Here is one of my favorite homemade cornbread recipes. This jalapeno cornbread is a fun twist on the classic. It has a soft and buttery flavor, and just enough diced jalapenos to bring a little heat to every bite. The touch of sweetness balances the peppers, making this cornbread a great mix of sweet, savory, and spicy.
Baked in a 10-inch cast iron skillet, the edges turn lightly golden while the middle stays soft and moist. The batter comes together with simple pantry staples, so you don’t need anything fancy to make a homemade, comforting side dish.
Serve a warm slice alongside homemade chili, broccoli potato cheese soup, barbecue, or your favorite comfort-food dinner. And if you’re anything like me, you might find yourself sneaking another piece straight from the skillet!
If you love recipes with a little kick, be sure to try my jalapeno cheese muffins, jalapeno popper pastry bites, and raspberry jalapeno bacon jam next!
Jump to:
Why You’ll Love This Recipe
- A little sweet with a little heat. The sugar balances the jalapenos for a flavor that’s not too sweet or too spicy.
- Soft and tender texture. Buttermilk, butter, and oil help keep the cornbread moist.
- Golden edges. Baking it in a cast iron skillet gives the outside a lovely golden finish.
- Simple ingredients. Flour, cornmeal, eggs, and a few kitchen staples are all you need.
- Easy to prepare. The batter comes together quickly without any complicated steps.
- A fun twist on classic cornbread. Jalapenos add a little extra flavor and personality.
- Great with hearty meals. This cornbread pairs especially well with chili, soups, and barbecue.
- Easy to adjust. You can change the amount of jalapeno to suit your preferred spice level.
- Perfect for sharing. Slice it straight from the skillet and pass it around the table.
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Yellow cornmeal: The star of the cornbread! It gives it that classic corn flavor and slightly crumbly texture.
- Buttermilk: Adds a little tang and helps keep the cornbread soft and tender.
- Butter & vegetable oil: Bring rich, buttery flavor while helping keep the cornbread moist.
- Jalapenos: Add a little kick and fresh pepper flavor that balances the sweetness of the cornbread.
Variations
- Make it spicier. Add extra diced jalapenos if you like a stronger kick.
- Tone down the heat. Use fewer jalapenos for a milder version.
- Add cheddar cheese. Fold shredded cheddar into the batter for a cheesy jalapeno cornbread.
- Try pepper jack. Pepper jack adds another layer of flavor and a little extra spice.
- Add corn kernels. A handful of corn kernels brings pops of sweetness and extra texture.
- Use fresh jalapenos. Freshly diced peppers are a great choice when you want a bright, fresh flavor.
- Add cooked bacon. Crumbled cooked bacon gives the cornbread a smoky, savory twist.
How to Make Jalapeno Cornbread
1: Mix the wet ingredients in a large bowl.
2: Whisk the dry ingredients in small bowl.
3: Mix the wet and dry ingredients until just combined. A few lumps are okay.
4: Fold in the jalapenos until evenly distributed, being careful not to overmix.
5: Bake until the top is golden and a toothpick inserted into the center comes out clean.
6: Cool for a few minutes, slice, and serve warm.
Expert Tips
- Measure the flour carefully. Too much flour can make cornbread dry or heavy. Spoon it into your measuring cup and level it off.
- Don’t overmix the batter. Stir just until the flour disappears. A few lumps are fine and help keep the cornbread tender.
- Dice the jalapenos evenly. Smaller pieces distribute more consistently throughout the batter, so you get a little pepper in each slice.
- Adjust the pepper amount to your taste. The recipe uses ⅓ cup, but you can use less or more depending on how much heat you enjoy.
- Use a well-buttered skillet. This helps keep the edges from sticking and adds a little extra flavor.
- Check for doneness near the end. Start checking around the 30-minute mark. The top should be lightly browned and a toothpick should come out clean.
- Let it rest before cutting. A few minutes of cooling helps the cornbread hold together when sliced.
- Don’t skip the buttermilk. It adds tang and helps create the soft texture that makes this recipe so good.
- Fold in add-ins gently. If you add cheese or corn, stir them in just enough to distribute them.
Jalapeno Cornbread FAQs
It has a mild-to-moderate kick, depending on the jalapenos you use. The sugar and buttery batter help balance the heat. For a milder cornbread, simply reduce the amount of diced jalapenos.
Yes. A similar-sized oven-safe baking dish can work. Grease it well and keep an eye on the baking time, since different pans can affect how quickly the cornbread cooks.
Yes. You can bake it ahead and reheat it before serving. For the best texture, avoid leaving it uncovered for long periods because the bread can dry out.
Jalapeno cornbread will last for up to 3 days at room temperature or up to a week in the refrigerator. For longer storage, wrap individual servings in plastic wrap and freeze for up to 2 months in an airtight, freezer-safe container.
Tasty Pairings for Jalapeno Cornbread
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Jalapeno Cornbread
Ingredients
- 1 cup all purpose flour
- ¾ cup yellow cornmeal
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup butter
- ¼ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 ¼ cups buttermilk
- ⅓ cup diced jalapenos
Instructions
- Preheat the oven to 375 degrees and butter a 10 inch cast iron skillet. Set aside.
- In a large mixing bowl, melt butter. Whisk in sugar and oil until well combined.
- Now add eggs and buttermilk. Stir until fully incorporated.
- In a small bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
- Add the dry ingredients into the wet ingredients and mix until no streaks of flour are visible, but some lumps are ok. You don't want to over mix.
- Fold in the diced jalapenos.
- Pour mixture into the prepared cast iron skillet and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean and the top starts to brown.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Notes
- Measure the flour carefully. Too much flour can make cornbread dry or heavy. Spoon it into your measuring cup and level it off.
- Don’t overmix the batter. Stir just until the flour disappears. A few lumps are fine and help keep the cornbread tender.
- Dice the jalapenos evenly. Smaller pieces distribute more consistently throughout the batter, so you get a little pepper in each slice.
- Adjust the pepper amount to your taste. The recipe uses ⅓ cup, but you can use less or more depending on how much heat you enjoy.
- Use a well-buttered skillet. This helps keep the edges from sticking and adds a little extra flavor.
- Check for doneness near the end. Start checking around the 30-minute mark. The top should be lightly browned and a toothpick should come out clean.
- Let it rest before cutting. A few minutes of cooling helps the cornbread hold together when sliced.
- Don’t skip the buttermilk. It adds tang and helps create the soft texture that makes this recipe so good.
- Fold in add-ins gently. If you add cheese or corn, stir them in just enough to distribute them.
Nutrition
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