Jalapeño cornbread is a spicy twist on a classic Southern staple that brings just the right amount of heat and texture to the table. It’s fluffy, golden, and slightly crumbly, with bursts of jalapeño flavor in every bite. Whether you’re serving it alongside a hearty chili, a bowl of barbecue beans, or enjoying it on its own with a pat of butter, jalapeño cornbread adds a bold kick that turns a simple side into something unforgettable.
If you love cornbread but want something with a little more personality and flair, this version with jalapeños (and optional cheese) might just become your new favorite.
Why You Will Love This Recipe
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Spicy and Flavorful – The jalapeños add a gentle kick that enhances the cornbread without overpowering it.
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Perfectly Moist – Thanks to buttermilk, eggs, and oil or butter, this cornbread stays moist and tender.
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Easy to Make – No mixer needed, just a couple of bowls and a whisk.
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Great with Everything – Serve it with soups, stews, chili, or even as part of your breakfast plate.
Ingredients List
Dry Ingredients:
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1 tablespoon sugar (optional, or more to taste)
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1 tablespoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
Wet Ingredients:
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2 large eggs
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1 cup buttermilk (or whole milk with 1 tablespoon vinegar)
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¼ cup vegetable oil or melted butter
Add-Ins:
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2–3 jalapeños, finely chopped (remove seeds for milder heat)
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1 cup shredded cheddar cheese (optional)
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½ cup corn kernels (optional, fresh or frozen)
Timing & Servings
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Prep Time: 10 minutes
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Cook Time: 25–30 minutes
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Total Time: 40 minutes
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Servings: 8 slices or squares
Step-by-Step Instructions for Jalapeño Cornbread
Step 1: Preheat Your Oven
Set your oven to 400°F (200°C). If using a cast-iron skillet, place it in the oven while it preheats for a crispier crust.
Step 2: Prepare the Batter
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, buttermilk, and oil or melted butter.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, or the bread may become tough.
Step 4: Add the Flavor
Fold in the chopped jalapeños, shredded cheese (if using), and corn kernels. Make sure everything is evenly distributed.
Step 5: Pour and Bake
Grease your baking dish, skillet, or muffin tin. Pour the batter in and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Allow the cornbread to cool slightly before slicing. Serve warm with butter, honey, or as a side to your main dish.
Tips for Perfect Jalapeño Cornbread
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Control the Heat – Remove seeds and ribs from the jalapeños for less heat. Leave them in for more kick.
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Use Cast Iron – For the crispiest edges and best texture, bake in a preheated cast-iron skillet.
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Don’t Overmix – Stir until just combined to keep the texture tender.
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Try Muffins – Pour the batter into muffin tins for individual servings. Bake for 15–18 minutes.
Make-Ahead and Storage
Can You Make It Ahead?
Yes. Jalapeño cornbread stores well and even improves in flavor by the next day.
How to Store:
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Wrap in foil or plastic wrap and refrigerate for up to 3–4 days.
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Reheat in the oven or microwave before serving.
How to Freeze:
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Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
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Thaw overnight in the fridge and warm in the oven to refresh.
Jalapeño Cornbread Variations
With Cheese
Adding cheddar or pepper jack gives the cornbread a creamy, savory element that balances the heat.
With Bacon
Fold in crispy chopped bacon for a smoky touch and extra flavor depth.
With Green Onions
Chopped scallions or green onions bring a fresh, zesty note that complements the heat.
Gluten-Free Version
Use a gluten-free flour blend in place of the all-purpose flour. Make sure your cornmeal is also gluten-free.
What to Serve with Jalapeño Cornbread
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Chili – The classic combo. Spicy cornbread pairs perfectly with meaty chili.
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Barbecue – Ribs, pulled pork, or grilled chicken with jalapeño cornbread is a match made in heaven.
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Soup – From tomato soup to chicken tortilla, this cornbread is a great dunking companion.
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Breakfast – Serve with scrambled eggs and avocado for a spicy morning meal.
Nutrition Overview (Per Slice – Approximate)
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Calories: 220
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Fat: 10g
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Carbohydrates: 26g
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Sugar: 3g
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Protein: 6g
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Fiber: 2g
Note: Nutrition varies based on ingredients used (like cheese and corn).
FAQs
Can I use pickled jalapeños?
Yes, but drain them well before adding to avoid too much moisture.
Can I skip the cheese?
Definitely. The recipe is great even without cheese—it’s up to your preference.
What kind of cornmeal should I use?
Medium or fine-ground yellow cornmeal works best. Avoid self-rising unless you adjust baking powder.
Why is my cornbread crumbly?
Too much flour or overbaking can dry it out. Be sure to measure properly and don’t overcook.
Make It a Meal
If you want to center a whole meal around this spicy cornbread, try this Southern-inspired plate:
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Main: Slow-cooked pulled pork or BBQ chicken
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Side: Jalapeño cornbread with honey butter
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Vegetable: Southern collard greens or corn on the cob
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Dessert: Peach cobbler or banana pudding
It’s a full plate that delivers comfort and spice in equal measure.
Conclusion
Jalapeño cornbread brings bold Southern comfort with a modern twist. It’s easy to whip up, totally customizable, and always welcome at the table. Whether you serve it with your favorite chili, at a summer cookout, or during a cozy winter meal, this cornbread never fails to impress.
If you’ve only ever made plain cornbread, now’s the time to try something new. One bite of that buttery, spicy, cheesy crumb, and you’ll be hooked. And once you start making jalapeño cornbread at home, don’t be surprised if friends and family start asking for the recipe every time you serve it.