Jalapeno Cornbread is wonderfully light, moist, and rich with flavor. It’s filled with bold ingredients like sharp cheddar cheese and bits of spicy jalapenos that are perfectly baked in a cast iron skillet. It’s the best spicy addition to any meal!
Jalapeno Cornbread
Growing up in the south, cornbread is a family table staple. However, not all cornbread is alike. Not to worry though, while some cornbread recipes come out thin and dried out, ours is amazingly moist and full of extra surprises. Sharp cheddar cheese and chunks of jalapenos give this recipe a mouthwatering spin on an old family favorite.
Serve jalapeno cornbread alongside chili, a big pot of pinto beans, ham and collard greens, ham hock and beans, and whatever else your southern or southwestern heart desires!
Key Ingredients
- Butter: One whole stick of unsalted butter.
- Flour: All-purpose is what we use for this recipe. No need for self-rising.
- Cornmeal: The base of any good cornbread.
- Baking powder: This will ensure the cornbread comes out light and fluffy.
- Egg: One large egg is just perfect. It’s great for binding the ingredients together.
- Salt: To taste.
- Milk: We suggest using whole milk and make sure it is cold when adding to the recipe.
- Buttermilk: Buttermilk will really give your cornbread that classic flavor you know and love.
- Jalapenos: You can use pickled or fresh, whatever you have on hand. Whichever you go with, they do need to be chopped.
- Cheddar cheese: We like it sharp and freshly shredded.
How To Make Jalapeno Cornbread
- Preheat your oven to 350°F.
- In an 8 inch cast iron skillet, melt your butter over low heat. Keep an eye on the melting butter so it doesn’t overcook and become clarified butter.
- In a large bowl, mix together flour, cornmeal, baking powder, and salt. Use a whisk to break up any lumps. Set aside.
- Now, in another large mixing bowl, combine the egg, milk, and buttermilk. Add the wet ingredients to the dry ingredients and stir to combine.
- Stir in the melted butter, and fold in the chopped jalapenos and shredded cheddar cheese.
- Carefully pour the batter into the hot skillet. The preheated skillet will help create a crispy crust on the finished jalapeno cornbread.
- Place the skillet in the preheated oven. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Serve jalapeno cornbread immediately while hot with extra butter or honey.
Tips and Variations
- If you 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 Monterey Jack instead of cheddar cheese.
- Toss in some corn kernels or diced bell peppers and onions for some extra flavor and texture.
- Make this Jalapeno Cornbread in an 8×8-inch baking dish instead of a cast iron pan.
Storage and Reheating
Room Temperature: Wrap leftover Jalapeno Cornbread in plastic wrap or an airtight container. It will stay fresh on the counter for up to 3 days.
Refrigerator: For longer freshness and sealed in flavor, store leftovers in an airtight container in the fridge for about 5-7 days.
Freezer: This spicy cornbread can be frozen! Let cool completely before placing in your preferred storage container, then place in the freezer. It will stay fresh for up to 3 months.
Reheating: If frozen, let thaw before reheating. To reheat the cornbread, pop it in the microwave or oven until heated through.
Can’t Get Enough Spice In Your Life? Check Out More Jalapeno Favorites:
Jalapeno Cornbread
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Equipment
Ingredients
- ½ cup unsalted butter
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 large egg
- ½ cup milk
- ½ cup buttermilk
- 1 tablespoon jalapeños pickled or fresh (chopped)
- 4 ounces sharp cheddar cheese shredded
Instructions
- Preheat oven to 350°F, and place butter into an 8-inch cast iron or oven-proof skillet.½ cup unsalted butter
- Place the skillet in the preheated oven, and allow the butter to melt while you prepare the remaining ingredients.
- In a large bowl, mix together flour, cornmeal, baking powder, and salt. Set aside.1 cup cornmeal½ cup all-purpose flour1 tablespoon baking powder1 teaspoon kosher salt
- In a separate medium bowl, combine egg, milk, and buttermilk.1 large egg½ cup milk½ cup buttermilk
- Add the wet ingredients to the dry ingredients and stir to combine. Carefully stir in the melted butter, then fold in jalapenos and cheese.1 tablespoon jalapeños4 ounces sharp cheddar cheese
- Scoop the batter into the hot skillet. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Serve immediately with extra butter or honey. See post for storage options.
Molly
Thursday 20th of April 2017
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
Friday 21st of April 2017
Thank you, Molly! I am glad you like the cornbread and hope you get the chance to try a jalapeno version :)
anvita
Friday 7th of April 2017
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
Saturday 8th of April 2017
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
Friday 7th of April 2017
I love jalapeños and fresh cheddar cheese in my corn bread! I also like to add garlic, but thing ever!
John
Friday 7th of April 2017
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
Friday 7th of April 2017
I love jalapeños and fresh cheddar cheese in my corn bread! I also like to add garlic, but thing ever!
Rachel
Wednesday 5th of April 2017
I'm not normally one for spicy foods but this sounds really good. I love cornbread!
John
Thursday 6th of April 2017
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 :)