Cast Iron Jalapeño Cheddar Cornbread with Fresh Garden Jalapeños

Fresh jalapeños from the garden, sharp cheddar cheese, and a hot cast iron skillet turn classic cornbread into a crispy-edged, cheesy side with just the right amount of heat.

This jalapeño cheddar cornbread is baked in a 12-inch cast iron skillet, giving it a golden crust while keeping the inside soft and tender. It’s an easy way to use a few freshly picked jalapeños and makes a great side for chili, barbecue, venison, grilled meats, beans, or a simple weeknight dinner.

And if the garden is producing more jalapeños than you know what to do with, this is a pretty good problem to have.

Fresh Jalapeños Straight From the Garden

Why Bake Cornbread in a Cast Iron Skillet?

The cast iron skillet is what gives this cornbread one of its best features: crispy, buttery edges.

Preheating the skillet before adding the batter means the bottom of the cornbread immediately begins cooking when it hits the hot pan. That creates a golden crust while the inside stays soft.

We use a 12-inch cast iron skillet, so this recipe is sized specifically for that larger pan.

If you’re new to cast iron, Lodge has a helpful guide to cleaning and caring for cast iron cookware.

Cast Iron Jalapeño Cheddar Cornbread Recipe

How to Make Jalapeño Cheddar Cornbread in a 12-Inch Cast Iron Skillet

1. Preheat the Oven and Cast Iron Skillet

Preheat the oven to 425°F.

Place the empty 12-inch cast iron skillet in the oven while the oven preheats.

Starting with a hot skillet helps create the crispy bottom and edges that make cast iron cornbread so good.

2. Prepare the Fresh Jalapeños

3. Combine the Dry Ingredients

In a large mixing bowl, combine:

• Cornmeal
• Flour
• Baking powder
• Salt
• Sugar

Stir everything together until evenly combined.

4. Mix the Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs, and melted butter.

If you prefer slightly sweeter cornbread, add the optional honey.

5. Make the Cornbread Batter

Pour the wet ingredients into the bowl with the dry ingredients.

Stir just until everything is combined. Avoid overmixing the batter.

Fold in the diced jalapeños and about 1¼ cups of the shredded cheddar cheese, reserving the remaining cheese for the top.

6. Add the Batter to the Hot Cast Iron Skillet

7. Bake Until Golden

Return the skillet to the oven and bake at 425°F for about 20–25 minutes.

The cornbread is ready when the top is golden brown and a toothpick inserted near the center comes out clean or with just a few moist crumbs.

Because ovens and cast iron skillets can vary, begin checking the center around the 20-minute mark.

8. Let It Cool Before Slicing

Let the cornbread cool in the skillet for about 10 minutes.

Then slice it into wedges and serve warm.

How Spicy Is Jalapeño Cheddar Cornbread?

That depends largely on the peppers.

Jalapeños can vary quite a bit in heat, even when they come from plants growing next to each other in the same garden.

For a milder version, remove the seeds and inner white membrane before chopping the jalapeños.

For more heat, leave some of the membrane intact or add another diced jalapeño to the batter.

Can I Add Honey?

Absolutely.

Adding about 2 tablespoons of honey to the batter gives the cornbread a little sweetness without turning it into dessert.

You can also leave the honey out of the batter and drizzle some over a warm slice when serving.

The combination of cheddar, jalapeño, butter, and honey works especially well if you like sweet and spicy flavors together.

What Goes With Jalapeño Cheddar Cornbread?

This cornbread works especially well with:

• Chili
• Barbecue
• Pulled pork
• Venison
• Grilled chicken
• Beans
• Soups and stews
• Smoked meats

It’s also hard to beat a warm slice with a little butter.

If you’re looking for another way to use fresh garden peppers, try our Fresh Herb Venison Nachos with Garden Peppers.

Can I Use Store-Bought Jalapeños?

Of course.

Fresh garden jalapeños are part of what makes this recipe special for us, but fresh jalapeños from the grocery store work exactly the same way.

Look for peppers that are firm and bright green without soft spots.

What If My Jalapeños Turn Red?

Use them.

Jalapeños naturally change from green to red as they fully ripen. Red jalapeños can have a slightly sweeter flavor while still bringing plenty of jalapeño heat.

A mixture of green and red peppers can also look great in the finished cornbread.

How to Store Leftover Jalapeño Cheddar Cornbread

Once the cornbread has cooled completely, place leftovers in an airtight container.

Because this version contains cheese and fresh peppers, we prefer storing leftovers in the refrigerator if they aren’t going to be eaten right away.

Warm individual slices in the microwave, toaster oven, or oven before serving.

Can You Freeze Jalapeño Cheddar Cornbread?

Yes.

Allow the cornbread to cool completely and cut it into individual wedges.

Wrap the pieces or place them in an airtight freezer-safe container. Freezing individual slices makes it easy to pull out only what you need later.

Let a piece thaw and warm it before serving.

A Simple Way to Use Fresh Garden Jalapeños

There are plenty of ways to use a jalapeño harvest, but they don’t all have to involve making huge batches of salsa or preserving peppers.

Sometimes two freshly picked jalapeños, a handful of cheddar, and a cast iron skillet are all you need.

This cast iron jalapeño cheddar cornbread is simple enough for a weeknight dinner, but the fresh peppers and crispy cast iron crust make it something we’ll be happy to make whenever the jalapeños are ready to pick.

And that’s one more harvest that made it from the garden to the table.