Jalapeño Cornbread

This Jalapeño Cornbread is the perfect blend of sweet, savory, and spicy. It’s moist, fluffy, and has just the right kick from chopped jalapeños. Whether served alongside a bowl of chili, a hearty stew, or enjoyed on its own with a pat of butter, this cornbread adds warmth and flavor to any meal.

Why You’ll Love This Recipe

I love this Jalapeño Cornbread because it’s incredibly easy to make and always a hit with family and guests. The heat from the jalapeños balances beautifully with the slightly sweet cornmeal base. It’s also versatile—I can make it mild or spicy, depending on who I’m serving. Plus, it holds together well without being dry, and it pairs beautifully with everything from barbecue to soup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cornmeal
• All-purpose flour
• Baking powder
• Salt
• Sugar (optional, depending on how sweet I like it)
• Milk or buttermilk
• Eggs
• Melted butter or oil
• Fresh jalapeños, finely chopped
• Optional: shredded cheddar cheese, corn kernels, green onions

Directions

1. I preheat the oven to 400°F (200°C) and lightly grease a baking dish or cast-iron skillet.
2. In a large mixing bowl, I whisk together the dry ingredients: cornmeal, flour, baking powder, salt, and sugar.
3. In a separate bowl, I combine the wet ingredients: milk (or buttermilk), eggs, and melted butter or oil.
4. I pour the wet mixture into the dry and stir until just combined.
5. Then I fold in the chopped jalapeños, and if I want extra flavor, I might add in some shredded cheese or corn kernels.
6. I pour the batter into the prepared pan and smooth the top.
7. I bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. I let it cool for a few minutes before slicing and serving.

Servings and timing

This recipe makes about 8 servings. It takes roughly 10 minutes to prepare and 25 minutes to bake, so I can have it ready in under 40 minutes from start to finish.

Variations

• I sometimes add shredded cheddar or pepper jack cheese for a richer, creamier bite.
• For a sweeter version, I increase the sugar slightly and skip the cheese.
• I like mixing in corn kernels for a little texture and extra corn flavor.
• If I’m serving kids or people who prefer milder food, I remove the jalapeño seeds or use fewer peppers.
• Green onions or fresh herbs like cilantro can give it a fresh, vibrant twist.

storage/reheating

I store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I wrap individual slices in foil and warm them in the oven at 300°F for about 10 minutes, or microwave them for 20–30 seconds. I find adding a dab of butter helps bring it back to life.

FAQs

How spicy is Jalapeño Cornbread?

The heat level depends on how many jalapeños I use and whether I remove the seeds. For a milder bread, I take out the seeds and ribs of the peppers.

Can I use pickled jalapeños instead of fresh?

Yes, I can substitute pickled jalapeños for fresh. They’ll add a tangier flavor, and I make sure to drain them well before chopping.

Can I make this cornbread gluten-free?

Absolutely. I use a gluten-free all-purpose flour blend in place of regular flour to keep the texture right.

What’s the best pan to use for this recipe?

I prefer a cast-iron skillet for a crispy crust, but a regular 8×8-inch baking dish works great too.

Can I freeze Jalapeño Cornbread?

Yes, I wrap individual slices tightly and freeze them for up to 2 months. To reheat, I let them thaw and then warm them in the oven or microwave.

Conclusion

Jalapeño Cornbread is one of those simple yet satisfying dishes that brings comfort and a bit of spice to the table. I love how easy it is to customize, and it always disappears quickly whenever I make it. Whether I serve it with a big pot of chili or enjoy it as a snack, it never fails to hit the spot.

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