Jalapeno Cornbread
Jalapeno Cornbread is the perfect mix of sweet, cheese, and just the right amount of heat! Fresh jalapeños, cheddar cheese, and sweet corn come together to make a cornbread that’s anything but boring! It’s one of those sides that will have everyone going back for seconds.
This cornbread goes great with our Chili Soup, Cowboy Soup, or Baked Beans with Ground Beef.
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This jalapeño cornbread recipe is full of flavor and super easy to make, with crisp edges and a fluffy, moist crumb this one’s a real winner!
If you’re craving a more traditional Southern cornbread, our Cast Iron Cornbread is a perfect choice. And if you’re looking for something fun and kid-approved, my kids absolutely love Johnny Cakes!
What you’ll love about this Jalapeno Cornbread Recipe:
Recipe Ingredients:
You’ll need the following ingredients to make this amazing Jalapeño Cheddar Cornbread:
- Self-rising cornmeal
- Sugar
- Large eggs
- Buttermilk
- Salted Butter
- Fresh jalapenos
- Cheddar cheese- Use regular or sharp cheddar cheese.
- Corn kernels
- Baking powder
Ingredient Notes:
- Fresh Jalapeno Peppers: Adds the perfect balance of heat, just adjust the amount of jalapeño to your liking.
- Cheddar Cheese: Creates a bold, cheesy flavor that complements the heat.
- Buttermilk: Makes for a tender, moist cornbread with great texture.
How to make Jalapeño Cornbread Step-by-Step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat the oven to 400°F. Place the oven rack in the middle rack position. Great a 9×9-inch baking dish, hot skillet, or greased muffin tin for cornbread muffins.
Step 2: In a large bowl, whisk together the flour, cornmeal, sugar, and baking powder.
Step 3: In a separate medium bowl, beat the eggs, then whisk in the buttermilk and melted salted butter until combined.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing gently until the cornbread batter is just combined. Be careful not to over mix for the best results.
Step 5: Fold in the diced fresh jalapeños, shredded sharp cheddar cheese, and sweet corn until evenly distributed.
Step 6: Pour the batter into the prepared pan or muffin pan. For muffins, fill each cup about 2/3 full.
Step 7: Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Step 8: Let the cornbread cool for 10 minutes in the pan before slicing or serving.
PRO TIP:
Serve with honey butter or drizzle a little honey on top for a touch of sweetness that balances perfectly with the spicy jalapeños.
Storage and Reheating:
Storage: Wrap leftover cornbread tightly in plastic wrap or store in an airtight container for up to 3-4 days at room temperature.
Reheating: Warm in the oven at 300°F for 5-10 minutes or microwave individual slices for 20-30 seconds.
Freezing: Place slices in a freezer-safe container or wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before reheating.
Additions and Substitutions:
ADDITIONS:
- Bell Pepper: Add diced red or green bell pepper for extra flavor and color.
- Bacon: Stir in crumbled cooked bacon for a smoky twist.
SUBSTITUTIONS:
- Buttermilk: Replace with whole milk or a mix of almond milk and vinegar for a dairy-free option.
- Cheese: Swap cheddar cheese for pepper jack to add more spice.
FAQs for this Cornbread with jalapenos and cheddar cheese:
Can I use canned or pickled jalapeños instead of fresh?
You can. Canned or pickled jalapeños add a tangy flavor, but make sure to drain them well so they don’t make the batter too wet.
What kind of cornmeal works best for this recipe?
Regular yellow cornmeal works great. Avoid self-rising cornmeal if your recipe already includes baking powder and salt.
How do I keep my cornbread moist?
Don’t overbake it, and make sure your oven isn’t too hot. Adding sour cream, creamed corn, or a touch of honey can also help keep it soft and tender.
Can I bake jalapeño cornbread in a cast iron skillet?
Yes, it’s actually one of the best ways to bake it. Heat the skillet with a little oil or butter before pouring in the batter to get a crisp, golden crust.
What Can I Serve with this Jalapeño Cornbread?
Serve this Jalopeno cornbread warm with a drizzle of honey, honey butter, or alongside hearty dishes a steaming bowl of soup, or dinner recipes like Beef Stew, Lipton Onion Soup Meatloaf.
It also works great as a standalone snack or appetizer! Don’t forget to check out our Jiffy Cornbread with Creamed Corn.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Jalapeno Cornbread! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Jalapeno Cornbread
Equipment
- 1 9×9 baking pan
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups self-rising cornmeal
- 1/4 cup sugar
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/2 cup butter melted
- 2 jalapeños seeded and diced
- 1 cup shredded cheddar cheese
- 1/4 cup corn kernels
Instructions
- Preheat oven to 400°F. Grease a 9X9 inch baking pan.
- In a large bowl, whisk together flour, cornmeal, and sugar.
- In a separate bowl, beat eggs, then whisk in buttermilk and melted butter until well combined.
- Add wet ingredients to dry ingredients, stirring just until combined. Do not over mix.
- Fold in diced jalapeños, cheese, and corn.
- Pour batter into prepared skillet or pan.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted in center comes out clean.
- Let cool in pan for 10 minutes before serving.
Notes
Pro Tip:
Serve with honey butter or drizzle a little honey on top for a touch of sweetness that balances perfectly with the spicy jalapeños.Nutrition
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Great recipe