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Jalapeño Cornbread

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This Jalapeño Cornbread is a moist, fluffy quick bread with the perfect blend of sweetness and spice. It’s easy to make and pairs wonderfully with chili, soups, and barbecue.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Bread, Side Dish
  • Method: Baking
  • Cuisine: Southern, American
  • Diet: Vegetarian

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1–3 tablespoons sugar (optional, to taste)
  • 1 cup milk or buttermilk
  • 2 large eggs
  • ¼ cup melted butter or oil
  • 1–2 fresh jalapeños, finely chopped (seeds removed for less heat)
  • Optional: ½ cup shredded cheddar or pepper jack cheese
  • Optional: ½ cup corn kernels (fresh or frozen)
  • Optional: 2 tablespoons chopped green onions

Instructions

  1. Preheat oven to 400°F (200°C) and lightly grease a cast-iron skillet or 8×8-inch baking dish.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
  3. In another bowl, mix milk or buttermilk, eggs, and melted butter or oil.
  4. Combine the wet ingredients with the dry ingredients and stir until just combined.
  5. Fold in chopped jalapeños and any optional mix-ins like cheese or corn.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  8. Let cool for a few minutes before slicing and serving.

Notes

  • Use fewer jalapeños or remove seeds for a milder flavor.
  • Swap in pickled jalapeños for a tangy twist.
  • Add cheese for a creamier texture and richer taste.
  • Great when served warm with butter or honey.
  • Freeze leftovers in individual slices for up to 2 months.

Nutrition

Find it online: https://juliameals.com/jalapeno-cornbread/