Jalapeno Cornbread is the perfect blend of sweet, spicy, and savory, delivering a flavor explosion in every bite. The golden, crumbly exterior gives way to a moist, tender interior studded with fiery jalapenos and sweet corn kernels. Ready in just 35 minutes, this recipe is a quick and satisfying side dish or snack that pairs beautifully with soups, chili, or even on its own.
With its rich, buttery aroma and a hint of heat, this cornbread is a crowd-pleaser that’s both comforting and exciting. The balance of textures—crispy edges, soft center, and bursts of corn—creates a delightful eating experience. Plus, it’s packed with wholesome ingredients, making it a treat you can feel good about serving. Perfect for gatherings or a cozy night in, this Jalapeno Cornbread is sure to become a favorite.
What You’ll Need for Jalapeno Cornbread
- 1 cup (125 g) all-purpose flour
- ¾ cup (120 g) cornmeal
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar (firmly packed)
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup buttermilk (or substitute with milk + 1 tsp vinegar or lemon juice)
- 2 large eggs (lightly beaten)
- ½ cup (113 g) unsalted butter (melted)
- ¼ cup chopped jalapenos (seeds and ribs removed for less heat)
How to Make Jalapeno Cornbread
- Preheat the oven to 350°F (175°C) and lightly grease an 8×8 baking pan.
- In a large mixing bowl, whisk together the flour, cornmeal, sugars, baking powder, and salt until well combined.
- In a separate dish or large measuring cup, whisk together the buttermilk and eggs. While whisking, slowly drizzle in the melted butter until fully combined.
- Add the wet ingredients to the dry ingredients. Use a spatula to gently fold the mixture together until about 50% combined. Add the chopped jalapenos and continue stirring until the batter is fully mixed.
- Spread the batter evenly into the prepared baking pan. Transfer to the center rack of the oven and bake for 27 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow the cornbread to cool slightly before serving. Enjoy warm!
Spice It Up: Sauce and Topping Ideas
Pair your Jalapeno Cornbread with a dollop of honey butter for a sweet and spicy combo. For a tangy twist, try a drizzle of sriracha mayo or a side of creamy avocado dip. If you’re feeling adventurous, top it with crumbled cotija cheese and a sprinkle of fresh cilantro for a Tex-Mex flair.
Perfect Pairings: Serving Suggestions
This cornbread shines alongside a bowl of chili or a hearty soup. It’s also a great side for BBQ dishes like pulled pork or smoked brisket. For a lighter option, serve it with a fresh garden salad or grilled vegetables.
Keep It Fresh: Storage and Reheating Tips
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, wrap it in foil and warm it in a 300°F (150°C) oven for 10 minutes, or pop a slice in the toaster for a quick fix.
Mix It Up: Recipe Variations
Swap jalapenos for diced green chiles for a milder flavor, or add shredded cheddar cheese for extra richness. For a gluten-free version, use almond flour instead of all-purpose flour. You can also make mini cornbread muffins by baking the batter in a muffin tin for 15-18 minutes.
Quick Tips: Time-Saving Hacks
Prep your ingredients ahead of time by chopping jalapenos and measuring dry ingredients the night before. If you’re out of buttermilk, make a quick substitute by mixing ⅔ cup milk with 2 teaspoons lemon juice and letting it sit for 5 minutes. This cornbread also freezes well—wrap slices individually and store them for up to 3 months.
Jalapeno Cornbread
Ingredients
- 1 cup all-purpose flour (125 g)
- ¾ cup cornmeal (120 g)
- ¼ cup granulated sugar (50 g)
- ¼ cup light brown sugar (50 g) firmly packed
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup buttermilk
- 2 large eggs lightly beaten
- ½ cup unsalted butter (113 g) melted
- ¼ cup chopped jalapenos seeds and ribs removed
Instructions
- Preheat oven to 350F (175C) and lightly grease an 8×8 baking pan.
- In a large mixing bowl, whisk together flour, cornmeal, sugars, baking powder, and salt.
- In a separate dish or large measuring cup, whisk together buttermilk and eggs.
- While whisking, slowly drizzle in the melted butter until combined.
- Add the wet ingredients to the dry and use a spatula to gently fold together until about 50% combined. Add chopped jalapenos and continue to stir until completely combined.
- Spread batter into prepared baking pan and transfer to center rack of oven. Bake for 27 minutes or until baked through and a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to cool slightly before serving.