Southern Pickle Jalapeño Cornbread

A vibrant, moist cornbread bursting with tangy pickles and spicy jalapeños is perfect for barbecues, chili nights, or a flavorful snack.

I first tried this Southern Pickle Jalapeño Cornbread during a backyard cookout, and it instantly became everyone&s favorite request for potlucks. The combination of pickles and jalapeños adds an irresistible twist.

Ingredients

• All-purpose flour: 1 cup (120 g)
• Yellow cornmeal: 1 cup (170 g)
• Granulated sugar: 1/4 cup (50 g)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Salt: 1/2 tsp
• Whole milk or buttermilk: 1 cup (240 ml)
• Large eggs: 2
• Vegetable oil or melted unsalted butter: 1/4 cup (60 ml)
• Shredded sharp cheddar cheese: 3/4 cup (120 g)
• Chopped dill pickles, well drained: 1/2 cup (80 g)
• Finely chopped jalapeños (fresh or pickled; adjust to taste): 1/4 cup (30 g)
• Pickle juice (from the jar): 2 tbsp
• Chopped fresh chives or green onions (optional): 2 tbsp

Instructions

Preheat and Prepare Pan:

Preheat your oven to 400°F (200°C). Grease an 8-inch (20 cm) square baking pan or a 10-inch (25 cm) cast-iron skillet.

Mix Dry Ingredients:

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients:

In a separate bowl, whisk together milk (or buttermilk), eggs, oil (or melted butter), and pickle juice until well combined.

Blend Wet and Dry:

Add the wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix.

Add-Ins:

Fold in the cheddar cheese, pickles, jalapeños, and chives (if using).

Bake:

Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until golden and a toothpick inserted in the center comes out clean.

Cool and Serve:

Cool for 10 minutes before slicing and serving warm.

Save It

This recipe quickly became a staple at our family suppers, where everyone gathers around for seconds and shares laughter over the unexpected tangy kick.

Required Tools

Mixing bowls, whisk, measuring cups and spoons, 8-inch square pan or 10-inch cast-iron skillet, spatula

Allergen Information

Contains wheat (gluten), eggs, dairy (cheese, butter, milk). Check pickle and cheese labels for additives.

Nutritional Information

Per serving: 245 calories, 12 g total fat, 27 g carbohydrates, 7 g protein

Save It

Enjoy a slice warm from the oven with a touch of honey butter or alongside your favorite chili for a Southern-inspired treat.

Recipe FAQs

→ How can I increase the spice level in the cornbread?

To intensify heat, retain the jalapeño seeds or add a pinch of cayenne pepper into the batter.

→ What cheese works best besides cheddar?

Monterey Jack or pepper jack cheese offer great alternatives and different flavor profiles.

→ Can I use gluten-free flour for the batter?

Yes, a 1:1 gluten-free flour blend can replace all-purpose flour with similar results.

→ What is the best pan for baking cornbread?

Either an 8-inch square pan or a 10-inch cast-iron skillet ensures even baking and a golden crust.

→ How should this cornbread be served?

Slices are excellent warm with honey butter or paired with hearty chili for a comforting meal.

→ What dietary restrictions should I consider?

This cornbread contains wheat, eggs, and dairy. Check labels for pickle and cheese additives if needed.