Save A vibrant, moist cornbread bursting with tangy pickles and spicy jalapeños. Perfect for barbecues, chili nights, or a flavorful snack, this Southern-inspired bread brings a bold twist to classic cornbread.
The first time I baked this pickle jalapeño cornbread, my friends were skeptical—until they tasted it warm from the oven! Every slice vanished quickly, and now it’s a must-have side for our family cookouts.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Yellow cornmeal: 1 cup (170 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Whole milk or buttermilk: 1 cup (240 ml)
- Large eggs: 2
- Vegetable oil or melted unsalted butter: 1/4 cup (60 ml)
- Shredded sharp cheddar cheese: 3/4 cup (120 g)
- Chopped dill pickles, well drained: 1/2 cup (80 g)
- Finely chopped jalapeños (fresh or pickled), adjust to taste: 1/4 cup (30 g)
- Pickle juice (from the jar): 2 tbsp
- Chopped fresh chives or green onions (optional): 2 tbsp
Instructions
- Prep Oven:
- Preheat your oven to 400°F (200°C). Grease an 8-inch (20 cm) square baking pan or a 10-inch (25 cm) cast-iron skillet.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Whisk Wet Ingredients:
- In a separate bowl, whisk together milk (or buttermilk), eggs, oil (or melted butter), and pickle juice until well combined.
- Combine:
- Add the wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix.
- Add-Ins:
- Fold in the cheddar cheese, pickles, jalapeños, and chives (if using).
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Serve:
- Cool for 10 minutes before slicing and serving warm.
Save Every holiday, my kids ask for this special cornbread. We love to share it warm as a snack after long afternoons in the garden.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, 8-inch square pan or 10-inch cast-iron skillet, spatula.
Notes
For extra heat, leave jalapeño seeds or add a pinch of cayenne. Substitute Monterey Jack or pepper jack cheese for a different flavor. Serve with honey butter or alongside chili.
Nutritional Information (per serving)
Calories: 245. Total Fat: 12 g. Carbohydrates: 27 g. Protein: 7 g.
Save This cornbread’s lively flavor and luscious texture make it unforgettable. Serve warm and enjoy the subtle tang and heat with every bite.
Recipe Guide
- → Can I use buttermilk instead of whole milk?
Yes, both whole milk and buttermilk work well; buttermilk gives a richer, tangier flavor.
- → How do I adjust the spice level?
For more heat, add extra jalapeños or leave seeds in. For less spice, use fewer jalapeños and remove seeds.
- → What cheese alternatives are best?
Monterey Jack or pepper jack cheeses are great substitutes for sharp cheddar, offering varied flavors.
- → How can I make it gluten-free?
Use a 1:1 gluten-free flour blend in place of regular all-purpose flour for a gluten-free option.
- → Can I bake this in a cast-iron skillet?
Yes, a 10-inch cast-iron skillet creates crispy edges and an evenly baked cornbread.
- → What pairs well with this cornbread?
Serve with honey butter, chili, barbecue dishes, or fresh salads for a complete meal.
- → Can I prepare ahead and store leftovers?
Store cooled cornbread in an airtight container for up to 3 days, or freeze for longer storage.