This post may contain affiliate links. Please read our disclosure policy.
Cheesy jalapeño cornbread is the perfect spicy side.
This light and fluffy Jalapeño Cornbread recipe is made with basic ingredients, but has a kick of jalapeno and cheddar cheesy flavor!
This Foolproof Jalapeño Cornbread Is Always a Winner Because…
- Goes from the skillet to the table in less than 30 minutes!
- Delivers the best homemade flavor with an upgrade using jalapeños and cheddar cheese!
- You can bake up a batch (or two!) in mini-loaf pans or as muffins and freeze for future taco nights!
- It pairs perfectly with south-of-the-border favorites like Texas chili, taco soup, or BBQ ribs!
Your Essential Ingredients
Flour: Measure white flour correctly for the best results. Or use a box of Jiffy cornbread mix in place of the flour, cornmeal, and leavening agents.
Cornmeal: Yellow cornmeal gives cornbread texture, flavor, and distinctive color. Look for fine or medium-grind corn meal.
Sugar: Sugar balances the spicy jalapeños and the salty cheddar cheese.
Dairy: Buttermilk helps cornbread rise properly and gives it the best crumb. Make your own by mixing a cup of milk or heavy cream with a tablespoon of vinegar or lemon juice. Let it rest for 5 minutes before using. Full-fat butter ensures a rich flavor and a golden-brown, crispy top.
Jalapeños: Use fresh or canned (well drained). Or swap in green chilis or pickled jalapenos.
Cheddar Cheese: Extra sharp cheddar has a robust flavor, use shredded Mexican blend or Monterey Jack.
Tasty Tweaks
- Cornbread is endlessly versatile! Make an extra spicy version using adobo seasoning and green chilis.
- Try an alternate version for your spaghetti dinner, with Italian herbs and bell peppers instead of the jalapeños.
- Using honey instead of sugar to make it more moist.
How to Make Jalapeño Cornbread
- Combine the dry and wet ingredients in separate bowls (recipe below).
- Stir the wet mixture into the dry until just moistened.
- Fold in the remaining ingredients and pour into a prepared pan.
- Top with jalapeños and bake.
Jalapeno cornbread tastes great with honey butter when it’s fresh out of the oven!
Save It For Later!
- Keep leftover jalapeno cheddar cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Squares can be frozen on a baking sheet and then individually wrapped in plastic before transferring to a zippered bag. Thaw at room temperature.
- Reheat cornbread by wrapping it in foil and placing it in the oven for about 15 minutes at 350°F.
- Leftover cornbread can be used to make homemade dressing or croutons.
Perfect Pairings for Jalapeno Cornbread
Did your family love this Jalapeno Cornbread? Leave us a rating and a comment below!
Jalapeno Cornbread
Equipment
- Cast Iron Skillet or 8×8 baking dish
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- 2 large eggs
- ⅓ cup butter melted, plus 1 tablespoon for greasing the pan
- 1 cup buttermilk or soured milk, see notes
- 2 medium jalapenos seeded and diced or 4 oz canned diced jalapenos
- 1 ½ cups shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375°F. Set aside 1 tablespoon of jalapeno for topping the bread.
- In a medium bowl, combine flour, cornmeal, sugar, garlic powder, onion powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together egg, buttermilk, and melted butter.
- Add the buttermilk mixture to the flour mixture and stir just until moistened. Fold in the cheese and jalapenos. Set aside.
- Add 1 tablespoon butter to a 10-inch cast iron skillet and place it in the oven for 3 to 4 minutes or until warmed and the butter is melted.
- Remove the skillet from the oven and pour the batter into the pan. Sprinkle with the reserved jalapenos.
- Bake 23 to 27 minutes or until a toothpick comes out clean.
Notes
- If you do not have a 10″ skillet, grease an 8×8 pan well. Bake at 375°F for 30-40 minutes or until a toothpick comes out clean.
- Buttermilk substitute: Buttermilk adds flavor and helps cornbread rise nicely. If you don’t have buttermilk, place 1 tablespoon of lemon juice or white vinegar in a 1 cup measuring cup. Fill to 1 cup with milk and stir. Let rest 5 minutes to thicken slightly, and use in place of buttermilk.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Side Dish, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Delicious!! Thank you!
I’m so glad you loved this recipe!
Are the mild green chillies hot? I can’t have heat because of my stomach. I like the original green chilies and tomatoes but can you put a can of those in this cornbread? I would love to make this. Thank you.
The brand of mild green chilies I purchase are not spicy. I haven’t tried the tomatoes/chilies mixture in cornbread, let us know how it goes if you try it. The can size of the chilies is 4oz.
Can I substitute a can of cream corn for the fresh corn? Thank you.
I haven’t tried it so I can’t say for sure. Let us know how it works if you try it!
Could you sub buttermilk made by adding vinegar to milk?
Absolutely! 1 tablespoon of vinegar into a 1 cup measuring cup and top to 1 cup with milk. Let sit 5 minutes.. voila!
what is done with the fresh corn… was something left out??
Thank you Debra! The corn kernels are removed from the cob and added in with the peppers & chiles. :)