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Jalapeño Cornbread is filled with spicy jalapeno peppers, cheddar cheese, and corn. This savory bread is moist, tender, and so easy to throw together. Serve it at your next barbecue or chili kick off!
Side dishes are just as important as the main dish and this Jalapeño Cornbread does not disappoint! This bread is so easy to throw together as a side dish should be. For more easy corn side dishes, try Homemade Cornbread, Summer Corn Salad, or 5-Ingredient Corn Casserole.
Jalapeño Cornbread
If you love a little spicy kick than this is the cornbread for you! This Jalapeño Cornbread has a lot less sugar than typical cornbread recipes which makes it great for serving with all kinds of soups and stews. If you want it sweeter, just drizzle on some honey! The heat with the sweet is so yummy!
How to make Jalapeño Cornbread:
- Place a little oil in a cast iron skillet and let the pan heat up in the oven as it comes to temperature.
- In a large mixing bowl, mix together the dry ingredients- flour, cornmeal, sugar, baking soda, baking powder, and salt.
- Add the liquid ingredients to the mixing bowl and then mix with a whisk until combined.
- Fold in 1 cup cheese, corn, and diced jalapeños.
- When the oven is up to temperature and the batter is ready, take the skillet out of the oven, rotate the pan so the oil greases the sides.
- Pour the batter into the skillet and top with additional jalapeño slices and remaining cheese.
- Bake for 20-25 minutes. Let the bread cool in the pan for 10 minutes before slicing.
What if I don’t have a cast iron skillet?
You can bake this in a regular 9×9 inch baking pan or glass baking dish. Just grease the inside of the pan with cooking spray, shortening, or butter, pour in the batter and then bake as directed.
I don’t have buttermilk. What should I use?
You can make your own buttermilk! Pour 1 tablespoon vinegar or fresh squeezed lemon into a 1 cup liquid measuring cup. Add a scant cup of milk (the higher the fat content, the better) to reach the 1 cup measuring line.
If you don’t have those ingredients you can substitute it with 3/4 cup sour cream or plain yogurt (can be Greek) mixed with 1/4 cup water.
Want more Jalapeño Recipes? Enjoy these!
- Jalapeño Pepper Jelly
- Baked Jalapeño Poppers
- Cheeseburger Stuffed Jalapeño Poppers
- Jalapeño Bacon CheeseBall
- Jalapeño Popper Mac & Cheese
- Jalapeño Popper Chili
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Jalapeno Cornbread
Ingredients
- 2 teaspoons vegetable oil
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup melted unsalted butter
- 2 large eggs
- 1 cup shredded cheddar cheese for the batter
- ½ cup creamed style corn
- ½ cup seeded and diced jalapeños about 2 jalapeños, more for slicing and laying on top if desired
- ½ cup shredded cheddar cheese for topping
Instructions
- Add 2 teaspoons vegetable oil to a 9 or 10-inch oven-safe skillet, or spray a 9 x 9 x 2-inch baking pan with nonstick cooking spray and place it in the oven. Preheat the oven to 400 degrees Fahrenheit with the skillet or pan inside.
- Add 1 cup all-purpose flour, 1 cup cornmeal, 2 tablespoons granulated sugar, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to a large bowl and stir to combine.
- Add 1 cup buttermilk, ½ cup melted unsalted butter , and 2 large eggs and mix until fully combined. Gently stir in 1 cup shredded cheddar cheese , ½ cup creamed style corn, and ½ cup seeded and diced jalapeños .
- Remove the skillet from the oven. Carefully tilt the skillet so the oil coats up the sides of it, or use a heat-safe pastry brush to brush the hot oil up the sides. Add the batter to the skillet and top with ½ cup shredded cheddar cheese and, if desired, additional jalapeños.
- Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean and the edges are starting to brown. Let the bread cool for 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this recipe a few times and love it! It’s so moist and flavorful. Also thank you for telling us how to make buttermilk without having buttermilk. First time i didn’t have buttermilk, but using your tricks, it came out just as well. Also, I never had cream corn before this time, so I always had to find a recipe to make the cream corn. This time I had all the proper ingredients plus added habanero and it was darn good!
This was easy to make, and even though I mixed up the baking soda and baking powder amounts, it still turned out really well. The texture is a medium crumb and is really moist – the way I like it. The only change I’d made next time is to add more sugar since I like a slightly sweeter cornbread.
So easy and so good! My family loves it. Really appreciate the link on how to make buttermilk so I don’t have to buy it specially for this recipe!
Just my opinion. There is no need for Italian seasoning in this recipe. Yes thyme, parsley, and bay. But basil and oregano no need, I understand the logic with tom, but no need. Thank you so much for taking the time to write it and it’s still good, just my opinion.
Huh
It doesn’t call for that lol