Skillet Jalapeño Cornbread with Whipped Maple Butter

A Southern favorite with a twist. This crispy cornbread recipe with a little bit of heat is provides the perfect contrast to the sweet maple butter. And I love cornbread that is crunchy on the bottom but soft on the inside, smothered with enough butter so that some soaks in through the top of the bread.

When cutting the jalapeños be sure to remove the membrane and discard it along with the seeds. This will keep the jalapeño flavor without making the cornbread too spicy. Preheating the skillet before adding the batter will give you a beautiful golden brown crust on the bottom. If it sizzles when you add the batter, you’re doing it right. Serve this staple alongside rotisserie chicken, soups or as an appetizer in place of bread or dinner rolls.

Skillet Jalapeño Cornbread with Whipped Maple Butter

What’s in this recipe

Cornmeal

Cornmeal is made from dried corn and is extremely versatile. It can be used in anything from biscuits to cake. Look for a stone ground coarse cornmeal for this recipe. The coarse grind gives the recipe more texture.

Flour

Using half all-purpose flour and half cornmeal lightens up the recipe and keeps it from being too dense.

Granulated sugar

Adding just a bit of sugar enhances the other flavors in the cornbread.

Baking powder and baking soda

Both of these are used as a leavening agent in this recipe. Baking powder helps to add a little additional lift. Using both actually affects the browning of the bread as well.

Salt

When cooking, unless otherwise noted, I use coarse kosher salt as it tastes way better than iodized table salt. Iodized salt granules are much smaller and dissolve instantly, as opposed to larger kosher salt granules so you end up using more. I keep kosher salt for cooking in a small bowl next to my stove for easy access. The flavor also differs between brands – I typically use Mortons.

Eggs

Eggs help to create a fluffier bread and to act as a binding agent between all the ingredients.

Buttermilk

The typical American buttermilk is low-fat and is ideal for adding a tangy flavor and keeping the cornbread moist.

Sweet corn

While many cornbread recipes only use cornmeal I also add canned sweet corn for texture to this recipe. Fresh corn can always be used instead though I recommend sautéing the kernels until they are tender.

Jalapeños

Removing the seeds and membrane from the jalapeño cuts down on the spice while the good jalapeño flavor remains.

How to make skillet jalapeño cornbread

1. Heat the oven. the oven to 400ºF (200ºC).
2. Combine the dry ingredients. In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda and salt until combined.
3. Combine the wet ingredients. In a medium mixing bowl, whisk together the eggs, buttermilk, and melted butter.
4. Add the wet to the dry. Stir the buttermilk mixture to the flour mixture and stir until just combined. Next, add in the corn and jalapeño and stir until the ingredients are evenly distributed.
5. Heat the skillet in the oven. Heat an 8-inch cast-iron skillet in the oven for at least 10 minutes.
6. Bake. Butter the skillet then add the batter. Bake the cornbread until a knife inserted into the center comes out clean. Let cool.
7. Make the whipped jalapeño butter. In the bowl of a stand mixer fit with the whisk attachment, add the butter, milk and brown sugar and whisk until the sugar has dissolved and the mixture is light and fluffy. Add the maple syrup and continue to beat until incorporated. Remove to a small bowl.
8. Serve. Cut the cornbread into slices and top with the maple butter.

Other Recipes to Try

If you enjoy this jalapeño cornbread recipe, give these a try:

• Cheesy Corn Muffins with Charred Scallion Butter
• Peach Cornbread Upside-down Cake
• Brûlée Peaches with Cornmeal Buttermilk Biscuits

Skillet Jalapeño Cornbread with Whipped Maple Butter

Print Pin

Prep Time 10 mins

Cook Time 30 mins

Serves 8

US Customary – Metric

Ingredients:

For the jalapeño cornbread:

• 1 cup coarse yellow cornmeal
• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons kosher salt
• 2 large eggs, lightly beaten
• 1 cup buttermilk
• ¼ cup unsalted butter, melted, plus additional for greasing skillet
• ¾ cup canned sweet corn
• 2 tablespoons diced jalapeños

For the whipped maple butter:

• ½ cup unsalted butter, at room temperature
• 2 tablespoons whole milk
• 1 packed teaspoon dark brown sugar
• 2 tablespoons maple syrup

Instructions:

For the jalapeño cornbread:

• Preheat the oven to 400ºF (200ºC).
• In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt until combined.
• In a medium mixing bowl, whisk together the eggs, buttermilk, and melted butter. Add the buttermilk mixture to the flour mixture and stir until just combined. Add the corn and jalapeño and stir until the ingredients are evenly distributed.
• Heat an 8-inch cast-iron skillet in the oven for at least 10 minutes. Butter the skillet then add the batter. Bake the cornbread until a knife inserted into the center comes out clean, about 30 minutes. Let cool.

For the whipped maple butter:

• In the bowl of a stand mixer fit with the whisk attachment, add the butter, milk and brown sugar and whisk until the sugar has dissolved and the mixture is light and fluffy. Add the maple syrup and continue to beat until incorporated.
• Remove to a small bowl. If not using immediately refrigerate and bring back to room temperature before serving.

To serve:

• Serve the cornbread warm and cut into slices then topped with the maple butter.

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