water down the batter.
- Check early if your skillet runs hot. Cast iron holds heat aggressively; start checking at 22 minutes if your oven bakes fast.
- For extra-crisp edges: Let the skillet preheat the full 10 minutes, and don’t skip buttering the hot pan.
- Clean slices: Use a serrated knife and cut while just warm, not piping hot.
Variations
- Honey-butter finish: Brush the hot cornbread with 1 tablespoon honey mixed with 1 tablespoon melted butter right after baking.
- Bacon pepper jack cornbread: Fold in 1/2 cup (about 75 g) cooked, crumbled bacon with the cheese.
- Skillet corn version: Fold in 3/4 cup (120 g) drained corn kernels (canned or thawed frozen) for sweet pops of texture.
Storage & Make-Ahead
Let the cornbread cool completely. Store tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. Rewarm slices in a 325°F (163°C) oven for 8 to 10 minutes, or toast in a dry skillet over medium-low heat until warmed through and the edges crisp again.
Make-ahead: Mix the dry ingredients and store in an airtight container up to 1 week. Shred the cheese and refrigerate. When ready to bake, whisk the wet ingredients, combine, and bake as directed.
Nutrition (per serving)
Approximate (1 of 10 slices): 290 calories, 14 g fat, 30 g carbohydrates, 2 g fiber, 5 g sugar, 11 g protein, 520 mg sodium.
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