Name: Jalapeño Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1–2 tbsp sugar (optional); 1 cup buttermilk; 2 large eggs; 1/4 cup unsalted butter, melted; 2 fresh jalapeños, finely chopped (seeds removed for milder heat); 1/2 cup shredded cheddar cheese (optional)

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Jalapeño cornbread is a bold, flavorful twist on the classic Southern staple. It’s golden, moist, and slightly sweet, with a kick of heat from the jalapeños. Whether I serve it with chili, BBQ, or as a standalone snack, it always adds the perfect spicy touch to the table.

Why You’ll Love This Recipe

I love how this jalapeño cornbread balances sweet and spicy in each bite. It’s incredibly easy to whip up and bakes beautifully in a skillet or baking dish. The chopped jalapeños bring a warming heat that doesn’t overpower, and the cornmeal adds that nostalgic, crumbly texture I crave in good cornbread. It’s a great option for potlucks, family dinners, or just a comfort food fix.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cornmeal
All-purpose flour
Baking powder
Baking soda
Salt
Sugar (optional for a slightly sweet touch)
Buttermilk
Eggs
Unsalted butter, melted
Fresh jalapeños, finely chopped (seeds removed for milder heat)
Shredded cheddar cheese (optional for extra richness)

Directions

I start by preheating the oven to 400°F (200°C) and greasing a cast iron skillet or an 8x8-inch baking dish.
In a large bowl, I whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, salt, and sugar.
In another bowl, I combine the wet ingredients — buttermilk, eggs, and melted butter.
I pour the wet ingredients into the dry ingredients and stir until just combined. Then I fold in the chopped jalapeños and cheese if I’m using it.
I pour the batter into the prepared skillet and smooth the top.
I bake for about 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
I let it cool for a few minutes before slicing and serving warm.

Servings and timing

This recipe makes about 9 servings. It takes roughly 10 minutes to prepare and 25 minutes to bake, so I usually have it on the table in under 40 minutes.

Variations

I sometimes mix in corn kernels for added texture and sweetness.
For a cheesier bite, I add a handful of shredded pepper jack or mozzarella.
When I want extra heat, I leave some seeds in the jalapeños or add a pinch of cayenne.
If I’m cooking for a crowd, I double the recipe and bake it in a 9x13-inch pan.
I also like to swap buttermilk with Greek yogurt mixed with milk when I’m out of buttermilk.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I wrap slices in foil and warm them in a 300°F oven for about 10 minutes, or microwave individual pieces for 20–30 seconds. I always avoid over-microwaving to keep the bread from drying out.

FAQs

What can I substitute for buttermilk?

I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes. It works just like buttermilk in a pinch.

Can I use pickled jalapeños instead of fresh?

Yes, I sometimes use pickled jalapeños when I want a tangier flavor. I make sure to drain and chop them well before adding to the batter.

How spicy is this cornbread?

It really depends on how many jalapeños I use and whether I include the seeds. I usually remove the seeds for a milder heat.

Can I make this gluten-free?

Yes, I swap the all-purpose flour with a gluten-free blend, and it turns out just as delicious.

Can I bake this in muffin tins?

Absolutely. I spoon the batter into greased muffin tins and bake for about 15–18 minutes. It’s perfect for individual servings.

Conclusion

Jalapeño cornbread is a fiery and flavorful upgrade to a beloved classic. I love how versatile and quick it is to make, and it pairs well with so many dishes. Whether I’m serving it with hearty chili or enjoying it as a snack, this cornbread always hits the spot.

Jalapeño Cornbread

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 9 servings
Category: Bread
Method: Baking
Cuisine: Southern
Diet: Vegetarian

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Description

Jalapeño cornbread is a spicy twist on the classic Southern favorite, offering a perfect balance of sweet and heat in a moist, golden loaf. Ideal as a side for chili or BBQ, or enjoyed on its own.

Instructions

Preheat the oven to 400°F (200°C) and grease a cast iron skillet or 8x8-inch baking dish.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, mix together buttermilk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the chopped jalapeños and shredded cheese if using.
Pour the batter into the prepared skillet and smooth the top.
Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let cool for a few minutes before slicing and serving warm.