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Jalapeno Goat Cheese Cornbread


15 mins


30 mins


12 Servings


45 mins

Savory cornbread with a touch of spice. Makes 1 (12-inch) skillet.


  • 4 tsp coconut oil refined (or a vegetable oil)

  • 2 cups all-purpose flour

  • 2 cups yellow or white cornmeal

  • 1 tbsp granulated sugar

  • 2 tbsp light brown sugar

  • 3 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp sea salt

  • 2 cups whole buttermilk

  • 1 cup unsalted butter melted

  • 4 large eggs

  • 11⁄2 cups cheddar cheese grated

  • 8 ounces goat cheese crumbled

  • 1 jalapeño seeded and diced

  • 5 jalapeños (to char for the top)


Step 1

Preheat oven to 400 degrees F. Place a 12-inch cast-iron skillet over medium-high heat, with 2 teaspoons of coconut oil.

Step 2

Cut the 5 jalapeños in half. You may make slices and remove the seeds, or just leave the jalapeños in halves. Cook until lightly charred on each side, about 2-4 minutes. Remove from skillet and set aside.

Step 3

Add 2 teaspoons of coconut oil to skillet, then place in oven. Oil will become hot in about 8 minutes.

Step 4

In a large mixing bowl, combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda and sea salt.

Step 5

Add buttermilk, melted butter and eggs. Mix completely.

Step 6

Fold in 1 cup of cheddar cheese and diced jalapeño. Add goat cheese and fold until mixed, leaving small pieces.

Step 7

Remove skillet from oven. Carefully pour batter into hot oiled skillet. Sprinkle with 1⁄2 cup cheddar cheese, then arrange charred jalapeños on top.

Step 8

Bake until golden brown for 30 minutes, depending on your oven. Check center with a toothpick. If it comes out clean, it’s ready.


In place of skillet, use a 10 or 12-inch pan with cooking spray. Char jalapeños in a separate stove safe pan or on an outdoor grill.

Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.

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