Texas-style cornbread is bolder and more savory than its sweet Northern cousin — less sugar, more corn flavor, and loaded with sharp cheddar and fresh jalapeños for real Tex-Mex character. Traditionally baked in a sizzling-hot cast-iron skillet, the butter-greased pan gives you a crackly, golden-brown crust against a soft, tender crumb. This is a no-yeast quick bread, ready in under an hour — perfect alongside chili, barbecue, or brisket.

Under 1 hour

Beginner friendly

1 skillet (8–10 servings)

1½ cups yellow cornmeal (210g)
1 cup all-purpose flour (125g)
1 tablespoon sugar (optional)
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1¼ cups buttermilk (300ml)
2 large eggs
½ cup unsalted butter, melted (115g)
1 cup sharp cheddar, shredded (115g)
2 jalapeños, seeded and finely diced
1 cup corn kernels (fresh, frozen, or canned)
2 tablespoons butter or bacon fat, for the skillet

Preheat the oven to 400°F (205°C). Place a 10-inch cast-iron skillet in the oven while it heats. The hot pan is what gives the cornbread its signature crackly crust.

In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.

Pour the wet ingredients into the dry and stir just until no dry streaks remain — do not overmix. Fold in the shredded cheddar, diced jalapeños, and corn kernels.

Carefully remove the hot skillet from the oven. Add the butter or bacon fat and swirl to coat the bottom and sides — it should sizzle. Immediately pour the batter into the hot skillet. You should hear it crackle.

Return the skillet to the oven and bake for 22–28 minutes, or until the top is deeply golden brown and a toothpick inserted into the center comes out clean.

Let the cornbread cool in the skillet for 10 minutes. Slice and serve warm with butter, honey butter, or alongside chili or barbecue.

A blazing-hot cast-iron skillet is the secret to restaurant-style cornbread. If you don't have cast iron, a 9-inch square baking pan works — just preheat it in the oven the same way.

For extra richness, swap half the butter for bacon grease. For a milder version, remove more of the jalapeño seeds and membranes, or swap in poblano peppers for warmth without heat.

Breads, cornbread, texas, jalapeno cheddar