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Skillet Cornbread with Cheddar, Jalapeno, and Honey

This easy skillet cornbread recipe with jalapeno, cheddar, and buttermilk is perfectly sweet & savory at the same time. You're going to love that it gets crispy on the outside but stays so soft and moist on the inside!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Course Appetizer, Side Dish


For the Jalapenos (omit this step if you're not adding jalapenos to the batter)

  • 1 tablespoon butter
  • 1+ tbsp diced jalapenos or up to ½ cup of jalapenos, depending on your preference. I use about ¼ cup.

Dry ingredients

  • 1.25 cups flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1.5 teaspoon salt

Wet ingredients

  • 4 large eggs
  • ½ cup buttermilk
  • 1 + ¼ cup cheddar cheese shredded, 1 cup for the batter and the extra ¼ cup to sprinkle on top.
  • ¾ cup unsalted butter melted
  • ¼ cup honey
  • cup white sugar
  • ¼ cup brown sugar


  • Start by dicing your jalapeno. (Between 1 tablespoon to ½ cup depending on your preference. I use about I just use about ¼ cup)
    Add the diced jalapenos and a tablespoon of butter to the skillet. Then, I turn the oven on and let the butter melt and jalapeno soften as the oven heats up.
    Melt another ¾ cup of butter in the microwave and set aside to cool for a few minutes.
  • While the oven heats, beat the eggs in a large bowl. Then, add the buttermilk, 1 cup of shredded cheese, honey, melted butter (once it's cooled), and white and brown sugars in with the eggs.
  • In another bowl, mix the flour, cornmeal, baking powder, and salt.
    Then, combine the wet and dry ingredients in one bowl. No need to over-mix, just make sure everything's combined and incorporated well.
  • Once the oven has reached 400 F, remove the skillet and scoop the jalapenos into the cornbread batter and give it another mix. Then, add a bit more butter or oil to the hot skillet (be careful!) and swirl it around so the edges are greased.
  • Pour the batter into the greased skillet, and sprinkle the remaining ¼ cup of cheese on top.
    Place it in the oven for 15 minutes. Then, cover with tinfoil and cook for another 8-10 minutes — until the top is lightly crisp and set — a total of 23-25 minutes is perfect for mine!
    Best served fresh while it's nice and warm from the oven!


  • Don't skip covering your cornbread with tinfoil for the last 8-10 minutes of cooking. This helps keep it moist! 
  • I also leave the tinfoil on top while it cools to help retain the moisture. 
Keyword cornbread, skillet cornbread
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