Pickle Fix Jalapeño Cornbread (Print)

Moist cornbread with cheddar, jalapeños, and pickles baked in a skillet for a flavorful Southern side.

# Components:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1½ teaspoons baking powder
05 - ½ teaspoon baking soda
06 - ¾ teaspoon fine sea salt

→ Wet Ingredients

07 - 1 cup buttermilk, at room temperature
08 - 2 large eggs
09 - ¼ cup pickle juice (from dill pickles)
10 - ⅓ cup unsalted butter, melted and slightly cooled

→ Mix-Ins

11 - 1 cup shredded sharp cheddar cheese
12 - ½ cup diced dill pickles, well-drained
13 - 1–2 jalapeños, seeded and finely chopped (about ¼ cup)
14 - 2 tablespoons chopped fresh chives (optional)

→ For the Skillet

15 - 1 tablespoon unsalted butter

# Directions:

01 - Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven to heat while preparing the batter.
02 - In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt.
03 - In a separate bowl, whisk together the buttermilk, eggs, pickle juice, and melted butter until thoroughly combined.
04 - Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Avoid overmixing to ensure a tender crumb.
05 - Gently fold in the shredded cheddar cheese, diced dill pickles, finely chopped jalapeños, and fresh chives, if using.
06 - Carefully remove the preheated skillet from the oven. Add the 1 tablespoon of unsalted butter and swirl it to coat the bottom and sides of the skillet.
07 - Pour the prepared cornbread batter into the hot, buttered skillet. Smooth the surface gently with a spatula for even baking.
08 - Bake for 28–32 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center emerges clean.
09 - Allow the cornbread to cool in the skillet for 10 minutes before slicing and serving. This helps it set properly.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Uses simple pantry staples with a creative pickle twist
  • Perfect balance of sweet, tangy, and spicy flavors
  • Stays moist for days thanks to the pickle juice
  • Impressive presentation right from the skillet
02 -
  • Cornbread continues cooking in the hot skillet even after removing from oven
  • The pickle juice is the secret to keeping this cornbread moist for days
  • Can be made up to 8 hours ahead and reheated before serving
  • Perfect for sopping up chili or stew juices
  • Leftovers make amazing cornbread stuffing or breakfast hash base
03 -
  • The cast iron skillet is non-negotiable for authentic cornbread with a perfect crust. If you must use another pan, a preheated metal cake pan will work better than glass or ceramic.
  • Whatever you do, never overmix the batter once the wet ingredients meet the dry ingredients. Those few extra seconds of mixing can be the difference between tender cornbread and tough, dense disappointment.

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