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The finished spicy jalapeno cornbread, loaded with cheese and jalapenos, cut into wedges.
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4.5 from 2 votes

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: Jalapeno Cornbread
Servings: 6 Servings
Calories: 390kcal


  • 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


  • 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.



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


Serving: 1Slice | Calories: 390kcal | Carbohydrates: 30g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 551mg | Potassium: 388mg | Fiber: 2g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 3mg | Calcium: 278mg | Iron: 1.7mg
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