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Gemma’s Best Ever Cornbread

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Baked in a cast iron skillet and studded with spicy jalapeños and cheddar cheese, this is my Best-Ever Cornbread!


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!

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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!

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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!

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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!

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4.66 from 32 votes
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Gemma's Best Ever Corn Bread Recipe
Prep Time
25 mins
Cook Time
40 mins
Total 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!

Course: bread
Cuisine: American
Servings: 14 slices
Author: Gemma Stafford
Ingredients
  • 1 3/4 cups (9oz/271g) corn, (fresh, tinned or frozen)
  • 1 cup (8floz/225ml) milk
  • 2 eggs
  • 1/4 cup (2 ½ oz/71g) honey
  • 1/4 cup (2oz/57g) butter, divided then melted
  • 1 1/2 cups (7 1/2oz/213g) sharp cheddar cheese, grated
  • 2 jalapeno pepper, large, chopped
  • 1 cup (5oz/142g) yellow corn meal, fine
  • 3/4 cup (3 ¾oz/105g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Instructions
  1. Pre-heat the oven to 400°F (200°C).

  2. 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.

  3. In a medium bowl whisk together the milk, egg, honey and remaining 2 tablespoons of melted butter.

  4. Next stir in the blended corn, grated cheddar, and chopped jalapeños.

  5. In a separate bowl, mix together the cornmeal, flour, baking powder, and salt.

  6. Add the dry ingredients into the wet and whisk together until just combined. Take care not to over mix. 

  7. Place the remaining 2 tablespoons of butter into a 10-inch skillet or cake pan and heat in the oven for 5 minutes. 

  8. Pour the batter into the hot skillet. Bake the cornbread for 35-40 minutes or until it's golden brown.

  9. Remove from the oven and let stand for 15 minutes before serving.

  10. 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.

Watch the Recipe Video!

Recipe Notes

Consult my Egg Substitute Guide and swap eggs 1:1 with flax egg!

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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34 Comments

Write a Comment and Review

  1. Scarlett on May 1, 2019 at 4:40 pm

    Hello Gemma Thank you so much for all your recipes so far all that l have came out delicious !!!

    • Gemma Stafford on May 1, 2019 at 6:24 pm

      I’m thrilled to hear that, Scarlett!

      Thanks so much for trying it out.
      Best,
      Gemma.

  2. Rana Othman on March 28, 2019 at 4:00 pm

    I LOVE cornbread and this recipe was a hit at my friends’ game night. Thanks Gemma!!

    • Gemma Stafford on March 28, 2019 at 5:14 pm

      I’m delighted to hear that!!!

      Thanks for trying it out 🙂
      Gemma.

  3. Sharonetti on March 16, 2019 at 2:27 pm

    Hi Gemma, Your cornbread recipe sounds so delicious and I cant wait to try it! However, any kind of peppers don’t like my husband! Would it change the recipe much if I omit them? He also can’t do green onions (waaa!) Thanks for all your great recipes!

    • Gemma Stafford on March 16, 2019 at 9:11 pm

      HI,

      No worries, you can just leave out the chili pepper.Bacon and onion would make a nice addition. Or even roasted red peppers. Otherwise on it’s own will still be really good.

      Best,
      Gemma.

  4. debra on March 14, 2019 at 11:03 am

    I made the corn bread last night and it was so delicious.
    After the corn bread was done , I poured some butter milk on top of it. OMG.
    Thanks for sharing

    • Gemma Stafford on March 15, 2019 at 8:21 am

      Hi Debra,
      Thank you for the kind words, and for the tip too ,1 would never have thought of that! I am thinking this is a natural buttermilk? Good that you are baking with us,
      Gemma 🙂

  5. Brian Curran on March 12, 2019 at 7:29 am

    Good morning Chef Gemma, I’ve uploaded my photos of your Best Ever Cornbread recipe we’d (Erin & myself) made from the other day. Apologies if you’ve received more than one attempt! 🙁 Brian Curran

    • Gemma Stafford on March 13, 2019 at 3:13 pm

      Ugh Brian I’m not seeing a photo. I went and double checked.

      Would you mind trying again if you can. We are having some issues with this feature so our apologies.

      Best,
      Gemma.

    • Brian Curran on March 13, 2019 at 3:44 pm

      Hi Gemma, Is it possible one went through? This time it stated “Thank you for submitting We will review and approve.” I’ll try again too. Brian

      • Gemma Stafford on March 13, 2019 at 4:14 pm

        Let me check again, Brian. I didn’t see it in the approval folder.

        Best,
        Gemma.

  6. Brian Curran on March 10, 2019 at 3:16 pm

    Brian Curran here…..again. I have a couple of pics but wasn’t sure how to attach them with th
    e post?

  7. Brian Curran on March 10, 2019 at 3:11 pm

    Hi Gemma! I’ve been busy of late and haven’t been to the oven in a bit but viewed your new Best Ever Corn Bread recipe and had to try it. I’d mentioned it to my daughter, Erin, & I’d gone over to her home nearby to make your new corn bread recipe together while her husband, Michael, was out river rafting in N. California. I added scallions as suggested and (OMG) Oh My Goodness! It turned out as promised and we both loved it! We did manage to save some for Michael’s return….great sacrifice but we know he’ll appreciate it. It was delicious and a meal in itself! Brian

    • Gemma Stafford on March 12, 2019 at 2:43 am

      Hi Brian,
      Good to hear from you. Haha! delighted this went down so well with your family. I bet Michael comes home ready to eat the table, lucky boy to have this waiting for him. Thank you for this lovely review I appreciate it.
      Yes, a pic would be great. Under the recipe there is a SUBMIT button. When you click on this it asks you to select the picture, you then find it on the camera roll, and click on that. If you make a mistake you can cancel it out. We moderate the pics too to make sure thsat peole are not loading photos they do not wish to make public, so all will be well.
      Good that you are here,
      Gemma 🙂

      • Brian Curran on March 13, 2019 at 9:20 pm

        Hi Gemma, Tried reformatting the pictures…fingers crossed! Brian

        • Gemma Stafford on March 14, 2019 at 3:20 am

          Brian, haha! I got them, and they look amazing, think too many came to the website, I was having a tech issue too. However, thank you for sharing these, I am impressed! so very well done,
          Gemma 🙂

          • Brian Curran on March 14, 2019 at 7:20 am

            Hey Gemma, Glad to know the photos finally came through! Ah well, I’ll take a feast to famine any day! Sorry for the duplicates. Brian

            • Gemma Stafford on March 15, 2019 at 2:43 am

              Haha! Brian, I clicked the wrong button, I am used to duplicate photos, usually post the best of the bunch. I am expecting more from you now that you managed this lot, well done, off to the kitchen now and carry on baking!
              Gemma 🙂



  8. elle on March 10, 2019 at 7:21 am

    I just baked this and for some reason it came out brunt the crust, but still undercooked . Not sure what went wrong

    • Gemma Stafford on March 11, 2019 at 9:40 am

      Hi there, that’s strange, what kind of pan did you use? It sounds like the pan did not heat up evenly.

  9. Charlotte on March 9, 2019 at 7:56 am

    Any subs for the flour to make this gluten free?

    • Gemma Stafford on March 9, 2019 at 5:09 pm

      You could try a gluten free ap flour Charlotte. You can also try almond flour but that won’t be a sub 1:1.

      Hope this helps,
      Gemma.

  10. Lisachattin on March 8, 2019 at 8:18 pm

    I made your best ever cornbread tonight. It was so good!! Thank you Gemma

    • Gemma Stafford on March 9, 2019 at 6:45 am

      yay!!!! I love to hear that!

      Thanks, Lisa 🙂

  11. GretaMichelle on March 7, 2019 at 1:59 pm

    I have been having problems uploading my images. I keep getting
    “there was an error” 😢

    • Gemma Stafford on March 11, 2019 at 10:28 am

      I’m sorry to hear that, did you get it to work?

  12. Sue Bowen on March 7, 2019 at 10:31 am

    Hi Gemma I haven’t seen cornmeal in U.K. supermarkets so should I used polenta or semolina in the cornbread recipe.

    • Gemma Stafford on March 9, 2019 at 6:14 am

      Great question,Sue.

      So semolina isn’t corn, it’s durum wheat so that won’t work. Polenta is processed corned so I think that would be your best option.

      If you try it please let me know how it turns out. I’m sure other bakers would love to know.

      Best,
      Gemma.

      • Cheryl on March 10, 2019 at 1:46 pm

        I made it this weekend with polenta (thanks to Waitrose for guiding me on that) and it was delicious. Will definitely be making this again, thanks.

        • Gemma Stafford on March 12, 2019 at 5:43 am

          Hi Cheryl,
          well done Waitrose! shows how good staff can really help out. I had not thought of polenta as a name for it, but of course it is cornmeal! Would’t mind but I love polenta, in all its guises. Thank you for this input,
          Gemma 🙂

          • Dawn on March 21, 2019 at 4:23 pm

            Hi Gemma,
            Would corn flour work instead of cornmeal? I live in Fiji and am struggling to find cornmeal here.
            Thanks,
            Dawn.

            • Gemma Stafford on March 21, 2019 at 4:50 pm

              Hi, corn flour is actually corn starch which is a thickening agent, not actually ground corn, so i would not suggest that.



    • Anna on March 10, 2019 at 9:23 am

      You can find cornmeal in independent shops and supermarkets, I got mine from a local Indian supermarket here in UK

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