Jalapeno Cornbread

Cheesy jalapeño cornbread is the perfect spicy side.

This light and fluffy Jalapeño Cornbread recipe is made with basic ingredients, but has a kick of jalapeno and cheddar cheesy flavor!

close up of sliced Jalapeno Cornbread in a pan

Goes from the skillet to the table in less than 30 minutes!
Delivers the best homemade flavor with an upgrade using jalapeños and cheddar cheese!
You can bake up a batch (or two!) in mini-loaf pans or as muffins and freeze for future taco nights!
It pairs perfectly with south-of-the-border favorites like Texas chili, taco soup, BBQ ribs, or taco soup!

butter, salt, japapenos, flour, sugar, buttermilk, cheese, eggs, garlic powder , baking powder , baking soda , onion powder, cornmeal with labels to make Jalapeno Cornbread

Your Essential Ingredients

Flour: Measure white flour correctly for the best results. Or use a box of Jiffy cornbread mix in place of the flour, cornmeal, and leavening agents.

Cornmeal: Yellow cornmeal gives cornbread texture, flavor, and distinctive color. Look for fine or medium-grind corn meal.

Sugar: Sugar balances the spicy jalapeños and the salty cheddar cheese.

Dairy: Buttermilk helps cornbread rise properly and gives it the best crumb. Make your own by mixing a cup of milk or heavy cream with a tablespoon of vinegar or lemon juice. Let it rest for 5 minutes before using. Full-fat butter ensures a rich flavor and a golden-brown, crispy top.

Jalapeños: Use fresh or canned (well drained). Or swap in green chilis or pickled jalapenos.

Cheddar Cheese: Extra sharp cheddar has a robust flavor, use shredded Mexican blend or Monterey Jack.

Tasty Tweaks

Cornbread is endlessly versatile! Make an extra spicy version using adobo seasoning and green chilis.
Try an alternate version for your spaghetti dinner, with Italian herbs and bell peppers instead of the jalapeños.
Using honey instead of sugar to make it more moist.

dry ingredients in a bowl to make Jalapeno Cornbread

adding cheese and jalapenos to bowl to make Jalapeno Cornbread

How to Make Jalapeño Cornbread

Combine the dry and wet ingredients in separate bowls (recipe below).
Stir the wet mixture into the dry until just moistened.
Fold in the remaining ingredients and pour into a prepared pan.
Top with jalapeños and bake.

Jalapeno cornbread tastes great with honey butter when it’s fresh out of the oven!

plated Jalapeno Cornbread with melted butter

Save It For Later!

Keep leftover jalapeno cheddar cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Squares can be frozen on a baking sheet and then individually wrapped in plastic before transferring to a zippered bag. Thaw at room temperature.
Reheat cornbread by wrapping it in foil and placing it in the oven for about 15 minutes at 350°F.
Leftover cornbread can be used to make homemade dressing or croutons.

Perfect Pairings for Jalapeno Cornbread

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This moist cornbread with a spicy kick is the perfect side dish!

Prep Time 10 minutes

Cook Time 26 minutes

Total Time 36 minutes

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Preheat the oven to 375°F. Set aside 1 tablespoon of jalapeno for topping the bread.
In a medium bowl, combine flour, cornmeal, sugar, garlic powder, onion powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together egg, buttermilk, and melted butter.
Add the buttermilk mixture to the flour mixture and stir just until moistened. Fold in the cheese and jalapenos. Set aside.
Add 1 tablespoon butter to a 10-inch cast iron skillet and place it in the oven for 3 to 4 minutes or until warmed and the butter is melted.
Remove the skillet from the oven and pour the batter into the pan. Sprinkle with the reserved jalapenos.
Bake 23 to 27 minutes or until a toothpick comes out clean.

If you do not have a 10″ skillet, grease an 8×8 pan well. Bake at 375°F for 30-40 minutes or until a toothpick comes out clean.
Buttermilk substitute: Buttermilk adds flavor and helps cornbread rise nicely. If you don’t have buttermilk, place 1 tablespoon of lemon juice or white vinegar in a 1 cup measuring cup. Fill to 1 cup with milk and stir. Let rest 5 minutes to thicken slightly, and use in place of buttermilk.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Side Dish, Snack

Cuisine American

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