Skip to Content

Spicy Jalapeno Cornbread

*This post may contain affiliate links. As Amazon Associates we earn from qualifying purchases.

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.

The finished spicy jalapeno cornbread, cut into wedges, sitting on a wooden cutting board.

How to Make Spicy Jalapeno Cornbread:

First, preheat oven to 350°F, 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. 

The ingredients for the jalapeno cornbread like cheese, cornmeal, and flour.

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.

The jalapeno cornbread wet and dry ingredients have been combined in a large glass mixing bowl.

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.

The cooked jalapeno cornbread in a 6-inch cast iron skillet sitting on a wooden cutting board and surrounded by a blue towel.

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.

A close-up view of the finished jalapeno cornbread, sliced into a wedge and loaded with cheese and 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!

Join our Facebook group for more recipes from Berly’s Kitchen, our new site More Than Meat and Potatoes, and some of our blogger friends!

The finished spicy jalapeno cornbread, loaded with cheese and jalapenos, cut into wedges.

Spicy Jalapeno Cornbread

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

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

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

  1. Preheat oven to 350 degrees.
  2. Melt butter in a 8-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.

Notes

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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1 Slice
Amount Per Serving: Calories: 390Total Fat: 25gSaturated Fat: 15gUnsaturated Fat: 0gCholesterol: 95mgSodium: 551mgCarbohydrates: 30gFiber: 2gSugar: 2gProtein: 10g

Don't forget to follow us on Pinterest!

Share this recipe by clicking the Pinterest button below!

Looking for more bread recipes?

Subscribe for Twice a Week Newsletters

* indicates required
Email Format

Share to Save The Recipe!

The finished tropical cocktail booze cubes, served with blue straws. As the cubes melt the water looks like lemonade.
Tropical Cocktail Booze Cubes
← Read Last Post
Top down view of cherry crisp on a green and white towel.
Simple Homemade Cherry Crisp
Read Next Post →

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

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 :)

kim

Wednesday 5th of April 2017

Cornbread! Jalapenos! A match made in heaven! My oven will be on this weekend for this yummy recipe!

John

Thursday 6th of April 2017

Thank you, Kim! So happy you like this cornbread and I hope you love it when you make it :)