Looking through Weber’s Art of The Grill recently, I came across the recipe for Cast Iron Skillet Cornbread. It brought to mind  the wonderful warm cornbread with jalapenos and red peppers that Pronto restaurant in Toronto used to serve, so I created the following adaptation. It makes one large round bread, or two loaves.


Cornbread with Jalapeño Peppers

  • Author: Helen Kain
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45


A lovely side dish to stew or soup.


  • • 2 ears of corn, kernels removed*
  • • 2 c yellow cornmeal
  • • 1 ½ c plus 2 tbsp all-purpose flour
  • • ½ c sugar
  • • 1 tbsp baking powder
  • • 2 tsp baking soda
  • • 2 tsp kosher salt
  • • 3 eggs
  • • 1 c milk
  • • 1 jalapeno chili, minced, including seeds
  • • 1 red bell pepper, finely diced
  • • ½ c unsalted butter


  1. Preheat oven to 350 degrees F.
  2. Shuck two fresh ears of corn and remove the kernels with a knife. Set aside the corn and discard the cobs.
  3. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. Mix well, breaking up any lumps with a whisk. In a medium bowl, whisk together the eggs milk, jalapeno, bell pepper and corn kernels. Add the wet ingredients to the dry mixture and stir with a wooden spoon until just blended.
  4. Melt the butter in a small bowl or saucepan. Pour the melted butter into the cornmeal mixture and stir with a wooden spoon until just blended.
  5. Pour the batter into a 10″ springform pan or two loaf pans lined with parchment paper. Place in the middle of the oven and bake until the cornbread is golden brown and a toothpick inserted in the centre comes out clean, 25 to 30 minutes. Allow to cool to room temperature before removing from pan.


  • *You can substitute 1 1/2 c of frozen corn if you don’t have fresh.


  • Serving Size: 8