Ever craved homemade cornbread but didn’t want to be stuck with leftovers for days? This small batch Jalapeño and Cheese Cornbread is just the ticket. It’s the perfect size for two people (or one if you do not want to share), so you can enjoy fresh, warm cornbread without any waste. This cornbread is chunky, delicious and can be ready in 30 minutes. I stopped counting how many times I made this because there is just no point anymore 🙂 That is how much I love cornbread.

Simple Ingredients, Big Flavour

This recipe keeps things simple with everyday ingredients: all-purpose flour, cornmeal, sugar, milk, butter, oil, and a pinch of salt. No need for fancy ingredients—just pantry staples that come together to create something truly tasty. You can probably make a vegan version or this by just using vegan substitute. I haven’t tried it though so if you decide to do it, please let me know how it goes.

The Magic of Cast Iron Baking

This bread is baked in a 6-inch cast iron pan which made a huge of difference. There’s something special about baking in a cast iron pan. It gives the cornbread a beautifully crisp edge and a golden-brown crust that’s hard to beat. Plus, cast iron retains heat like a champ, ensuring your bread cooks evenly every time. The crunchy bottom, winner!

No Cast Iron Pan, No Problem!

Now if you do not have a cast iron pan, don’t fret. You can still make it by using a similar size baking pan or dish. I would recommend a stainless steel pan for even faster baking. You can also bake this as a muffin but the baking time will be different, say 15 – 18 minutes. Another option is to bake this is a ramekin just like my Pumpkin Cornbread for Two.

Customize to Your Liking

Feel like mixing things up? You can easily add or remove ingredients like cheddar cheese or jalapeño peppers. Not a fan of spice? Skip the jalapeños. Love cheese? Add a little extra. It’s all about making the cornbread just the way you like it. However you choose to make it, guaranteed delicious 🙂 I asked a friend how she likes her cornbread and she said all of the above. Iike that answer! Why choose one when you can enjoy both world of cheese and jalapeno pepper.

Perfect for Busy Morning

Short on time but craving something warm and satisfying? This cornbread is a great option for a quick and easy breakfast. You can whip it up in less than 30 minutes, making it ideal for those hectic mornings when you need something hearty and freshly bake. This is one of those recipe where you do not need to make a lot of planning. I often make this in a spur of the moment when I just feel like having a cornbread, just like today 🙂

Minimal Effort, Maximum Taste

Who says you need to spend hours in the kitchen to make something delicious? This recipe requires minimal effort but delivers big on flavor. It’s a straightforward way to enjoy homemade bread without the fuss. This is great bread to bake for beginner bakers or kids who are old enough to do basic mixing.

What Makes This Recipe Stand Out

What I love most about this cornbread is how quick and easy it is to make. It comes out moist, with wonderfully crunchy sides and bottom thanks to the cast iron pan. There’s a perfect balance of sweet and salty, with a subtle zing from the jalapeño peppers.

A Flavourful Twist

The grated cheddar cheese adds plenty of texture and depth of flavor. Each bite is a delightful mix of moist bread, melted cheese, and a hint of heat. It’s fantastic on its own or paired with your favorite soup or stew. And let’s be honest—the crunchy bottom is what makes this bread extra delicious, I simply acnnot stop admiring how nice the crunchy bottom. The sound of the crunch when I bit on the sliced bread was music to my year.

Give it a Try

So if you’re in the mood for some homemade comfort food without the hassle, this small batch jalapeño and cheese cornbread is the way to go. Grab your cast iron pan and get baking—you won’t regret it! Promise 🙂

About This Recipe

• Ease in Making the Recipe: I consider this an easy recipe. You will need a hand mixer for creaming the egg and sugar. This is the only part that would take more time to, about 3 – 5 minutes. All the rest of the steps are just adding the wet ingredients, sifting the dry ingredients and adding the cornmeal and corn kernels. Once you have the batter ready, simply pour it in a pan lined with parchment paper. This is one thing this I like about this recipe, a single pan no need to prepare liners as when making muffins. It’s really easy.
• Ingredients: Apart from the cornmeal and corn kernel which is probably not a staple in your kitchen, the rest of the ingredients are basic. The usual egg, butter, sugar, milk, salt. You can also add grated cheese on top, or mix in some chopped jalapeños. Chives or even green onion. Pretty flexible and easy to make variations.
• Texture, Taste & Flavor: This cornbread is soft and moist, with the top and edges slightly crunchy. It is not too sweet at all, just perfect in my opinion. It has a creamy buttery taste that I love, and a grainy corn texture that sets it apart from other quick bread.
• Make-Ahead: You can definitely make this ahead of time. Bake it at night and serve for breakfast the following day. You can even make it 3 days ahead and reheat it in oven when ready to serve. However, if you have time, I encourage you to make it the day you are serving it. I love this fresh out of the oven, slightly cooled but still warm to melt the butter. Yes, don’t skip spreading butter on top! It make a huge difference, taste so good.

Ingredients for Skillet Jalapeno & Cheese Cornbread

• All-Purpose Flour – an equal ratio to cornmeal but a nice soft texture
• Cornmeal – this is what gives that grainy gritty texture and corn flavour to the bread
• Baking Powder – helps the bread rise
• Salt – very important to enhance the taste
• Egg – provides structure to the bread
• Granulated Sugar – for sweetness and moisture. This bread is not too sweet, just perfect.
• Flavorless Oil – oil helps keep the bread moist. Because the cornmeal has a tendency to dry out the bread, adding oil keeps the bread soft.
• Milk – to hydrate the bread
• Butter – I used a combo of butter and oil. Butter provided the delicious creamy taste that you will love on this bread and nice crust
• Corn Kernel – I used the canned corn kernel but you can also use fresh corn and steam it then use a knife to remove the corn kernels
• Cheddar Cheese – grated sharp cheddar cheese or any cheese with strong flavour is recommended for a depth of flavour
• Jalapeno Pepper – I used pickled jalapeno but a fresh one will work too. If using fresh, make sure to remove the seeds.

SweetnSpicyLiving

Skillet Jalapeño & Cheese Cornbread – Golden, Spicy, and Extra Fluffy

Skillet jalapeño and cheese cornbread is the kind of cozy, savory bake that instantly upgrades any meal. It’s golden on the edges, soft in the center, and loaded with melty cheese and just the right kick of jalapeño heat. Baking it in a cast‑iron skillet gives it that irresistible crisp crust while keeping the inside tender and flavorful. Perfect with chili, barbecue, or simply warm with butter, this small‑batch cornbread never lasts long.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings: 6

Course: Bread

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

• 3 tablespoon unsalted Butter melted ( 2 tablespoon melted; 1 tablespoon for the pan)
• 3 tablespoon Full Fat Milk
• 2 tablespoon Flavourless Oil
• 1 Egg – room temperature
• 2 tablespoon Granulated Sugar
• 1/4 cup All-Purpose Flour
• 1/4 cup Cornmeal
• 1/2 teaspoon Baking Powder
• 1/3 teaspoon Salt
• 40 g Corn Kernel
• 50 g grated Cheddar Cheese
• 25 g chopped Jalapeño Pepper

Method

 

1. Preheat oven to 400F. Heat the cast iron pan inside the oven while making the cornbread batter. If using regular baking pan, no need to heat it up.
2. Mix the Wet Ingredients: In a small bowl, melted cooled butter, combine milk, oil and egg.
3. Add Dry Ingredients: In the same bowl, add the sugar, cornmeal, all-purpose flour, salt, baking powder, cheddar cheese and chopped jalapeño pepper.
4. Wet + Dry Ingredients: Mix until combined.
5. Pour the Batter: Remove the pan from the oven and add 1 tablespoon butter. Let the butter completely melt and brush the pan with it. Pour the batter in the pan and level it.
6. Bake: Bake at the pre-heated oven for 18 – 20 minutes.
7. Spread butter on top while the bread is still hot. An absolute MUST, trust me, butter is the way to go.
8. Re-heating: Best enjoyed while still warm. Re-heat leftover in toaster or oven for 10 minutes at 300F then a brush butter on top.

Video

Notes

For a nice crunchy bottom, use a cast iron pan if you have one.

Serving & Re-Heating

There is no right or wrong on how you serve and enjoy this bread, but for me the BEST wasy is to serve it warm with a smudge of butter on top. Trust me, if there is one place where you should be generous with t he use of butter, this cornbread please 🙂 This is a small batch so pretty much no leftover, but in case you have few pieces left, you can toast it to bring it back to life. You can also air-fry it or heat it in the oven. But seriously, I wouldn’t even bother heating up the oven for 1 or 2 pieces only. Toast it!

My Latest Video:

Featured Posts:

• Pumpkin Cornbread Muffin For Two
• Jalapeno and Cheddar Cheese Cornbread
• Roasted Tomato Basil Soup
• Creamy Tomato Basil Soup
• Minestrone Soup
• Chicken Macaroni Soup
• Chicken Vermicelli Soup
• Beef and Barley Soup
• Classic Cornbread Muffin

Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.

Facebook | Instagram | Pinterest | Twitter | YouTube

FOLLOW SWEETNSPICYLIVING ON SOCIAL MEDIA