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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°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.
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.
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Spicy Jalapeno Cornbread
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
- 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.
Notes
*Add the melted butter to the wet mixture slowly, otherwise the egg may scramble.
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Nutrition Information:
Yield: 6 Serving Size: 1 SliceAmount Per Serving: Calories: 390Total Fat: 25gSaturated Fat: 15gUnsaturated Fat: 0gCholesterol: 95mgSodium: 551mgCarbohydrates: 30gFiber: 2gSugar: 2gProtein: 10g
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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 🙂