Breads & Doughs, Gemma's Best Recipes Gemma’s Best Ever Cornbread 4.66 from 141 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe Baked in a cast iron skillet and studded with spicy jalapeños and cheddar cheese, this is my Best-Ever Cornbread! By Gemma Stafford | March 7, 2019 | 218 Last updated on November 16, 2019 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! One of my all-time favorite savory things to bake is cornbread! Full of texture, both salty and sweet, there is nothing like homemade cornbread dipped into a big bowl of chili or slathered with my Homemade Butter and a drizzle of honey! Baked in a cast iron skillet and studded with spicy jalapeños and cheddar cheese, this is my Best-Ever Cornbread recipe! Once you give it a try you will never look at boxed cornbread the same way again. I would also just like to point out to my fellow Bold Bakers that it took me a while to get to this recipe. I had made many, many cornbreads over the years but I was never happy with the results. They were either too dry or not ‘corny’ enough. This is a perfect balance of sweet, savory, and a little kick of heat from the jalapeños. How do you make moist cornbread? One of the things that makes this my Best-Ever Corn Bread recipe is the addition of fresh, blended corn. This adds moisture, texture, and sweetness of the blended fresh corn gives the batter an unmistakable amount of flavor and ensures the final bread won’t dry out even a day or two after it’s baked. To blend the fresh corn I use a food processor, but you can use a blender or do this by hand with a knife. This, in combination with the gooey cheese, milk, and eggs, take my cornbread to the next level! What if I don’t have a cast iron skillet? I chose to make this in my GoodCook 10-inch Cast Iron Skillet, as it makes the bread nice and crisp on the outside and makes for a really fun presentation. If you don’t have an oven-safe skillet, you can always bake this in a 9-inch cake tin — and it will come out every bit as tasty! How long can I store cornbread — and how? Cornbread is a great make-ahead bread! After you bake the bread off you can store any leftovers in an airtight container at room temperature for up to 4 days, but I highly doubt it will last that long! What can I add to my cornbread recipe? I chose to add some kick to this cornbread by adding chopped jalapeño peppers. I love the extra layer of flavor this adds in contrast to the sweet corn and salty cheese. If you don’t like spicy foods, feel free to leave them out. My Best-Ever Corn Bread can really be dressed up any way you like, I also like to add bacon and chopped green onions for another variation, YUM! Can cornbread be frozen? This is a great bread to keep stored in the freezer for up to 8 weeks. I pre-slice the loaf so I can easily grab a slice when the mood strikes me. To thaw the cornbread allow it to defrost in the fridge, then once fully defrosted toast it up or warm in the microwave and enjoy! Get More Recipes! 3 Ingredient Flatbread No-Knead Whole Wheat Bread Gluten-Free Banana Bread And don’t forget to follow Bigger Bolder Baking on Pinterest! Try These Recipes! Sourdough Banana BreadHomemade Cheez-Its With Real CheddarHomemade Wheat ThinsBest Quick Bread Recipes Watch The Recipe Video! Play Gemma's Best Ever Corn Bread Recipe 4.66 from 141 votes Print Recipe Add to Favorites Loading… Baked in a cast iron skillet and studded with spicy jalapeños and cheddar cheese, this is my Best-Ever Cornbread recipe! Author: Gemma Stafford Servings: 14 slices Dinner Cheese Oven Frying Pan Prep Time 25 minsCook Time 40 minsTotal Time 1 hr 5 mins Baked in a cast iron skillet and studded with spicy jalapeños and cheddar cheese, this is my Best-Ever Cornbread recipe! Author: Gemma Stafford Servings: 14 slices Ingredients 1 3/4 cups (9oz/271g) corn, (fresh, tinned or frozen)1 cup (8floz/225ml) milk2 eggs1/4 cup (2 ½ oz/71g) honey1/4 cup (2oz/57g) butter, divided then melted1 1/2 cups (7 1/2oz/213g) sharp cheddar cheese, grated 2 jalapeno pepper, large, chopped 1 cup (5oz/142g) yellow corn meal, fine3/4 cup (3 ¾oz/105g) all-purpose flour1 tablespoon baking powder1/2 teaspoon salt Instructions Pre-heat the oven to 400°F (200°C).First, roughly blend the corn until it is in small chunks. You can do this in a food processor or by hand with a knife. Set aside.In a medium bowl whisk together the milk, egg, honey and 2 tablespoons of butter, melted.Next stir in the blended corn, grated cheddar, and chopped jalapeños.In a separate bowl, mix together the cornmeal, flour, baking powder, and salt.Add the dry ingredients into the wet and whisk together until just combined. Take care not to over mix. Place the remaining 2 tablespoons of butter into a 10-inch skillet or cake pan and heat in the oven for 5 minutes. Pour the batter into the hot skillet. Bake the cornbread for 35-40 minutes or until it's golden brown.Remove from the oven and let stand for 15 minutes before serving.Store any leftover cornbread in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 8 weeks. To thaw, remove from the freezer and let stand at room temperature until soft. Warm and enjoy. Play Recipe Notes Consult my Egg Substitute Guide and swap eggs 1:1 with flax egg!