Flavorful Jalapeño Cornbread

Here’s my go-to jalapeño cornbread recipe, with a perfectly moist texture, just the right amount of heat from fresh peppers, and that classic honey-sweet corn flavor that makes everyone come back for seconds.

This cornbread has become a regular at our Sunday dinners, and I always make an extra batch because it disappears so quickly. Whether you’re serving it with chili or just want a savory snack, this recipe hits all the right notes. And let’s be honest – who doesn’t love warm cornbread with a pat of butter?

What Kind of Cornmeal Should I Use?

For cornbread, you’ll find both fine and medium-ground cornmeal at the store, and either one will work in this recipe. Fine-ground cornmeal gives you a more cake-like texture, while medium-ground adds a bit more rustic texture and corn flavor. Just make sure you’re grabbing plain yellow cornmeal and not cornmeal mix (which already has flour and leavening agents mixed in). If you spot stone-ground cornmeal at your store, it’s worth trying – it has more corn flavor because it’s ground with the germ intact, though it might make your cornbread slightly more crumbly. For the most reliable results, stick with regular yellow cornmeal rather than white cornmeal, as it gives that classic golden color everyone expects from jalapeño cornbread.

Options for Substitutions

This cornbread recipe can be adapted with several ingredient swaps if needed:

• Cornmeal: This is a key ingredient that gives cornbread its signature taste and texture – I wouldn’t recommend substituting it. However, you can use either fine or medium-ground cornmeal.
• Buttermilk: No buttermilk? Mix 2/3 cup regular milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Jalapeños: You can swap jalapeños with mild green chiles for less heat, or try diced bell peppers for no heat at all. Canned jalapeños work too, just drain and pat them dry first.
• Brown sugar: If you’re out of brown sugar, use the same amount of white sugar plus 1 teaspoon of molasses. Or simply use all white sugar instead.
• Plain flour: Self-rising flour can work here – just skip the baking powder and reduce the salt to 1/4 teaspoon.
• Butter: You can use vegetable oil or melted coconut oil instead of butter, keeping the same measurement.

Watch Out for These Mistakes While Baking

The biggest mistake when making jalapeño cornbread is overmixing the batter – stop stirring as soon as the wet and dry ingredients are just combined, as overmixing will lead to tough, dense cornbread instead of that perfect tender crumb. When handling jalapeños, make sure to wear gloves and remove all seeds and membranes (unless you’re after extra heat), and remember that the oils can linger on cutting boards and knives, so clean them thoroughly. A common error is using a cold cast-iron skillet – for that coveted crispy crust, preheat your skillet in the oven while it’s warming up, then add a tablespoon of butter to the hot pan before pouring in your batter. To check if your cornbread is done, insert a toothpick in the center – it should come out clean, but don’t wait until the top is dark brown or you’ll end up with dry cornbread.

What to Serve With Jalapeño Cornbread?

This slightly spicy cornbread is perfect alongside a big bowl of chili or your favorite hearty soup. If you’re making it for a barbecue, it pairs wonderfully with pulled pork, ribs, or smoked brisket – the sweetness in the cornbread balances out those smoky, savory flavors. For a cozy weeknight dinner, serve it with black beans, collard greens, or a simple bowl of pinto beans simmered with ham hocks. You can also just spread some honey butter on a warm slice and enjoy it as a snack!

Storage Instructions

Keep Fresh: Let your jalapeño cornbread cool completely, then wrap it tightly in plastic wrap or aluminum foil. It’ll stay good at room temperature for 2 days, or pop it in the fridge for up to a week. I like to slice it into portions before storing – it makes it super easy to grab a piece when you need it!

Freeze: This cornbread freezes really well! Cut it into portions, wrap each piece in plastic wrap, and place them in a freezer bag. It’ll keep fresh for up to 3 months. Just label the bag with the date so you know when you made it.

Warm Up: When you’re ready to enjoy your cornbread again, warm it in the oven at 350°F for about 10 minutes, or pop it in the microwave for 20-30 seconds. If it’s frozen, let it thaw in the fridge overnight first. A quick zap in the microwave makes it taste almost as good as fresh!

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 20-25 g
• Fat: 85-95 g
• Carbohydrates: 190-210 g

Ingredients

• 1 cup plain flour
• 3/4 cup cornmeal
• 1/4 cup white sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon fine salt
• 2/3 cup buttermilk
• 2 large eggs (slightly beaten)
• 1/2 cup melted unsalted butter
• 1/4 cup diced jalapenos (without seeds and membranes)

Step 1: Preheat and Prepare Baking Pan

Start by preheating your oven to 350°F (175°C).

Lightly grease an 8×8 baking pan to ensure easy removal of the baked cornbread later.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, cornmeal, sugars, baking powder, and salt.

Ensure the dry ingredients are thoroughly mixed and free of lumps.

Step 3: Mix Wet Ingredients

In a separate dish or large measuring cup, whisk together the buttermilk and eggs until well combined.

While still whisking, slowly drizzle in the melted butter and continue stirring until the mixture is uniformly combined.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients.

Use a spatula to gently fold the mixture together until it’s about 50% combined.

Add the chopped jalapenos to the bowl and continue folding until the batter is completely mixed, but be careful not to over-mix.

Step 5: Bake the Cornbread

Spread the prepared batter evenly into the greased 8×8 baking pan.

Place the pan on the center rack of the preheated oven.

Bake for approximately 27 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with just a few moist crumbs.

Step 6: Cool and Serve

Once baked, remove the cornbread from the oven and allow it to cool slightly in the pan.

This cooling period will help the flavors to meld together nicely before serving.

Enjoy your delicious jalapeno cornbread!