Jalapeño Cornbread

Why You’ll Love This Recipe

Jalapeño Cornbread is a spicy twist on the classic Southern staple, blending the sweet flavor of cornmeal with the heat of fresh jalapeños. Moist, fluffy, and full of flavor, this cornbread is perfect alongside chili, barbecue, or as a bold snack on its own. With its golden crust and savory bite, it’s a must-have for any comfort food spread.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cornmealall-purpose flourbaking powdersaltbaking sodasugarbuttermilkmelted buttereggsfresh jalapeños (seeded and diced)shredded cheddar cheese (optional for extra richness)corn kernels (optional for added texture)

directions

Preheat your oven to 400°F (200°C) and grease a 9-inch cast iron skillet or baking dish.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.

In a separate bowl, whisk together the buttermilk, melted butter, and eggs until well combined.

Stir the wet ingredients into the dry mixture until just combined—do not overmix.

Fold in the diced jalapeños, shredded cheese, and corn kernels if using.

Pour the batter into the prepared skillet or dish and smooth the top.

Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Let cool for 10 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 10 minutesBaking time: 20-25 minutesCooling time: 10 minutesTotal time: 40-45 minutes

Variations

Add crumbled cooked bacon for a smoky flavor.

Use pickled jalapeños for a tangier bite.

Swap cheddar with pepper jack for extra spice.

Try it with green onions or chopped cilantro for an herby touch.

Make muffins instead of a skillet for portable servings.

storage/reheating

Store Jalapeño Cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.Freeze slices individually for up to 2 months.Reheat in a microwave for 15-20 seconds or in a 300°F (150°C) oven for 10 minutes until warmed through.

FAQs

Can I make this less spicy?

Yes, simply reduce the number of jalapeños or remove all seeds and membranes.

Can I use milk instead of buttermilk?

Yes, but add 1 tablespoon of lemon juice or vinegar per cup of milk to mimic buttermilk.

Is it okay to use canned corn?

Absolutely, just drain it well before adding.

Can I make this gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour.

Can I make it ahead of time?

Yes, bake and cool completely, then wrap tightly and store. Reheat before serving.

What kind of pan works best?

A cast iron skillet gives the best crust, but any baking dish will work.

How do I keep it from sticking?

Grease the pan well, especially if not using cast iron.

Can I make it dairy-free?

Use plant-based milk with vinegar and dairy-free butter.

Can I skip the sugar?

Yes, but a touch of sweetness balances the heat.

Is it suitable for kids?

If they tolerate mild spice, yes—adjust jalapeño quantity to taste.

Conclusion

Jalapeño Cornbread is the perfect marriage of spicy, sweet, and savory. Whether served fresh from the oven with a pat of butter or as a companion to hearty dishes, it adds warmth and flavor to any meal. Try this recipe once and you’ll see why it’s a crowd-pleaser every time.

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