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, 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!
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.
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.
- 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
Preheat oven to 350 degrees.
Melt butter in a 6-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.
*Add the melted butter to the wet mixture slowly, otherwise the egg may scramble.