Jalape\u00f1o Jack Cornbread

[Photograph: Carrie Vasios]

This skillet cornbread gets its heat from pepper jack cheese and jalapeño peppers.

Check out other recipes from Serious Entertaining: Chili Night »

Adapted from The Pioneer Woman Cooks!

Jalapeño Jack Cornbread

About This Recipe

Yield:serves 8
Active time:20 minutes
Total time:45 minutes
Special equipment:cast iron skillet


  • 1 cup yellow corn meal
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup diced pepper jack cheese
  • 1/4 cup diced jalapeno
  • 1/4 cup vegetable shortening


  1. 1

    Preheat oven to 450°F. In a large bowl, whisk together cornmeal, flour, salt, pepper, baking powder, and baking soda.

  2. 2

    In a medium bowl, whisk together buttermilk, milk, and egg until combined.

  3. 3

    Stir wet ingredients into cornmeal mixture, mix until incorporated. Stir in cheese and jalapeño.

  4. 4

    Put shortening in cast iron skillet. Place skillet in oven and heat until shortening is translucent and completely melted.

  5. 5

    Take skillet out of oven. Carefully pour shortening into batter, leaving a thin layer of shortening in skillet. Mix until well combined. Pour batter back into skillet and bake until cracked and golden, 25 minutes.


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