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An iron skillet with freshly baked jalapeño cornbread sits on top of a wooden cutting board.

Jalapeño Cornbread


  • cups self-rising corn meal
  • ½ tsp salt
  • 3 eggs
  • 1 cup sour cream
  • 1 stick butter melted, (plus more for the skillet)
  • 15 oz. creamed style corn
  • 2 tbsp honey
  • 1 jalapeño, diced remove seeds, if desired.


  1. Place 2 tablespoons of butter into a 10-inch skillet.

  2. Set the skillet in the oven and preheat to 425°.

  3. Mix together all ingredients in a large bowl, stirring until just combined.

  4. When the oven is preheated, remove the skillet and pour in the batter.

  5. Bake for 18-23 minutes until the cornbread is golden brown.