Skillet Mexican Cornbread with jalapenos & cheddar

Skillet Mexican Cornbread is chock full of corn kernals, jalapeno, scallions & cheddar. This bread could stand on it’s own as a snack, but it’s also perfect with a hearty bowl of chili or soup.

a slice of skillet cornbreadCome to think of it, this bread wouldn’t be out of place next to some eggs for breakfast or brunch, either. It tastes best still warm from the oven, but it will keep a couple of days at room temperature.

Skillet Mexican Cornbread is easy to make

  • The super simple batter comes together in minutes. The batter is ready by the time the oven is preheated.
  • Use fresh or frozen corn kernals.
  • If you don’t like heat, use bell pepper instead of the jalapeno.
  • When it’s baked in a well-seasoned cast iron skillet, this cornbread gets a crunchy-crispy brown crust that is sooo yummy.
  • You an also bake the batter in muffin or mini muffin tins for individual portions. Muffins won’t have the extra crunchy crust, but single servings are neat and convenient for large gatherings.

Scroll through the step-by-step photos to see how to make Skillet Mexican Cornbread with jalapeno & cheddar.

s cast iron skillet with butter
Place the skillet with the butter in the oven as it preheats.


pouring melted butter from a cast iron skillet
Swirl the melted butter to coat the pan and pour the remaining butter into the buttermilk.
a collection of cornbread ingredients
Add the wet ingredients to the dry ingredients and you’re ready to bake.
cast iron skillet mexican cornbread on a kitchen towel
Serve the cornbread straight from the pan.

I added jalapenos, cheddar, scallions, cumin and corn kernels to the bread because I love all those flavors together. If you don’t like the heat use sweet bell peppers instead of the jalapeno. You can switch out or eliminate any of the other add-ins according to your own tastes.

a slice of skillet cornbread and a bowl of chili

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skillet cornbread
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4.41 from 20 reviews

Skillet Mexican Cornbread with jalapenos and cheddar

The super simple batter for Skillet Mexican Cornbread comes together in minutes. When it’s baked in a well-seasoned cast iron skillet, this cornbread gets a crunchy-crispy brown crust that is sooo yummy
Prep Time20 minutes
Bake Time30 minutes
Total Time50 minutes
12 slices
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  • 1 ½ oz unsalted butter
  • 1 jalapeno pepper (seeds and ribs removed and minced)
  • 1 cup corn kernels
  • 2 scallions (chopped)
  • 5 oz all-purpose flour (1 cup, see note)
  • 5 ½ oz corn meal (1 cup)
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ teaspoon baking soda
  • 1 teaspoon ground cumin
  • 5 oz cheddar cheese (shredded (1¼ cups packed))
  • 8 oz buttermilk (1 cup, room temperature)
  • 2 large eggs (room temperature)


  • Preheat the oven to 350 °F. Place 1 ½ oz unsalted butter into a 9" cast iron skillet. Put the skillet into the preheating oven to melt the butter.
  • While the butter is melting, combine1 jalapeno pepper (minced), 1 cup corn kernels, and 2 scallions (chopped) in a small bowl, set aside. Combine 5 oz all-purpose flour, 5 ½ oz corn meal, 1 teaspoon salt, 1 tablespoon granulated sugar, ½ teaspoon baking soda and 1 teaspoon ground cumin in a large mixing bowl. Whisk the dry ingredients to combine thoroughly. Toss 4 oz of the cheese with the dry ingredients.
  • In a large measuring cup or small bowl whisk together 8 oz buttermilk and 2 large eggs. Remove the skillet with the melted butter from the oven. Swirl the pan to coat the entire bottom and sides with melted butter. Pour the excess butter into the buttermilk mixture and whisk to combine.
  • Add the buttermilk to the dry ingredients and mix until almost combined. Add the jalapeno mixture and mix until the vegetables are evenly distributed in the batter. Pour the batter into the warm skillet and spread with a small spatula. Top the batter with the remaining 1 oz of shredded cheese.
  • Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
  • Serve directly from the skillet or tip the bread out of the skillet and cool on a wire rack. It’s best still warm from the oven but will keep several days at room temperature.

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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
If you don’t like the heat of the jalapeno you can use sweet bell pepper instead.


Serving: 1slice | Calories: 203kcal | Carbohydrates: 23g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 377mg | Potassium: 130mg | Fiber: 2g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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