This Jalapeño Cornbread recipe has a golden crust and fluffy crumb, with a buttery taste, melty cheddar cheese, and a slight kick from the peppers. I can’t get over how easy it is to make and how incredibly delicious it is—on its own or with chili or soup.

Easy Jalapeño Cornbread Recipe

Mention cornbread to anyone and get ready for a debate! The country is divided over sweet verses savory, from scratch or boxed Jiffy, and whether it should be fluffy or dense. I like it all the ways, and this Jalapeño Cornbread recipe is yet another fantastic variation.

Unlike my brown sugar cornbread which is like corn cake, or my cornbread casserole that’s creamy, this jalapeño cornbread is more in line with traditional cornbread made in a cast iron skillet, but with added cheddar cheese, heat from the peppers, and no honey.

It’s super easy to make and results in a crispy golden crust, light crumb, and awesome flavor.

Helpful Tips and Variations

Here are some tips to make sure your cornbread comes out perfectly.

• Don’t overmix the batter as it will result in a dense crumb, instead of tender and fluffy.
• That crispy, buttery crust is achieved by pouring the batter into a very hot skillet. You can preheat your skillet in the oven or use it to melt the butter on the stovetop (like I do), but either way, you want to hear that sizzle when the batter hits the surface.
• A cast iron skillet is ideal for this cornbread recipe, but all is not lost if you don’t have one! An ovenproof skillet or baking dish will work—just make sure you heat it up first in a hot oven before pouring the batter into it.
• Moist cornbread almost always incorporates some type of soured milk, such as sour cream, yogurt, or buttermilk. Buttermilk is definitely my preferred ingredient and produces the best texture.
• You can add in (up to a ½ cup total) corn kernels, crispy cooked bacon, or even cooked and crumbled chorizo if desired.

How to Make Jalapeño Cornbread Step by Step

Combine the dry ingredients: Whisk together the cornmeal, flour, salt, baking powder, baking soda, garlic powder, and onion powder. Preheat the oven and position a rack in the center of the oven.

Add wet ingredients: Stir in the buttermilk, milk, and eggs; whisk until the batter is smooth and combined. Fold in the cheese and jalapenos. Set aside.

Prepare the skillet: Melt butter in a 10-inch cast iron skillet over medium-high heat, stirring frequently to prevent browning. Transfer all but 1 tbsp of the melted butter into the batter mixture; whisk to combine, then (make sure the skillet is still hot) pour the batter into the buttered skillet.

Place skillet into the oven; bake at 400°F until the center is firm and a tester inserted in the middle comes out clean, 20-25 minutes.

Cool and serve: Allow to cool for 15 minutes, then enjoy

What to Serve with Jalapeño Cornbread

This cornbread makes a great little snack or side served with hearty chili or steaming hot ham and bean soup. It’s delicious plain, but we love it with a slab of butter or even bourbon honey butter for a sweet and spicy taste. You could even change up your usual Thanksgiving cornbread dressing and use this as the base instead!

How to Store and Reheat

Allow to cool completely, then wrap any leftovers tightly in foil or transfer to an airtight container. Store in the refrigerator for up to 4 days.

Because of the dairy content, the texture changes a bit once thawed, which isn’t ideal. But you can freeze it, if necessary. Allow to cool, then wrap the entire thing or individual portions tightly in 2 layers of foil and transfer to a freezer-safe bag or container. Thaw in the fridge overnight.

The quickest way to reheat portions is in the microwave for 10 to 20 seconds, wrapped in a lightly dampened paper towel to lock in a bit of moisture.

More Cornbread Recipes

• Skillet Cornbread
• Brown Sugar Cornbread
• Creamy Cornbread Casserole
• Cornbread Sloppy Joe Skillet
• Corn Dog Casserole