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mini jalepeno cornbread in a small cast iron pan

Mini Jalepeño Cornbread

I love a big cast iron pan of cornbread, but most days call for a much smaller batch. This is a great topped with a spread of my honey-cinnamon butter and served as a side to some dry rubbed chicken thighs and cole slaw.

You can find the larger recipe for Cast Iron Cornbread here.

Makes 4 slices for 2-4 people


  • cornmeal (fine to medium grain): 100 g/3.5 oz
  • flour: 50g/1.75 oz
  • baking powder: 0.5 tsp
  • baking soda: 0.5 tsp
  • sugar: 0.5 tsp
  • salt: 0.25 tsp
  • egg: 1 whole, whisked with a fork to combine the yolk and white
  • buttermilk: 150 ml/0.6 cups
  • jalepeño pepper: about 0.5 to 1 whole medium pepper, finely chopped. Keep or remove seeds to match your desired level of heat
  • butter or neutral tasting oil: about 5 g/1 tsp


  • oven safe metal or ceramic baking pan: about 18 cm/7 inch diameter


  1. Heat oven to 400 F/200 C. Add the cast iron to the oven while it heats up and you prepare the mix.
  2. Whisk together the dry ingredients. Combine cornmeal, flour, baking powder, sugar, and salt
  3. Whisk in wet ingredients. Add mixed egg and buttermilk to the dry ingredients. Mix enough to combine all ingredients, but do not over mix. Add the jalapeños and mix in (save some pieces for the top if you wish)
  4. Add butter to the pan and return to the over for a couple minutes to melt. Remove from the oven and swirl evenly on the bottom of the pan. Pour in the mixture (add any decorative pepper pieces to the top) and return the pan to the oven.
  5. Bake for about 12-15 minutes. Start checking at about 12 minutes–The center of the mixture should be set. Remove from the oven, let rest for 5-10 minutes, cut and serve while warm.