There’s just something magical about cornbread—especially when it’s baked up golden in a cast-iron skillet. But if you’re like me and enjoy a little kick with your comfort food, this easy jalapeño cornbread recipe might just become your new go-to.
I love Jalapeno cornbread. The spicy kick balances the rich, smooth taste of chili, smoked brisket, pulled pork, and grilled ribs. It also pairs well with Brunswick stew, taco soup, black bean soup, or potato soup, giving a Tex-Mex twist.
This recipe was born from a craving for something bold yet familiar. Regular cornbread is always a winner at our table, but when you toss in chopped jalapeños and a handful of shredded cheddar? Now we’re talkin’!
When making Jalapeno cornbread, I use my Quick and Easy Homemade Cornbread recipe as a base.
What You Will Need
- Skillet or baking dish—As I have mentioned before, I love my cast-iron skillets. I cook just about everything in them. If you don’t have a cast-iron skillet (recommended), you can use any oven-safe skillet or baking dish.
- Cornmeal – Yellow or White cornbread works
- All-Purpose Flour
- Butter, Cooking oil like Canola, sunflower, olive oil, etc.
- Sugar – The sugar will make the sweet cornbread (see below for other variations).
- Baking Powder
- Salt
- Buttermilk or milk
- Eggs
- Jalapenos
Recipe
Jalapeno Cornbread
If you like a little heat with your comfort food, This jalapeno cornbread is a perfect twist on a Southern classic. The combination of fresh jalapenos and melty cheddar cheese adds a bold flavor to every bite.
Ingredients
- 2 cups cornmeal (yellow or white)
- 1 cup all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon of salt
- 1/2 cup sugar (if you don’t want sweet cornbread reduce this amount
- 1 large egg
- 1 1/2 cups buttermilk (you can use all buttermilk or regular milk if you prefer)
- 1/4 cup cooking oil or melted butter
- 1 Tablespoon butter or olive oil to drizzle in the bottom of the skillet before baking
- 1 finely chopped jalapeno. Remove seeds for less heat. Save some extra jalapeno slices for a spice presentation.
- Optional: 1/2 cup shredded cheddar cheese.
Instructions
- Preheat oven to 425°F (218° C)
- Heat a cast-iron skillet (I use 10.25 cast-iron skillet) on medium. Add butter or olive oil drizzles to the bottom of the skillet. Let it get hot but not boiling. This will help preheat your skillet and give your cornbread a crispy golden crust.
- While the oven and skillet heat up, whisk together the cornmeal, flour, baking powder, salt, and sugar in a large bowl.
- Whisk the buttermilk and egg together in a separate bowl until well combined. Stir in cooking oil or butter.
- Pour wet ingredients into the dry ingredients and mix until combined (do not overmix). The consistency should be like cake batter.
- Carefully remove the hot skillet from the stovetop, swirling around the heated oil or butter to coat the bottom of your skillet. Butter gives it a much better taste, but if you are health-conscious, you may prefer olive oil.
- Stir the chopped jalapenos slices and optional cheese into the cornbread batter.
- Pour batter into the heated skillet–it should sizzle. This creates a crispy golden crust.
- Use the jalapeno slices to lay on top of the batter for a spicy presentation.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let it cool for a few minutes before slicing.
Notes
Serve warm with butter or honey or as a side dish to soups, stews, chili, or even Brunswick stew.
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Nutrition Information:
Yield:
8Serving Size:
8Amount Per Serving: Calories: 397Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 43mgSodium: 677mgCarbohydrates: 55gFiber: 3gSugar: 15gProtein: 9g
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline. Any nutritional information provided by Reefer’s Blend is a courtesy and should be construed. as an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.
Perfect Pairings with Cornbread
Cornbread is a side dish that goes with any dish. For any meal that includes bread, you can also serve cornbread alongside.
Storing Options
Proper storage keeps your cornbread fresh and delicious. Based on how long you plan to keep it, here’s how to store it.
Short-term (1 -2 Days) at Room Temperature
- Let the cornbread cool completely before storing it to prevent fogginess.
- Wrap it in plastic wrap, press-n-seal, or aluminum foil, or place it in an airtight container.
- Store at room temperature in a cool, dry place.
Tip: If your cornbread has cheese, bacon, or other perishable add-ins, store it in the refrigerator instead.
Medium-term (up to 1 week)- Refrigerator
- Wrap it tightly in plastic wrap, press-n-seal, or aluminum foil, or place it in an airtight container.
- Store in the refrigerator for up to 1 week.
- To reheat – warm in the oven at 300°F (150°C) for 10-15 minutes or microwave in short bursts.
Long-term (up to 3 months)- Freezer
- For whole cornbread (not cut) – Wrap tightly in plastic wrap, press-n-seal, or aluminum foil, or place it in a freezer-safe bag.
- For slices – cut into individual portions and wrap each slice separately before placing them in a freezer bag.
- To reheat – Place in oven at 300°F for 10-15 minutes or microwave for 30 seconds to 1 minute.
Cornbread is a true Southern staple with so many delicious variations and can be served with every meal. The right cornbread can elevate any dish. Whether you like it spicy with jalapenos, cheesy and savory, or sweet with a drizzle of honey. It can truly enhance your table experience. Using these storage tips, you can keep cornbread fresh and ready to enjoy. Grab a cast-iron skillet, whip up a batch, and savor the warm comforting flavors or homemade cornbread.
This jalapeno cornbread will add spicy goodness and complement the bread’s sweetness. It creates a nice blend of flavor for any meal.
