Pin A vibrant, moist cornbread bursting with tangy pickles and spicy jalapeños is a Southern treat that elevates any barbecue, chili night, or snack time with flavor-packed goodness.
Every time I bring out this cornbread for family dinners, the aroma alone excites everyone. The layers of comforting southern taste and the surprise crunch of pickles always spark delighted conversations at our table.
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): 1/4 cup (30 g), adjust to taste
- Pickle juice (from the jar): 2 tbsp
- Chopped fresh chives or green onions (optional): 2 tbsp
Instructions
- Prepare the Oven and Pan:
- Preheat 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:
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix Wet Ingredients:
- Whisk milk or buttermilk, eggs, oil or melted butter, and pickle juice together in a separate bowl until combined.
- Combine and Stir:
- Add wet ingredients to dry ingredients. Stir gently, just until combined. Do not overmix.
- Add Flavorful Mix-ins:
- Fold in cheddar cheese, pickles, jalapeños, and chives.
- Fill and Bake:
- Pour batter into prepared pan and smooth the top.
- Bake Until Golden:
- Bake for 28 to 32 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Cool for 10 minutes, then slice and serve warm.
Pin 
This recipe takes me straight back to lively backyard family cookouts, where the tang of pickles and the kick from jalapeños always make even the youngest relatives come back for seconds.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, 8-inch square pan or 10-inch cast iron skillet, spatula.
Allergen Information
Contains wheat, eggs, dairy (cheese, butter, milk). Always check labels for pickles and cheese if sensitive to additives.
Nutritional Information
Per serving: Calories 245, Total Fat 12 g, Carbohydrates 27 g, Protein 7 g.
Pin Enjoy this Southern Pickle Jalapeño Cornbread warm from the oven alongside soups or your favorite grilled dishes. Each bite delivers tang, crunch, and a gentle heat that delights every palate.
Recipe Questions & Answers
- → What makes this cornbread moist and flavorful?
Pickle juice, whole milk or buttermilk, and eggs help keep the cornbread tender, while sharp cheddar and pickles boost the taste.
- → Can I use canned jalapeños instead of fresh?
Yes, both fresh and pickled jalapeños work well. Adjust the amount to match your preferred heat level.
- → What cheese alternatives can I try?
Monterey Jack or pepper jack can replace cheddar to change the flavor profile and add a different level of spice.
- → How do I make this gluten-free?
Use a 1:1 gluten-free flour blend in place of regular flour to create a gluten-free version while maintaining the texture.
- → What can I serve cornbread with?
This savory bread pairs well with honey butter, chili, BBQ dishes, or as a flavorful side at casual gatherings.
- → How do I store leftovers?
Let the bread cool completely, then store in an airtight container for up to three days, or freeze for longer freshness.