Jalapeño Cornbread is the perfect blend of savory, spicy, and slightly sweet flavors. With its tender crumb and a hint of heat, this cornbread pairs wonderfully with soups, stews, or as a stand-alone snack.
Why You’ll Love This Recipe
- It’s incredibly easy to make with just one bowl and a handful of ingredients.
- The jalapeños add a delightful kick without overpowering the flavor.
- You can customize the spice level to your liking.
- Perfect for barbecues, chili nights, or any Southern-inspired meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cornmeal
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Milk
- Eggs
- Butter
- Jalapeños (fresh or pickled)
- Cheddar cheese (optional)
Directions
- Preheat your oven to 375°F (190°C). Grease a cast-iron skillet or an 8×8-inch baking dish.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, whisk together the milk, eggs, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the diced jalapeños and shredded cheddar cheese, if using.
- Pour the batter into the prepared skillet or baking dish.
- Bake for 20–25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before slicing and serving.
Servings and Timing
- Servings: 8 slices
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
Variations
- Spicier Version: Add more jalapeños or include a pinch of cayenne pepper in the batter.
- Sweeter Cornbread: Increase the sugar by a tablespoon for a sweeter flavor.
- Cheesy Cornbread: Mix in extra cheddar cheese or even pepper jack for added richness.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Corn Kernels: Add a handful of fresh, frozen, or canned corn for extra texture.
Storage/Reheating
- Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Freezing: Wrap slices in plastic wrap and store them in a freezer-safe bag. Freeze for up to 3 months.
- Reheating: Warm individual slices in the microwave for 15–20 seconds or reheat in the oven at 300°F (150°C) for 10 minutes.
FAQs
Can I make this recipe without sugar?
Yes, you can omit the sugar if you prefer a completely savory cornbread.
Can I use pickled jalapeños instead of fresh?
Absolutely! Pickled jalapeños add a tangy flavor that complements the cornbread well.
What’s the best pan to use for cornbread?
A cast-iron skillet is ideal for crispy edges, but any baking dish will work.
Can I make this cornbread dairy-free?
Yes, use plant-based milk and a vegan butter substitute.
How do I adjust the spice level?
Remove the seeds and membranes from the jalapeños for a milder taste or add more for extra heat.
Can I add other mix-ins?
Definitely! Consider adding bacon bits, green onions, or even diced bell peppers for variety.
How do I prevent my cornbread from being too dry?
Ensure you don’t overmix the batter and bake just until a toothpick comes out clean. Overbaking can make it dry.
Can I double the recipe?
Yes, simply double the ingredients and bake in a larger pan. Adjust the baking time as needed.
Is it okay to use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and blends more evenly into the batter.
Can I make this ahead of time?
Yes, you can bake it a day in advance and store it tightly covered. Reheat before serving for best results.
Conclusion
Jalapeño Cornbread is a versatile, flavorful side dish that elevates any meal. Its combination of sweet, savory, and spicy elements makes it a crowd-pleaser for any occasion. Whether served with a bowl of chili or enjoyed on its own, this cornbread is sure to become a favorite in your recipe collection.
Print
Jalapeño Cornbread
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Description
This moist and flavorful cornbread is studded with jalapeños, giving it just the right amount of heat. It’s perfect alongside chili, soups, or barbecue.
Ingredients
- 1 cup (120 g) yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar (adjust to taste)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup (240 ml) buttermilk (or regular milk + 1 tbsp lemon juice)
- 2 large eggs
- 1/4 cup (60 ml) unsalted butter (melted and slightly cooled)
- 1/2 cup (120 ml) sour cream
- 1 cup (120 g) shredded cheddar cheese (optional)
- 1–2 jalapeños (deseeded and diced, or leave seeds for extra heat)
Instructions
Prepare the Batter:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish with butter or nonstick spray.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and sour cream.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients. Stir until just combined; do not overmix.
- Add Cheese and Jalapeños:
- Fold in the shredded cheddar cheese (if using) and diced jalapeños.
Bake the Cornbread:
- Pour into Pan:
- Pour the batter into the prepared skillet or baking dish, spreading it evenly.
- Bake:
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cornbread to cool for 5-10 minutes before slicing. Serve warm with butter, honey, or alongside your favorite dish.
Notes
- For an extra kick, sprinkle a few jalapeño slices on top before baking.
- Add 1/2 cup of corn kernels (fresh, frozen, or canned) for additional texture and sweetness.
- This cornbread can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.