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Spicy Jalapeno Cornbread

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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.

Spicy Jalapeno Cornbread is wonderfully light and moist. It's filled with the flavor of sharp cheddar cheese and bits of spicy jalapenos.

A few years ago, my husband, 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.

Over the years I’ve asked him to make it so often that he finally gave me the recipe.  I love it so much and want to share it with you.  It goes great with Mexican food, Southern food, soul food, or by itself.  Let me know what you think!

Spicy Jalapeno Cornbread is wonderfully light and moist. It's filled with the flavor of sharp cheddar cheese and bits of spicy jalapenos.

Preheat and Prep:

Preheat the oven to 350 degrees.  Melt 1/2 cup (1 stick) of butter in a 6-inch cast iron skillet.

Mix the Ingredients:

While the butter is melting in the skillet, mix the ingredients for the spicy jalapeno cornbread batter.  In a large bowl, mix the flour, cornmeal, baking powder, and salt.  Set aside.  In a separate medium bowl, combine the egg, milk, and buttermilk.  After the butter melts, slowly add it to the wet ingredients.  *Adding it too quickly will cause the egg to scramble.  Pour the wet ingredients into the dry ingredients, and stir to combine.  Next, fold in the cheese and jalapeno peppers.

Spicy Jalapeno Cornbread is wonderfully light and moist. It's filled with the flavor of sharp cheddar cheese and bits of spicy jalapenos.

Bake the Jalapeno Cornbread:

Carefully pour the batter into the hot skillet, and place the skillet in the preheated oven.  Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

Remove the jalapeno cornbread from the oven and top with additional butter or honey.  Serve immediately. Store any leftovers in an airtight container at room temperature for up to 3 days.

Spicy Jalapeno Cornbread is wonderfully light and moist. It's filled with the flavor of sharp cheddar cheese and bits of spicy jalapenos.

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!

4.5 from 2 votes
Spicy Jalapeno Cornbread is wonderfully light and moist. It's filled with the flavor of sharp cheddar cheese and bits of spicy jalapenos.
Print
Spicy Jalapeno Cornbread
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Spicy Jalapeno Cornbread is wonderfully light and moist. It's filled with the flavor of sharp cheddar cheese and bits of spicy jalapenos.
Course: Side Dish
Cuisine: American
Servings: 6 pieces
Calories: 378 kcal
Author: Kimberly
Ingredients
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup All-purpose flour
  • 1 cup cornmeal
  • 1 Tablespoon baking powder
  • 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
  1. Preheat oven to 350 degrees.
  2. Melt butter in a 6-inch cast iron skillet.
  3. In a large bowl, mix together flour, cornmeal, baking powder, and salt. Set aside.
  4. In a separate medium bowl, combine egg, milk, and buttermilk. Slowly add the melted butter.
  5. Add the wet ingredients to the dry ingredients and stir to combine.
  6. Fold in jalapenos and cheese.
  7. Carefully pour the batter into the hot skillet.
  8. Place the skillet in the preheated oven. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
  9. Serve immediately with extra butter or honey.
  10. Store any leftovers in an airtight container for up to 3 days.
Recipe Notes

*Add the melted butter to the wet mixture slowly, otherwise the egg may scramble.

Nutrition Facts
Spicy Jalapeno Cornbread
Amount Per Serving
Calories 378 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 14g 70%
Cholesterol 64mg 21%
Sodium 539mg 22%
Potassium 377mg 11%
Total Carbohydrates 30g 10%
Dietary Fiber 2g 8%
Sugars 2g
Protein 9g 18%
Vitamin A 15.1%
Vitamin C 3.6%
Calcium 27.3%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  3. This is was easier than I expected it to be – just pinned it! My fiance loves cornbread, and all things spicy…this may be perfect for him, lol

    -Clarissa @ The View From Here

    Reply

    • Thank you, Clarissa! I kept this recipe a secret for so long, I was worried it would be a little too spicy. I am glad people seem to like it 🙂

      Reply

  7. I normally do not enjoy cornbread. I have made a recipe similar to this a long time ago and loved it. I will be using this recipe very soon as this is so tasty with a pot of beans!

    Reply

    • Thank you, Cybella! Me make ham and beans from time to time as well. This cornbread is usually served along side that dish lol!

      Reply

  12. 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!

    Reply

    • 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 🙂

      Reply

  16. That looks amazing. I wanted to make cornbread some time back but was discouraged because I didn’t really know what I was aiming for texture-wise…apparently there is some controversy surrounding “real” cornbread if you can believe it lol! And since I cannot be farther away the south…well, I just didn’t try. But this is the real deal! I may finally realize my cornbread dreams 🙂

    Reply

    • Thank you, Jolina! I am never surprised about what motivates people to argue lol! This cornbread is influenced by my birth state. I was born in New Mexico and lived a number of my formative years in Texas. It’s definitely a Southwest version of traditional cornbread. Personally, I don’t care for Southern-inspired cornbread, it’s too sweet for my tastes. I prefer a savory option; especially, when I am eating it with my ham and beans lol! As far as I am concerned, any homemade cornbread is “real” cornbread, the rest is all preference 🙂 Thanks again for commenting, good to “chat” with you again. Have a great Wednesday, Jolina!

      Reply

  17. 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!

    Reply

    • 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 🙂

      Reply

    • 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 🙂

      Reply

    • 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!

      Reply

    • 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 🙂

      Reply

  23. 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

    Reply

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