Jalapeño Cornbread

Introduction

There’s nothing quite like a warm slice of cornbread fresh out of the oven—soft, buttery, and slightly crumbly. But when you add jalapeños, that humble comfort food transforms into something irresistible. Jalapeño cornbread delivers the perfect balance of sweetness, spice, and hearty texture, making it a go-to recipe for family dinners, BBQ nights, and cozy gatherings. Whether you serve it with chili, grilled meats, or enjoy it on its own with a pat of butter, this dish always earns rave reviews. In this blog post, I’ll share my tried-and-true Jalapeño Cornbread recipe along with variations, tips, and answers to your most common questions.

My recipe story

I first discovered jalapeño cornbread during a summer cookout with friends. One of my neighbors brought a batch that stole the show—it was moist yet crumbly, sweet yet spicy, and had just the right kick from the jalapeños. Since then, I’ve been on a mission to perfect my own version. After plenty of trial and error, adjusting the ratios of cornmeal to flour, tweaking the spice level, and experimenting with cheese add-ins, I finally landed on the recipe I now make regularly. It’s become a staple at my dinner table, whether we’re having slow-cooked chili on a winter night or grilled ribs in the backyard during summer. The beauty of this recipe lies in its adaptability—you can make it mild or fiery, cheesy or plain, but it always comes out delicious.

Ingredient breakdown

The foundation of jalapeño cornbread is cornmeal, which gives it that signature rustic texture and earthy flavor. I like using medium-grind yellow cornmeal for the perfect balance between hearty and tender. All-purpose flour is added to lighten the texture, while baking powder provides the rise that keeps it fluffy rather than dense.

Eggs and milk (or buttermilk if you want extra tang) bind everything together and give the bread its soft, moist crumb. A touch of sugar balances the heat of the jalapeños, while melted butter adds richness and that classic buttery flavor cornbread is known for. Of course, the star ingredient is the jalapeño—fresh, diced peppers bring in a subtle heat and a little crunch. For a flavor upgrade, I often stir in shredded cheddar cheese, which melts into gooey pockets of goodness throughout the bread.

Each ingredient has a role to play: cornmeal for texture, jalapeños for kick, dairy for tenderness, and butter for richness. Together, they create a balanced bread that’s savory, satisfying, and downright addictive.

Equipment you’ll need

• Mixing bowls (one large, one medium)
• Whisk or wooden spoon
• Measuring cups and spoons
• Sharp knife and cutting board (for the jalapeños)
• Cast iron skillet or baking dish
• Oven mitts
• Cooling rack

Step-by-step directions

Step 1: Preheat the oven and prepare the skillet. Start by preheating your oven to 400°F (200°C). If you’re using a cast iron skillet, place it in the oven while it preheats—this helps create a beautifully crisp crust. Lightly grease the skillet or baking dish with butter or oil to prevent sticking.

Step 2: Mix the dry ingredients. In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Whisk them together until evenly distributed. This step ensures your baking powder and sugar won’t clump, leading to even texture and rise.

Step 3: Prepare the wet ingredients. In a separate bowl, whisk together the eggs, milk (or buttermilk), and melted butter until smooth. The buttermilk will add tanginess and make the crumb tender, but regular milk works well too.

Step 4: Combine wet and dry mixtures. Pour the wet mixture into the dry ingredients. Stir gently until just combined—avoid overmixing, as this can make the bread tough. A few lumps are perfectly fine.

Step 5: Fold in jalapeños and cheese. Add the diced jalapeños and shredded cheddar cheese (if using) into the batter. Stir just enough to distribute them evenly. For extra spice, leave some jalapeño seeds in; for milder heat, remove them before dicing.

Step 6: Bake the cornbread. Carefully remove the hot skillet from the oven. Pour the batter in, spreading it evenly. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 7: Cool and serve. Allow the cornbread to cool in the skillet for about 10 minutes before slicing. Serve warm with butter, honey, or alongside your favorite savory dishes.

Variations & substitutions

This jalapeño cornbread recipe is highly adaptable. If you prefer it extra cheesy, mix in pepper jack or Monterey Jack cheese instead of cheddar. For a slightly sweeter version, increase the sugar by one or two tablespoons. If you like a smoky flavor, add a handful of chopped cooked bacon or roasted corn kernels to the batter. For gluten-free diets, substitute the all-purpose flour with a 1:1 gluten-free blend. Vegan cooks can swap the eggs with flax eggs and use plant-based milk and butter. The beauty of this recipe is that it can be tailored to fit your taste and dietary preferences without losing its charm.

Storage, freezing & make-ahead

Store leftover jalapeño cornbread in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. If you’d like to freeze it, slice the cornbread into portions, wrap them tightly in plastic wrap, and place in a freezer-safe bag. Frozen cornbread will last for about three months. To reheat, simply thaw at room temperature or warm in the oven at 300°F until heated through. You can also prepare the batter ahead of time and refrigerate it for up to 24 hours before baking—just give it a quick stir before pouring into the pan.

Serving ideas & pairings

Jalapeño cornbread is incredibly versatile and pairs beautifully with many dishes. Serve it alongside a hearty bowl of chili, a smoky BBQ spread, or a warm bowl of soup. It’s also delicious with fried chicken, pulled pork, or grilled vegetables. For a sweet contrast, drizzle it with honey or serve with a dollop of whipped butter. If you’re entertaining, cut it into small squares and serve as an appetizer with dips like guacamole or salsa. No matter how you enjoy it, this cornbread is sure to become a crowd favorite.

FAQ

Can I make jalapeño cornbread less spicy?
Yes! Simply remove the seeds and membranes from the jalapeños before dicing them. You can also reduce the number of peppers used.

Can I use canned jalapeños instead of fresh?
Absolutely. Canned or pickled jalapeños work well and add a tangy flavor, though they’re softer in texture than fresh.

What’s the best way to reheat leftover cornbread?
Reheat in the oven at 300°F for 10 minutes, or warm slices in a skillet with a little butter for a crisp edge.

Can I make muffins with this recipe?
Yes, just divide the batter into a muffin tin and bake at the same temperature for 15–18 minutes.

What if I don’t have a cast iron skillet?
No problem—use any greased 8×8 or 9×9 baking dish. The crust won’t be quite as crispy, but it will still taste delicious.

Final thoughts

Jalapeño cornbread is the perfect combination of comfort and bold flavor. It’s a simple recipe with big rewards, adaptable to any taste, and versatile enough to serve with a wide variety of meals. Whether you’re hosting a backyard barbecue, cozying up with a bowl of chili, or just craving something warm and hearty, this cornbread always delivers. Once you try this recipe, it’s sure to become a staple in your kitchen—one of those go-to dishes that feels special yet easy enough to make any day of the week. So grab your skillet, chop those jalapeños, and get ready to enjoy the best jalapeño cornbread you’ve ever had.

Jalapeño Cornbread

---

• Author: Sarah White
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Moist, golden cornbread with a spicy jalapeño kick. Perfect as a side for chili, BBQ, or soups, and easy to customize with cheese or herbs.

---

Ingredients

Scale 1x2x3x

• 1 cup yellow cornmeal

• 1 cup all-purpose flour
• 1 tablespoon baking powder

• 2 tablespoons sugar

• 1/2 teaspoon salt
• 1 cup milk or buttermilk

• 2 large eggs

• 1/4 cup unsalted butter, melted
• 2 fresh jalapeños, seeded and diced

• 1 cup shredded cheddar cheese (optional)

---

Instructions

1. Preheat oven to 400°F (200°C) and place a cast iron skillet in the oven to heat. Grease lightly with butter or oil.

2. In a large bowl, whisk cornmeal, flour, baking powder, sugar, and salt until combined.

3. In another bowl, whisk milk, eggs, and melted butter until smooth.
4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.

5. Fold in diced jalapeños and shredded cheese if using.

6. Carefully remove hot skillet from oven, pour in the batter, and spread evenly.
7. Bake for 20–25 minutes, until golden brown and a toothpick comes out clean.

8. Cool for 10 minutes before slicing. Serve warm with butter or honey.
   

Notes

For extra flavor, add roasted corn or bacon bits to the batter. Store leftovers in an airtight container for up to 3 days or freeze up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American