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Pepper Jack Skillet Cornbread

Pepper Jack Skillet Cornbread

Pepper Jack Skillet Cornbread is the perfect way to kick up a standard barbecue side dish.  Buttery, crispy edges and tender, moist cornbread with just the right amount of spicy flavor.
Course Side Dishes
Cuisine American
Keyword easy cornbread, easy cornbread stuffing, jalapeno cornbread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 262kcal
Author Lauren


  • 1 box Jiffy cornbread mix 8.5 ounce box
  • cup sour cream
  • cup milk
  • 1 egg
  • 4 ounces pepper jack cheese, grated (½ block)
  • 4 tablespoons unsalted butter ½ stick


  • Preheat the oven to 400°F with a 10-inch cast iron skillet inside.  In a large bowl, combine the cornbread mix, sour cream, milk, egg and pepper jack cheese.  Whisk until combined.
  • Remove the skillet from the oven and melt butter.  Pour batter into the hot skillet spreading evenly with a spatula (butter may pool around edges.)
  • Bake for 15-20 minutes until the center is done and the edges are crispy.


Calories: 262kcal | Carbohydrates: 22g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 343mg | Potassium: 82mg | Fiber: 2g | Sugar: 7g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg