Frozen Corn Kernels Are the Secret Ingredient in This Cheddar, Corn, and Jalapeño Cast-Iron Cornbread

“Whether you like sweet or savory cornbread, this one is delish,” says chef Tiffany Derry of Roots Southern Table in Dallas. Her cast-iron cornbread combines sharp, tangy cheddar with a fresh jalapeño pepper for a kick that’s just right. Her mission to put the “corn” in cornbread doesn’t end with the bread’s yellow cornmeal base. She also studs her fluffy cornbread with thawed frozen corn kernels for extra pops of sweetness which help balance the heat from the jalapeño pieces.

Frequently asked questions

What can I serve with cornbread?

Beyond being a beloved side dish in the South, cornbread is versatile side dish or snack. You can enjoy cornbread on its own with butter and honey, or pair this recipe with Tiffany Derry’s hearty Seafood Gumbo. It also works with everything from slow cooked pork and beans, a classic chicken noodle soup, or barbecue ribs. 

How should I store cornbread?

Cornbread can be stored at room temperature or in the refrigerator. To store cooled cornbread at room temperature, wrap it in foil or plastic wrap. Place the cornbread inside a plastic bag and press out all the air. Store the bread in a dark and dry location such as inside a bread box. If you’re storing cornbread in the refrigerator, wrap the bread in foil or plastic wrap and put it in an airtight container. 

What can I do with leftover cornbread? 

Use leftover cornbread for croutons, stuffing, or as a sweet treat like cornbread pudding.  

Note from the Food & Wine Test Kitchen

To reduce the spice in this cornbread, seed the jalapenos before cutting.