Blueberry Jalapeño Cornbread in Cast Iron Skillet Recipe

Look no further if you are looking for an easy cast iron skillet recipe bursting with flavor. This recipe combines three of the five flavor profiles in a unique and fun way. The natural sweetness of the cornmeal balances the heat of the jalapenos. You can even add sugar to the cornbread for additional sweetness. The blueberries add the right amount of astringency to the finished product and moisture.

Blueberry Jalapeno Cornbread

This dish is fun to prepare and fun to share with guests. The colors pop, the bread is moist, and the flavor combination is always a conversation starter. Cornbread is highly versatile, so you can add or take away certain ingredients if you choose.

As long as you have the right mixture of flour, baking powder, baking soda, cornmeal, milk, and eggs, the add-ons (blueberries, jalapenos, etc.) are your choice. Feel free to add more or take away a portion to adjust the flavor to your needs.
Blueberry jalapeno cornbread pairs well with chicken, pork, or beef. I prefer it with Caribbean Jerk Chicken because the flavors play so nicely with each other. The best part of this recipe is how easy it is to prepare. The start to finish time is less than 40 minutes.

The best recipes are simple to make, have great flavor, and use fresh ingredients. That’s what makes blueberry jalapeno cornbread the perfect companion to dinnertime. The total preparation time is around 10 minutes. Then, set it in the oven and set a timer for 20 minutes, and voila! You have a wonderful side dish that is sure to wow your family.

Jalapeno Cornbread Cast Iron

Here is What You Will Need for the Blueberry Jalapeno Cornbread


You can use a variety of flours for this recipe. All-purpose, gluten-free, almond flour, or whatever flour you prefer. The original recipe uses AP flour but the conversion rate is 1:1. So, instead of using 1 cup of AP flour, use 1 cup of the alternative flour


Fine and medium coarse cornmeal is the go-to cornmeal for everyday use. However, you can also use coarse cornmeal for added texture and depth.

Baking Powder and Baking Soda

These two are responsible for the leavening and the rising of cornbread. They produce carbon dioxide in the form of bubbles. As the bubbles rise, the outer batter traps them and the bread rises.


Sugar is optional, depending on your taste preference. The bread has a natural sweetness and the blueberries offer sugar as well.


Eggs are the magical kitchen glue that holds everything together


Mince the jalapenos so they spread through the batter evenly. If they are too big or clump up in one spot, that part of the bread will have too much heat which takes away from the flavor balance.


Pulp the blueberries so they spread evenly throughout the batter. The same as with the jalapenos, you do not want one flavor to be over-concentrated.

Very Easy to Prepare Using a Cast Iron Skillet

Preheat the oven to 400℉ and place the rack in the middle. Grease a 10-inch cast iron skillet with butter and place the skillet on the rack to warm. Set the unsalted butter for the batter on the counter to sightly warm.

While the skillet is warming, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar (if used).
Make a well in the center of the dry ingredients and add the eggs and milk. Mix the ingredients together until you have a batter. Then add the room temperature butter to the batter and mix together.

Mince the jalapenos and pulse the blueberries. Add them to the batter and mix well. Add the dough to your warmed skillet and smooth the dough using a rubber spatula. This prevents lumping and an uneven finished product. Bake the cornbread batter for 20-25 minutes. The cornbread is finished when the top is brown and an inserted toothpick comes out clean.

  1. Other berries and peppers work well here. The point is to balance the astringency and the heat correctly. Blackberries and habanero peppers would work well but the heat level would be high.
  2. You can also add herbs to this dish to enhance the flavor. Milder herbs work the best. Oregano, parsley, and Italian herbs would enhance the flavor without overpowering the other ingredients. The star of this dish is the blueberries and jalapenos.
  3. If you choose to chop the blueberries and the jalapenos for more texture, add them to the batter after it is poured into the skillet. That way, you can evenly distribute them throughout the batter so they won’t wind up all in the same spot. The goal here is to have an even mixture of berries and heat in every bite.
  4. As stated earlier, you can substitute the all-purpose flour for gluten-free, almond flour, or any other alternative. The conversion ratio is 1:1.
  5. For additional moisture, you can add two eggs instead of one. For creamier cornbread, you can replace the milk with buttermilk.
  6. You can substitute low-fat milk for the whole mild
  7. You can adjust the blueberry and jalapeno amount for personal preference. This recipe is fully customizable.

What To Serve Blueberry Jalapeno Cornbread With

There are plenty of entrees that pair with this cornbread. Savory dishes are the best because the savory flavor lifts the other flavor in this recipe.

  • Caribbean Jerk Chicken, pork roast, pot roast, or any protein that has strong flavors engage with this cornbread the best.
  • By itself. This is a wonderful recipe by itself as a snack. Melt some butter on top and enjoy.
  • Summer barbecues. This recipe is a crowd-pleaser and is a great addition to any grilling favorites. The tartness of the blueberries and the heat from the jalapenos are ideal for summer meals.
  • Bacon-wrapped jalapeno boats ( see picture below). The bacon adds sweetness to the halved jalapenos and is a wonderful addition to the blueberry jalapeno cornbread.

How Long Does Cornbread Last?

Cornbread, if properly stored, can last up to a full week in the refrigerator or as long as three months in the freezer. Seal the bread in an airtight container before storing it. To reheat the cornbread, pop it in the microwave on medium-high for about two minutes, or reheat it in a conventional oven at 225℉. You may discover that this cornbread is so good that there won’t be any leftovers!

There you have it. A simple meal to prepare with a short cooking time and bursting with flavor. This is a fun recipe that doesn’t disappoint once plated. Experiment with different add-ins for more or less heat or berry flavor. This is also a great recipe to teach kids with. There are only a few ingredients, there are three out of five flavor profiles, and this recipe incorporates numerous culinary techniques.

Blueberry Jalapeno Cornbread

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Recipe by Jason Phillips Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • 1 Cups All-purpose flour (or an alternative flour)

  • 1 Cups Cornmeal

  • 2 Teaspoons Baking powder

  • 1/2 Teaspoons Baking soda

  • 1/2 Teaspoons Salt

  • 1 Tablespoon Sugar (optional)

  • 1 Cups Whole milk ( You can substitute the milk with reduced-fat milk or buttermilk)

  • 1 Pieces Large egg (2 for moister bread)

  • 1/2 Cups Unsalted butter

  • 2 Pieces Jalapenos (minced)

  • ½ Pints Blueberries


  • Position the oven rack in the middle of the oven and preheat the oven to 400℉. Grease a 10-inch cast iron skillet with butter and place the skillet on the middle rack.
  • Place the butter on the counter to warm up slightly.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar ( if using).
  • Make a well in the center of the dry ingredients and add the egg(s) and milk. Mix the ingredients well until a batter forms. Add the room temperature butter and mix well. 
  • Add the minced jalapenos and the pulped blueberries a little at a time and mix well every time you add them. Make sure the jalapenos and blueberries are evenly distributed.
  • Add the batter to your cast iron skillet (remember the skillet is warm) and smooth out the batter with a rubber spatula. Doing this ensures the cornbread cooks evenly.
  • Cook for 20 minutes and check the doneness of the cornbread by inserting a toothpick in the middle. If the toothpick comes out clean, the cornbread is done. If it comes out with raw batter on it, cook for an additional 5 minutes, checking it again after two minutes.
  • Serve hot with butter. Enjoy!