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4.67 from 3 votes

Jalapeno Cornbread

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Bread, Side Dish
Cuisine: American, Mexican, Mexican American, Tex Mex
Keyword: Cornbread, cornbread with jalapenos, Homemade Cornbread, how to make jalapeno corn bread, Jalapeno Cornbread, jalapeno cornbread recipe
Servings: 8 servings
Author: Melanie Dueck

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

Calories: 393kcal | Carbohydrates: 35g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 526mg | Potassium: 194mg | Fiber: 3g | Sugar: 6g | Vitamin A: 756IU | Vitamin C: 7mg | Calcium: 244mg | Iron: 2mg

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