Skillet Jalapeño Cornbread with Crisp Butter Edges

Quick Recipe Version (TL;DR)

• Yield: 8 wedges (10-inch skillet)
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 2 tbsp unsalted butter (for the skillet)
• 1 cup (140 g) yellow cornmeal (fine or medium grind)
• 1 cup (125 g) all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1 1/4 cups (300 ml) buttermilk
• 1/2 cup (120 g) sour cream
• 2 large eggs
• 6 tbsp (85 g) unsalted butter, melted and slightly cooled
• 1 jalapeño, finely diced (seeds removed for milder heat)
• 1 jalapeño, thinly sliced into rings (for the top)

Do This

• 1) Heat oven to 425°F (218°C). Put a 10-inch cast-iron skillet in the oven for 10 minutes.
• 2) Mix dry ingredients: cornmeal, flour, baking powder, baking soda, sugar, salt.
• 3) Whisk wet ingredients: buttermilk, sour cream, eggs, melted butter.
• 4) Stir wet into dry just until combined; fold in diced jalapeño.
• 5) Carefully remove hot skillet; add 2 tbsp butter and swirl to coat.
• 6) Pour batter into skillet; top with jalapeño rings.
• 7) Bake 18–22 minutes until golden and a toothpick comes out clean. Cool 10 minutes; slice.

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Why You’ll Love This Recipe

• Crisp, buttery edges from baking in a preheated cast-iron skillet.
• Moist and tender crumb thanks to buttermilk and sour cream.
• Gentle heat from jalapeños that doesn’t overpower the cornbread.
• Fast and reliable with simple pantry ingredients and one bowl mixing.

Grocery List

• Produce: 2 fresh jalapeños
• Dairy: unsalted butter, buttermilk, sour cream, eggs
• Pantry: yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt

Full Ingredients

For Preheating the Skillet

• 2 tbsp (28 g) unsalted butter (for coating the hot skillet)

Dry Ingredients

• 1 cup (140 g) yellow cornmeal (fine or medium grind)
• 1 cup (125 g) all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tbsp granulated sugar (optional but recommended for balance)
• 1 tsp kosher salt

Wet Ingredients

• 1 1/4 cups (300 ml) buttermilk (well-shaken)
• 1/2 cup (120 g) sour cream
• 2 large eggs (room temperature if possible)
• 6 tbsp (85 g) unsalted butter, melted and cooled for 3–5 minutes

Jalapeños

• 1 jalapeño, seeds and ribs removed, finely diced (for gentle heat)
• 1 jalapeño, thinly sliced into rings (for the top)

Step-by-Step Instructions

Step 1: Preheat the oven and skillet

Arrange a rack in the center of the oven and preheat to 425°F (218°C). Place a 10-inch cast-iron skillet (or similarly sized oven-safe skillet) in the oven to heat for 10 minutes. This is the key to crisp, browned edges.

Step 2: Prep the jalapeños safely and evenly

Wash and dry the jalapeños. For the diced jalapeño, slice it open lengthwise and scrape out the seeds and pale ribs for milder heat, then finely dice. For the topping, slice the second jalapeño into thin rings. If you’re sensitive to spice, consider wearing gloves and avoid touching your eyes.

Step 3: Mix the dry ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Whisking well helps the leaveners disperse so the cornbread rises evenly.

Step 4: Whisk the wet ingredients until smooth

In a medium bowl (or large measuring cup), whisk the buttermilk, sour cream, and eggs until smooth. Whisk in the melted butter until fully combined.

Step 5: Combine wet and dry (don’t overmix)

Pour the wet mixture into the bowl of dry ingredients. Stir with a spatula until you no longer see dry flour, about 15–20 strokes. The batter should look thick and a little lumpy. Fold in the diced jalapeño.

Step 6: Butter the hot skillet and add the batter

Carefully remove the hot skillet from the oven and set it on a heat-safe surface. Add 2 tbsp butter to the skillet; it should sizzle immediately. Swirl to coat the bottom and sides, then pour in the batter right away. Use the spatula to smooth the top quickly, then arrange jalapeño rings over the surface.

Step 7: Bake until golden, then cool and slice

Bake at 425°F (218°C) for 18–22 minutes, until the top is golden and a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but no wet batter). Let the cornbread cool in the skillet for 10 minutes before slicing into wedges. Serve warm with extra butter if you like.

Pro Tips

• Preheat the skillet fully: the full 10 minutes gives you that signature crisp edge and helps prevent sticking.
• Cool the melted butter slightly: if it’s piping hot, it can partially cook the eggs and make the batter grainy.
• Mix gently: overmixing can make cornbread tough. Stop as soon as the flour disappears.
• Control the heat: remove seeds and ribs for mild cornbread; leave some in if you want a little extra kick.
• Check early: cast iron holds heat strongly; your bake time may land closer to 18 minutes depending on your oven.

Variations

• Cheddar-jalapeño cornbread: fold in 1 cup (100 g) shredded sharp cheddar with the diced jalapeño.
• Honey butter finish: brush the hot top with 1 tbsp honey mixed with 1 tbsp melted butter right after baking.
• Smoky ranch-style: replace the sliced jalapeño topping with a mix of thin jalapeño rings and 2 tbsp finely sliced scallions (add scallions after baking so they stay bright).

Storage & Make-Ahead

Let leftovers cool completely. Store tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm wedges in a 350°F (177°C) oven for 8–10 minutes, or toast in a dry skillet over medium-low heat until warmed through. For longer storage, freeze individual wedges (wrapped well) for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 8 servings: 280 calories, 14 g fat, 32 g carbohydrates, 6 g protein, 2 g fiber, 4 g sugar, 420 mg sodium.