Recipe courtesy of Paul Prudhomme

Cheesy Jalapeno Skillet Corn Bread

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 2 to 4 servings
Share This Recipe


Seasoning Mix:

2 1/4 teaspoons salt

1 1/4 teaspoons ground dried New Mexico chile peppers

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon ground dried chipotle chile peppers

3/4 teaspoon ground cumin

3/4 teaspoon garlic powder

Vegetable Mixture:

2 tablespoons unsalted butter

4 tablespoons cottonseed oil, preferable, or vegetable oil, in all

1 1/2 cups chopped red onions

1/2 cup fresh poblano chile peppers, seeded and chopped

1/2 cup fresh Anaheim chile peppers, seeded and chopped

1/2 cup fresh red (preferably, or use green) jalapeno chile peppers, seeded and chopped

Cornbread Batter:

3/4 cup corn flour

1 1/4 cups all-purpose flour

3/4 cup sugar

1/2 cup cornmeal

1 tablespoon plus 2 teaspoons baking powder

1 large egg, beaten

1 1/2 cups milk

5 tablespoons unsalted butter, melted and cooled to room temperature

1 cup Cheddar, freshly grated

1 cup Monterey Jack, freshly grated


  1. Combine the seasoning mix ingredients in a small bowl.
  2. In a 12-inch skillet over high heat, combine the butter with 2 tablespoons of the oil. As soon as the butter melts, add the onions, all the chile peppers, and 1 tablespoon plus 2 teaspoons of the seasoning mix. Stir well, then cook, stirring occasionally, until the vegetables begin to brown, about 6 to 8 minutes. Remove from the heat and set aside to cool to room temperature. The mixture should be a golden tan color, the onions a medium tan brown, and the peppers dark red and dark green. The vegetables retain a slight crunch.
  3. Preheat the oven to 350 degrees F.
  4. While the vegetables are cooling, make the cornbread batter. Combine the corn flour, all-purpose flour, sugar, cornmeal, baking powder, and the remaining seasoning mix in a large bowl. Add the egg, milk, melted butter, 1/2 cup each of the grated Cheddar and Monterey Jack, and the vegetable mixture. Mix until just combined.
  5. Pour the remaining 2 tablespoons oil into a 12-inch cast-iron skillet. Make sure that the oil covers the entire bottom of the skillet; lift and roll the skillet if necessary. Heat the oil just until it begins to smoke, about 4 to 5 minutes. Add the batter to the skillet, the mixture will begin to sizzle right away. Remove the skillet immediately and sprinkle the top of the batter evenly with the remaining 1/2 cup each Cheddar and Monterey Jack.
  6. Bake until a knife inserted into the middle of the cornbread comes out clean, about 30 minutes. Remove from oven and let stand for 10 minutes before cutting.