Whole-Grain Roasted Jalapeño Cornbread

This skillet cornbread makes a great side to a warming stew or chili. Serve it warm slathered with butter.

16 pieces
Prep Time
20 min
45 min


  • 2 jalapeño chile peppers
  • 1¼ cups yellow cornmeal
  • ¾ cup white whole-wheat flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • ½ tsp baking soda
  • 1¼ cups buttermilk, room temperature
  • 2 large eggs, room temperature, beaten
  • 1 tbsp raw honey
  • ½ cup organic unsalted butter, melted and cooled, divided
  • 1 cup thawed frozen corn kernels, patted dry


1. Heat a 9- to 10-inch cast iron skillet on medium. Add jalapeños and roast, turning often, until skin is charred all over, 7 to 10 minutes. Transfer to a bowl, cover and let steam for 10 minutes.

2. Preheat oven to 425ºF; place skillet in oven as it heats. In a large bowl, combine cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together buttermilk, eggs and honey. Place peppers on a cutting board; slip off charred skins. Trim ends, halve and remove seeds. Mince peppers.

3. Pour buttermilk mixture into cornmeal mixture; stir until almost combined, then stir in all but 1 tbsp butter. Fold in peppers and corn. Pour reserved 1 tbsp butter into hot skillet; quickly swirl to coat skillet. Immediately pour in batter. Bake until golden, set and a toothpick inserted into center of cornbread comes out clean, 14 to 18 minutes. Let cool in pan on a wire rack for at least 10 minutes before serving.

Nutrition Information

  • Serving Size 1/16 of recipe
  • Calories 138
  • Carbohydrate Content 15 g
  • Cholesterol Content 41 mg
  • Fat Content 8 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 4 g
  • Sodium Content 262 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 1 g