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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 oil
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup butter melted
- 2 large eggs
- 1 1/2 cups shredded cheddar cheese divided
- 1/2 cup creamed style corn
- 2 jalapeños seeded and diced (optional extra slices for top)
Instructions
- Place oil in a 9 or 10 inch cast iron skillet (or grease a 9x9 inch pan with cooking spraand place skillet in the oven and preheat it to 400 degrees F.
- In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Add the buttermilk, melted butter, and eggs and mix until combined. Fold in 1 cup of cheese, corn, and diced jalapenos.
- Remove the skillet from the oven. Rotate the pan so the oil gets on the sides of the pan (or you can use a heat proof pastry brush).
- Pour batter in pan, top with sliced jalapeños and remaining 1/2 cup cheese, and place in the oven. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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