This Jalapeno Cornbread recipe has a golden crust and fluffy crumb, with a buttery taste, melty cheddar cheese, and slight kick from the peppers. It’s so easy to make and incredibly delicious on its own or with chili or soup.
Easy Jalapeno 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 Jalapeno 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.
Ingredients Needed
You only need a handful of simple pantry items to make this easy cornbread recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Ground cornmeal – Cornmeal is the base of the recipe for from-scratch cornbread.
- All-purpose flour – Acts as a binder so the bread isn’t too crumbly.
- Seasonings – Course salt, garlic powder, and onion powder provide flavor.
- Baking powder & Baking soda – Gives the bread some lift.
- Buttermilk and Whole Milk – These both lend flavor and necessary moisture to the cornbread.
- Eggs – Provides structure to the batter.
- Unsalted butter – Adds richness and moisture.
- Cheddar cheese – Grated fresh off the block, if possible, for best flavor.
- Jalapeno peppers – Seeded and diced very small so you get some in every bite.
How to Make Jalapeno Cornbread
This cornbread with jalapeños is super easy to make.
(Scroll down to the printable recipe card for all the details and don’t miss the video below.)
- Make the batter. Whisk together the cornmeal, flour, salt, baking powder, baking soda, garlic powder, and onion powder. Add 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 tablespoon 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.
- Bake. Place skillet into the oven; bake at 400F 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!
Tips and Variations
Here are some tips to make sure your cornbread comes out perfectly.
- Don’t overmix the batter. Overmixing will result in a dense crumb, instead of tender and fluffy.
- Make sure your skillet is HOT! 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.
- Go with buttermilk. 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.
- Add-ins. You can add in (up to a 1/2 cup total) corn kernels, crispy cooked bacon, or even cooked and crumbled chorizo if desired.
Video: Jalapeño Cornbread Recipe
What to Serve with Jalapeno Cornbread
This cornbread makes a great little snack or side served with chili or soups. 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!
Proper Storage
- Storing leftovers. 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.
- To freeze. 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.
- Reheat. 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
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Jalapeno Cornbread
Ingredients
- 1 & 1/4 cups ground cornmeal
- 3/4 cup all-purpose flour , spooned and leveled
- 1 teaspoon coarse salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup buttermilk
- 1/3 cup whole milk
- 2 large eggs , lightly beaten
- 8 tablespoons butter
- 1 cup freshly shredded cheddar cheese
- 2 medium jalapeno peppers , seeded and diced (about 1/2 cup), plus a few thinly sliced rings to scatter on top of the batter
Instructions
- Preheat oven to 400 degrees F with rack in the center position.
- In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, garlic powder, and onion powder
- Add in the buttermilk, milk, and eggs; whisk until the batter is smooth and combined. Fold in the cheese and jalapenos. Set aside.
- Melt butter in a 10-inch cast iron skillet over medium-high heat, stirring frequently to prevent browning.
- Transfer all but 1 tablespoon 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 until the center is firm and a tester inserted in the middle comes out clean, 20-25 minutes.
- Allow to cool for 15 minutes. Serve and enjoy with a pat of butter!
