If using fresh jalapeños, taste test them first. Some jalapeños can be very hot and some can be as mild as bell peppers. If you get scorching chiles, you may want to scale back a bit. If they are too mild, taste the seeds, if there’s heat in the seeds, make sure you use the seeds. If the chiles just aren’t hot, add some chile pepper flakes to the batter.
1 Preheat the skillet: Put the canola oil in a 9 or 10 inch cast iron skillet and place the skillet in the oven. Heat oven to 400°F with the skillet inside.
2 Whisk together the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking soda and salt.
3 Whisk together the yogurt, milk, egg: In a separate bowl, whisk together the yogurt, milk, and egg.
4 Combine wet with dry and add the butter, chiles, corn, and cheese: Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
Stir in the melted butter, the chopped jalapeños, corn, and cheese.
5 Pour batter into hot skillet: Once the oven has reached 400°F and the skillet is hot, carefully remove the empty skillet from the oven (double up the pot holders, the handle is hot!). Pour the cornbread batter into the skillet, and smooth the surface with a wooden spoon or spatula.
6 Bake: Return the skillet to the oven and bake for 20 to 25 minutes, until lightly browned on top and a skewer inserted into the center comes out clean.
7 Let rest before cutting: Let the jalapeño cornbread rest in the skillet for 10 to 20 minutes before cutting wedges and serving. Remember that the skillet is still very HOT. I recommend keeping a pot holder draped over the handle, or rubbing the handle with ice to cool it down. (I’ve burned my hand picking up a hot skillet; it’s no fun.)
Serving tip—drizzle with honey! There’s plenty of butter in the batter, none extra needed.
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