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Skillet Jalapeno Cornbread

Course Bread
Cuisine American
Keyword baking, brunch, breakfast, bread
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Sandra | Sandra's Easy Cooking


  • 1 cup all-purpose flour without sodium
  • 1 cup Cornmeal without sodium, plain cornmeal
  • 1 1/2 tsp. Kosher salt
  • 1 tbsp. Baking powder
  • 2 eggs lightly mixed
  • 2 cups milk
  • 1 cup Cheddar cheese shredded
  • 1 cup Fire-roasted Corn it is seasoned w/onion powder,
  • 1/4 cup oil + 1 tbsp.  Vegetable oil, olive oil or canola works well
  • 1/2   jalapeño pepper chopped (add more if you desire)
  • 1/2-1 small red chili pepper chopped (optional)


  1. Preheat the oven to 425F (220C). In a large bowl, add 1 cup of all-purpose flour and 1 cup of plain cornmeal -mix it together.
  2. Lightly whisk two eggs for a few seconds, then pour about 12 FL oz of milk, out of 16 FL oz. -Mix it.
  3. Pour egg and milk mixture into the flour, add 1 and a half teaspoons of salt -mix it very well to combine.
  4. Add to the batter, 1 cup of shredded cheddar cheese, then 1 cup of fire roasted corn. Pour remaining milk, and then mix the batter to combine all the ingredients. Add 1/4 cup of oil and mix again.
  5. Heat the skillet really well. Add 1 tablespoon of oil, and pour in the hot skillet the batter (Be careful!)
  6. Sprinkle on top of the batter chopped jalapeño pepper, red chili pepper (red hot chili pepper is optional, but it gives an amazing color), and the remaining fire roasted corn. Then, lightly mix the top.
  7. Bake it in the preheated oven at 425F (220C) for about 25 minutes.
  8. Allow baked cornbread to cool down for around 5 minutes in the skillet. Then take it out on a wooden board. Slice the cornbread into wedges and serve warm.