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- The cornbread batter is studded with chopped jalapeños, red pepper, and corn kernels so every bite bursts with sweet heat and texture.
- Cooking the vegetables first in olive oil softens them and deepens their flavor before they go into the batter.
- Once baked in a hot cast-iron skillet, the cornbread develops golden edges while staying tender inside — and leftovers can be frozen or repurposed easily.
Filled with chopped jalapeño, red pepper, and corn kernels, this cornbread is heartier than the usual. Those additions add sweet and spicy notes to the bread, which we especially love when it’s baked in a cast-iron skillet. You can also bake it in a 12-inch loaf pan; just increase the cooking time by another 10 minutes.
What to serve with Jalapeño Cornbread
Serve this cornbread alongside bowls of chili or another hearty stew or soup; roast meat, fish, or vegetables; fried chicken; or any casual supper that could use a flavorful side.
How to repurpose leftovers
If you have leftover cornbread, you can freeze it for later or try one of these second-life recipe options. Cut leftover cornbread into cubes, let them dry out a bit on the counter or in an oven set to 300°F for 15 minutes, then toss them in melted butter and use them as cornbread croutons on salads and atop soups. Leftover cornbread also works nicely as the base for a savory strata, in a stuffing perfect for Thanksgiving dinner, or even for a Southern take on lobster tournedos. Whatever you choose, you won’t want to waste a bite of this delicious bread.
Notes from the Food & Wine Test Kitchen
- Be sure to let the veggies cool to room temperature before mixing them in, which helps keep the cornbread’s texture light and even.
- Beat the batter only until just blended — overmixing can develop gluten and make the cornbread tough.
- If the cornbread’s top gets too dark before the interior is fully baked, loosely tent it with foil to prevent burning.
