Smoked Cheddar & Candied Jalapeño Cornbread Recipe

This post for smoked cheddar candied jalapeno cornbread was updated March 2016 as part of a photo refresh to showcase better images for an already-loved recipe.

I finally bought a cast iron skillet after wanting one for years. I plan to get another so I can pass a seasoned pan down to Princess A when she has her own kitchen. A familiar, well-used skillet can make a new kitchen feel like home, and I love the idea of a piece of cookware carrying memories and countless meals.

Cast iron transforms food: meats get an excellent sear, vegetables caramelize with crispy edges, and breads develop a golden crust that other pans can’t match. That crust is the reason I rarely made cornbread before—now that I have it, I adapted my recipe to deliver a crisp, golden bottom and a tender interior.

This cornbread is packed with smoked cheddar and the sweet-heat of candied jalapeños. It’s irresistible. The Godfather, who isn’t usually a cornbread fan, was not pleased when I ate almost the entire slice I had cut for photos. We usually share the first slice, but this one vanished quickly—worth every bite.

We enjoyed this cornbread the night before starting our Whole 7 plan, alongside my crockpot chili. It’s a comforting side for soups and chilis, and it’s also fantastic toasted the next morning with an egg.

This recipe uses candied jalapeños I’ve shared before. They’re easy to make at home and add a unique sweet-heat that’s difficult to find in stores. A batch takes about an hour and keeps well for adding to cornbread, tacos, sandwiches, and more.

Note about the new photos:

Even the reshoot photos are a few months old. Updating them has been a useful way to chart how my photography style has changed over time. I’m enjoying the progress and not planning further updates right now.

Smoked Cheddar Candied Jalapeno Cornbread

Yield:
8-10

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Cheesy, savory cornbread with a sweet-spicy kick from candied jalapeños—a great twist on classic skillet cornbread.

Ingredients

• 8 oz smoked cheddar, cut into 1/4″ cubes
• 1 cup yellow cornmeal
• 1/3 cup all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 egg
• 1 cup buttermilk
• 4 tbsp unsalted butter, divided
• 3 tbsp chopped candied jalapeño slices

Instructions

1. Preheat the oven to 400°F (200°C).
2. Melt 2 tablespoons of butter in a cast iron skillet over medium heat. If you don’t have cast iron, a stone baking dish or metal pan will work—coat the pan with butter to prevent sticking.
3. In a bowl, whisk together the cornmeal, flour, baking soda, baking powder, and salt.
4. In another bowl, beat the egg and stir in the buttermilk. Melt the remaining 2 tablespoons of butter and add it to the wet ingredients.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Fold in the candied jalapeños and smoked cheddar cubes.
7. Pour the batter into the prepared skillet and spread it evenly with a spatula.
8. Bake for 15–20 minutes, or until the cornbread is set and a toothpick inserted near the center comes out clean.
9. Serve warm and enjoy.

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