Jalapeño Cornbread

sliced cornbread with jalapenos in cast iron skillet

This Jalapeño Cornbread is the perfect balance of comfort and spice, featuring a crispy crust, buttery crumb, melty cheddar cheese, and a slight kick from fresh jalapeños. Quick to make and delicious on its own, serve it with chili or soup.

See below the recipe card for step-by-step images.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Keyword: cornbread with jalapenos, jalapeno cornbread, jalapeno cornbread recipe

Servings:

Ingredients

1¼ cups ground cornmeal
¾ cup all-purpose flour spooned and leveled
1 tsp coarse salt
2 tsp baking powder
½ tsp baking soda
¼ tsp garlic powder
¼ tsp onion powder
1 cup buttermilk
1/3 cup whole milk
2 large eggs lightly beaten
8 tbsp butter
1 cup freshly shredded cheddar cheese
2 medium jalapeño peppers seeded and diced (about ½ cup), plus a few thinly sliced rings to scatter on top of the batter

Instructions

Preheat oven to 400°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 jalapeños. Set aside.
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 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!

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