Roasted Corn and Jalapeño Cornbread

Some recipes just belong to cast iron. This cornbread is one of them. It’s everything I love about fall — warm, golden, and unapologetically buttery. The roasted corn adds a sweetness that sneaks up on you, while the jalapeño cuts through with a gentle kick.

I don’t think cornbread should ever be shy. I want mine to greet me with a crunch, to taste like butter browned right to the edge of comfort. The kind of texture that makes you pause mid-bite because somehow, it’s both crispy and soft all at once.

And when that skillet hits the table, there’s this small moment of quiet before the first slice — a moment that makes the whole kitchen smell like home.

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Roasted Corn and Jalapeño Cornbread Recipe

Crispy edges. Buttery, tender crumb. Studded with sweet roasted corn. A kiss of heat from jalapeño.

Servings: 8 slices

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients

Dry ingredients:

• 1 cup medium-coarse yellow cornmeal

• 1 cup all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¾ teaspoon kosher salt

• 2 tablespoons sugar (optional, but helps with browning)

Wet ingredients:

• 2 large eggs

• 1 cup buttermilk (or ¾ cup milk + 1 tbsp lemon juice, rested 5 min)

• ½ cup sour cream or Greek yogurt (adds tang + tenderness)

• 8 tablespoons (1 stick) melted unsalted butter, divided

Add-ins:

• 1 cup roasted corn kernels (fresh, frozen, or canned — lightly charred in a skillet)

• 1 jalapeño, finely diced (seeds removed for mild heat, keep some for spice)

• Optional: ½ cup shredded sharp cheddar (for a melty middle)

Instructions

1. Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven with 2 tablespoons of butter to preheat — this creates that signature crispy bottom crust.

2. Roast your corn: In a dry skillet over medium-high heat, cook corn until golden and slightly charred (5–7 min). Set aside.

3. Whisk dry ingredients in a large bowl.

4. In another bowl, combine eggs, buttermilk, sour cream, and 6 tablespoons melted butter.

5. Fold wet into dry just until combined. Do not overmix. Stir in roasted corn, jalapeño, and cheddar (if using).

6. Carefully remove skillet from the oven. Swirl the melted butter around to coat the bottom and sides, then immediately pour the batter in — it should sizzle slightly.

7. Bake 20–25 minutes, until golden brown with crisp edges and a deep buttery aroma.

8. Brush the top with a little extra melted butter right out of the oven for shine and flavor. Let rest 10 minutes before slicing.

Serving Notes

• Serve warm with honey butter or a drizzle of hot honey for that sweet heat contrast.

• Perfect alongside chili, gumbo, or creamy soups.

• Leftovers reheat beautifully in a hot skillet with a dab of butter.