Breads & Doughs, Gemma's Best Recipes

Gemma’s Best Ever Cornbread

4.48 from 51 votes
Baked in a cast iron skillet and studded with spicy jalapeños and cheddar cheese, this is my Best-Ever Cornbread!
cornbread, cornbread recipe, homemade cornbread, how to make cornbread, jalapeno cornbread, making cornbread, cornbread help, cornbread at home, best cornbread, perfect cornbreaed, classic cornbread, ultimate cornbread, best cornbread recipe, homemade cornbread recipe, bigger bolder baking, best ever, gemma stafford,

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!

cornbread, cornbread recipe, homemade cornbread, how to make cornbread, jalapeno cornbread, making cornbread, cornbread help, cornbread at home, best cornbread, perfect cornbreaed, classic cornbread, ultimate cornbread, best cornbread recipe, homemade cornbread recipe, bigger bolder baking, best ever, gemma stafford,

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!

cornbread, cornbread recipe, homemade cornbread, how to make cornbread, jalapeno cornbread, making cornbread, cornbread help, cornbread at home, best cornbread, perfect cornbreaed, classic cornbread, ultimate cornbread, best cornbread recipe, homemade cornbread recipe, bigger bolder baking, best ever, gemma stafford,

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!

cornbread, cornbread recipe, homemade cornbread, how to make cornbread, jalapeno cornbread, making cornbread, cornbread help, cornbread at home, best cornbread, perfect cornbread, classic cornbread, ultimate cornbread, best cornbread recipe, homemade cornbread recipe, bigger bolder baking, best ever, gemma stafford,

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!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Watch The Recipe Video!

Gemma's Best Ever Corn Bread Recipe

4.48 from 51 votes
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
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!
Author: Gemma Stafford
Servings: 14 slices

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

  • 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.

Recipe Notes

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

 

Submit your own photos of this recipe

21 Images

Brian Curran

Brian Curran

Brian Curran

Brian Curran

Brian Curran

Brian Curran

64
Comments & Reviews

avatar

newest oldest most useful
Trudy Mann
Guest
Trudy Mann
1 month ago

Hi Gemma! Every recipe I have tried has been amazing, thank you for your wonderful straightforward and easy to understand recipes. I have a question, for those who don’t have a food processor, (I know you said you could even use a knife to chop the corn), I was wondering if you could use creamed corn and just adjust the milk value? (I really dislike it when people want to change the recipe), lol, but I was just wondering if this might be an option.

Shibani
Guest
Shibani
1 month ago

Hi Gemma, wanted to know is cornbread eaten with something alongside or just by itself is good enough?

Araceli Kaiser-Viramontes
Guest
Araceli Kaiser-Viramontes
1 month ago

Hello Gemma. I just made your cornbread. Can’t wait till is out of the oven! How can I double the recipe?

Meredith
Guest
Meredith
1 month ago

Hi Gemma!

Can this recipe be formatted for one of your microwave “mug” servings? Sorry for the inqiring mind here, but I just can’t stop imagining how good this might be as individual cornbread “muggins”.

Luisa
Guest
1 month ago

I’ve been looking for the perfect corn bread recipe and I finally found it. I made it for our Thanksgiving dinner yesterday, everyone loved it. I will be making it again and again , thank you Gemma

Susan
Guest
Susan
2 months ago

I just made your cornbread in a skillet. Though done, I thought it was a bit pale. Hmmm. A few minutes later, I found the melted butter in my microwave. I had omitted all the butter from the recipe! At this point dinner guests were arriving, so I just poured the melted butter over the still-warm cornbread. Everyone loved it. What a forgiving resilient recipe!

Gwynn
Member
2 months ago

My husband said this was the best cornbread he ever had. I agree with him totally! I posted a picture last night, and I need to work on my photography skills! 😉

RF74
Member
RF74
3 months ago

I forgot that I had run out of corn meal so I substituted it with 1/2 almond flour and 1/2 whole flour trying to get similar texture. It turned same great taste with interesting texture. Like a combination of corn bread and butter mochi. With cheese it can never taste bad! I’m not sure whether reducing liquid will help. Almond flour is too special.

RF74
Member
RF74
4 months ago

This reminds me of the Chinese corn pancake. I think if you cook the batter into pancakes, you’ll know how similar they’re. Fun to give it a go.

RF74
Member
RF74
4 months ago

This is my first corn bread from scratch! So amazing! Best corn bread I’ve ever had. Every detail is just what I want. Perfectly not over sweet, so moist but not sticky or gooey. The crust is a little bit crispy but not thick or hard. I left out jalapeño so my baby girl can enjoy it. She did! Big mahalo!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford