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Spicy Jalapeno Cornbread is wonderfully light and moist. It’s filled with the flavor of sharp cheddar cheese and bits of spicy jalapenos.
Every time I see cornbread on a restaurant menu or cooking show, it reminds me of growing up in the South. My family often made beans in the slow cooker with a side of cornbread. It was often a staple at our holiday dinner tables, too. As a kid, I dreaded attempting to eat it.
I’m not sure why but, cornbread was overly dry even after being slathered with tons of butter. Eating it made meals dreadful, and soon, I stopped having it all together.
A few years ago John was making beans and spicy jalapeno cornbread. He added cheese, jalapenos, and extra butter to the batter, and the result looked amazingly moist. I couldn’t resist, so I took a bite. It was the best I’d ever tasted. Also, it pairs wonderfully with chili.
How to Make Spicy Jalapeno Cornbread:
- First, preheat oven to 350 degrees and melt the butter in a 8-inch cast iron skillet over low heat. Keep an eye on the melting butter so it doesn’t overcook and become clarified butter.
- Next, in a large bowl, mix together flour, cornmeal, baking powder, and salt. Use a whisk or a fork to blend the ingredients together so you break up any lumps. Then, set the mixture aside.
- Now, in a separate large bowl, combine the egg, milk, and buttermilk. Slowly add the melted butter while whisking the wet concoction so the egg doesn’t scramble.
- After that, add the wet ingredients to the dry ingredients and stir everything together to combine the batter.
- Go ahead and fold in jalapenos and cheese.
Baking the Spicy Jalapeno Cornbread:
- Using a rubber spatula, carefully pour the batter into the heated skillet. The preheated skillet will help create a crispy crust on the finished jalapeno cornbread.
- Take a kitchen towel or oven mitt and place the hot skillet in the preheated oven. Bake for the cornbread for 45 minutes, or until a toothpick inserted in the center comes out clean.
Jalapeno Cornbread Tips:
- Don’t have fresh jalapenos, it’s okay to use pickled ones instead.
- Feel free to experiment with the cheese, try using Pepper Jack or Queso Fresco instead of cheddar cheese.
- To keep the egg from scrambling from the hot butter, try using a cold egg ,cold buttermilk, and cold milk.
Craving a different kind of bread? Then check out our Parmesan Rosemary Pull-Apart Bread or our Sticky Bun Braided Bread!
If you like this jalapeno cornbread recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!
Spicy Jalapeno Cornbread
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup All-purpose flour
- 1 cup cornmeal
- 1 Tablespoon baking powder
- 1 Large Egg
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup buttermilk
- 1 Tablespoon jalapenos pickled or fresh (chopped)
- 4 ounces sharp cheddar cheese, shredded
Instructions
- Preheat oven to 350 degrees.
- Melt butter in a 8-inch cast iron skillet.
- In a large bowl, mix together flour, cornmeal, baking powder, and salt. Set aside.
- In a separate medium bowl, combine egg, milk, and buttermilk. Slowly add the melted butter.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Fold in jalapenos and cheese.
- Carefully pour the batter into the hot skillet.
- Place the skillet in the preheated oven. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Serve immediately with extra butter or honey.
- Store any leftovers in an airtight container for up to 3 days.
Molly says
I love cornbread, but I’ve never had a recipe for jalapeno cornbread! I can’t wait to try this one out!
Molly // Miss Molly Moon
John says
Thank you, Molly! I am glad you like the cornbread and hope you get the chance to try a jalapeno version 🙂
anvita says
This looks interesting. I love the zing of Jalapeno so I have to give this a try. I have all the ingredients available yaaay!
John says
Thank you, Anvita! Me too, I am a jalapeno fiend lol! I am glad you have everything on hand and I hope the recipe turns out great for you 🙂
Rachel says
I love jalapeños and fresh cheddar cheese in my corn bread! I also like to add garlic, but thing ever!
John says
Thank you, Rachel! I am glad you liked the recipe 🙂 Garlic is a great idea, I will have to try that the next time I make it. Thanks!
Rachel says
I’m not normally one for spicy foods but this sounds really good. I love cornbread!
John says
Thank you, Rachel! I am glad you like it and hopefully, the spices don’t turn you away from it. You can always reduce the jalapenos or exchange them for a different pepper if you like 🙂
kim says
Cornbread! Jalapenos! A match made in heaven! My oven will be on this weekend for this yummy recipe!
John says
Thank you, Kim! So happy you like this cornbread and I hope you love it when you make it 🙂
Carly says
I love anything spicy and would love this for dinner tonight. Thanks for sharing!
Carly | http://www.thecarlycollective.com
John says
Thank you, Carly! I am glad you like it and hope you get a chance to make it some time 🙂
Kryten says
You are singing to my southern heart with this cornbread. I’ve always loved spicy cornbread, but I’ve never made it before. I am going to use this recipe asap!
John says
Thank you, Krysten! I hope you love it when you make it. I love cornbread too, but sometimes the Southern versions are a little sweet. So I tried to make a dish that was savory and spicy instead of spicy and sweet. Glad you liked it! Thanks again for commenting, Krysten 🙂
Ben says
This looks amazing. Saving this recipe! Thanks for sharing.
John says
Thank you, Ben! Glad you liked the cornbread!
Jeni says
I LOVE jalapeno cornbread. And that you use buttermilk and not regular milk – that’s the best way to do cornbread IMO!
John says
Thank you, Jeni! I agree, you can’t go wrong with buttermilk 🙂
Danielle@wenthere8this.com says
yum, yum, yum. I love cornbread. Add cheese and jalapenos, and you’ve got the perfect dish! I’ve made a dish similar to this with diced green chilies instead of jalapenos, but did not use cheese. I think I’ll try it your way next time. Thanks!
John says
Thank you, Danielle! Green chiles sounds awesome in cornbread. I might do that too and add queso fresco or Monterey jack cheese to the mix. Thank you for sharing 🙂
Rachel @ Kitchen Cents says
Yum! This spicy cornbread looks delicious. I’m going to have to try this recipe next time I make chili. Thanks for sharing.
John says
Thank you, Rachel! I hope you enjoy it 🙂