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!
- 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!
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.
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!
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
Did your family love this Jalapeno Cornbread? Leave us a rating and a comment below!
Jalapeno Cornbread
This moist cornbread with a spicy kick is the perfect side dish!
Prevent your screen from going dark
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Preheat the oven to 375°F. Set aside 1 tablespoon of jalapeno for topping the bread.
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In a medium bowl, combine flour, cornmeal, sugar, garlic powder, onion powder, baking powder, baking soda, and salt.
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In a separate bowl, whisk together egg, buttermilk, and melted butter.
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Add the buttermilk mixture to the flour mixture and stir just until moistened. Fold in the cheese and jalapenos. Set aside.
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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.
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Remove the skillet from the oven and pour the batter into the pan. Sprinkle with the reserved jalapenos.
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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.
Calories: 281 | Carbohydrates: 29g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 430mg | Potassium: 198mg | Fiber: 2g | Sugar: 7g | Vitamin A: 483IU | Vitamin C: 3mg | Calcium: 185mg | Iron: 1mg
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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