Jalapeno Cornbread is the perfect mix of sweet, cheesy, 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.

Squares of cornbread stacked on a table, topped with jalapeño slices. Cornbread pieces are golden brown, showing corn kernels and jalapeño bits inside. White plates are in the background.

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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:

Perfect Balance: Combines sweet and spicy flavors for a flavorful cornbread.
Versatile: Make it as muffins in a mini muffin tin or bake in a hot skillet for classic skillet cornbread.
Crowd Pleaser: Always a hit at dinners, potlucks, or gatherings, and it’s a perfect side dish for just about any recipe!

A stack of cornbread squares topped with sliced jalapeños, drizzled with syrup. The golden-brown cornbread is moist with visible corn kernels. More cornbread pieces and a stack of plates are in the background.

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 jalapeños
Cheddar cheese- Use regular, or sharp cheddar cheese.
Corn kernels
Baking powder

A top view of cornbread ingredients on a gray surface, including labeled bowls of buttermilk, self-rising cornmeal, all-purpose flour, cheddar cheese, jalapeños, sugar, corn, melted butter, and two eggs.

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 JALAPENO 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. Grease 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.

Six-step recipe collage for cheesy bread: 1) Pouring milk into beaten eggs. 2) Mixing batter with a spatula. 3) Adding cheese and herbs. 4) Mixed dough. 5) Dough in a square pan. 6) Baked golden cheesy bread in the pan.

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.

Sliced cornbread topped with jalapeño slices on a wooden board lined with parchment paper. Jalapeños and butter are nearby, and a striped cloth is partially visible.

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.

Slices of cornbread topped with sliced jalapeños are neatly arranged on a piece of parchment paper. The golden-brown bread has a slightly crumbly texture and shows bits of corn kernels inside. Plates and a striped napkin are visible in the background.

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.

Squares of cornbread are topped with slices of fresh green jalapeños. The pieces are arranged on a white surface, with some crumbs scattered around, displaying a golden-brown baked texture.

Additions & 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.

Yes, just thaw and pat dry the corn before mixing it into the batter.

Absolutely! Substitute the flour and cornmeal with Jiffy cornbread mix for a quick and easy option.

A stack of three pieces of cornbread garnished with sliced jalapeños on top. The cornbread is golden brown with visible corn kernels and jalapeño bits. Additional pieces surround the stack on a white parchment paper. Plates are blurred in the background.

A piece of cornbread topped with sliced jalapeños is held up on a spatula. More pieces of cornbread are visible in the background on a wooden board. The cornbread has a golden-brown crust and a fluffy texture.

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!

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!