Golden, cheesy, and infused with just the right amount of heat, this jalapeño cornbread is the perfect balance of spice, sweetness, and rich, buttery goodness. With a crisp crust and a soft, moist interior, this easy-to-make recipe is ideal for pairing with a variety of dishes. Whether served alongside a hearty bowl of chili, barbecue, or as a standalone snack, this cornbread is bound to be a crowd-pleaser.
Ingredients Overview
Each ingredient plays a key role in creating a flavorful and perfectly textured cornbread. The cornmeal provides the classic grainy texture, while all-purpose flour helps bind everything together for a softer crumb. Granulated sugar and honey add a hint of sweetness that complements the heat from the jalapeños. Baking powder ensures a light and fluffy rise, and buttermilk enhances both texture and flavor with a subtle tang.
Jalapeños bring just the right amount of heat, and sautéing them before adding them to the batter enhances their natural sweetness. Cheese adds richness and a gooey, savory bite, with both grated and cubed cheddar providing pockets of melted goodness throughout the cornbread. Tajín or cayenne pepper can be used to amplify the spice level.
For those who need adjustments, a gluten-free all-purpose flour blend can replace regular flour, and dairy-free alternatives like almond milk with a bit of vinegar can substitute for buttermilk.
Step-by-Step Preparation
Preparing the Jalapeños
Sautéing the jalapeños is a simple step that makes a big difference. This process mellows out the raw spice while bringing out a subtle sweetness. Dicing them finely ensures an even distribution throughout the cornbread. For those who prefer more heat, keeping the seeds and membranes intact adds extra spice.
Mixing the Dry and Wet Ingredients
To ensure even texture, the dry ingredients should be whisked together first. This prevents clumps of baking powder and guarantees that the seasoning is evenly distributed. The wet ingredients, including buttermilk, eggs, and melted butter, should be mixed separately before being added to the dry ingredients. This method helps prevent overmixing, which can lead to a dense or tough texture.
Folding in Cheese and Jalapeños
The addition of both grated and cubed cheese enhances the overall texture. The shredded cheese melts uniformly, while the cubed cheese creates little pockets of gooey, cheesy bites. Jalapeños should be folded in gently to ensure an even distribution throughout the batter.
Baking to Perfection
A well-greased cast-iron skillet or baking dish helps develop a crisp, golden crust. Baking at 400°F allows the cornbread to cook evenly, creating a slightly crunchy exterior while keeping the inside moist. Checking for doneness with a skewer ensures that the cornbread is fully cooked without becoming dry.
Recipe Tips & Frequently Asked Questions
Choosing the right type of cornmeal for a balanced texture:
Use a medium-grind cornmeal for the perfect combination of softness and grainy texture.
Adjusting sweetness and spice levels to match personal preferences:
Increase or decrease the honey and jalapeños depending on taste.
Best way to prevent cornbread from becoming too dry or crumbly:
Be careful not to overbake and use the right ratio of wet ingredients.
Can I make this cornbread gluten-free?
Yes, simply substitute a 1:1 gluten-free all-purpose flour blend.
What’s the best cheese to use for extra flavor?
A sharp cheddar provides great contrast, but Monterey Jack or pepper jack can add extra spice.
Can I make this cornbread in muffin form instead of a skillet?
Yes, portion the batter into muffin tins and reduce the baking time to about 18-20 minutes.
What to Serve With This Recipe
This jalapeño cornbread pairs beautifully with a variety of dishes. It’s an excellent complement to soups, chilis, and stews, where its slightly sweet and spicy flavors add contrast to rich, savory broths. It also works well with barbecue, grilled meats, and roasted vegetables, bringing extra warmth to smoky and charred flavors.
For a creative twist, serve cornbread alongside a honey butter spread, or turn leftovers into cornbread croutons for a crisp salad topping. It’s also great as a base for cornbread stuffing in holiday meals.
Storage and Reheating Tips
To keep cornbread fresh, store it in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. For longer storage, wrap individual slices and freeze for up to three months.
When reheating, warm slices in a 350°F oven for about 10 minutes to restore crispness. If using a microwave, heat for 20-30 seconds and consider adding a dab of butter to maintain moisture.
Jalapeño cornbread is a flavorful, easy-to-make recipe that adds a little heat to the traditional comfort of cornbread. With its crispy golden crust, tender crumb, and bursts of cheesy, spicy goodness, it’s perfect for pairing with a variety of meals. Whether baked in a skillet, transformed into muffins, or served as a side dish, this recipe is sure to become a household favorite. Experiment with different cheese varieties, spice levels, or add-ins like crispy bacon or caramelized onions to make it your own!
Ingredients
4 tbsp (57g) butter, melted
1 tbsp softened butter, for greasing the skillet
2 medium jalapeño peppers, finely diced
1 cup (135g) all-purpose flour (or a gluten-free cup-for-cup blend)
1 cup (165g) cornmeal
¼ cup granulated sugar
1 tbsp baking powder
1 tsp salt
¼ tsp Tajín seasoning (or substitute with cayenne pepper)
¾ cup (80g) grated cheddar cheese (or pre-shredded Tex-Mex blend)
½ cup (65g) medium cheddar cheese, cubed into ¼-inch pieces
2 large eggs
1 cup (250 ml) buttermilk or sour milk
2 tbsp runny honey
2 tbsp hot honey
Instructions
Preheat the oven to 400°F.
In a small skillet over medium-high heat, sauté the finely diced jalapeños until they begin to brown slightly. There’s no need for oil—this step will be quick. Transfer the peppers to a bowl and allow them to cool.
In a separate small saucepan, melt 4 tablespoons of butter over low heat. Set aside to cool slightly.
Use the softened butter to thoroughly grease a 10-inch cast iron skillet or an 8×10-inch baking pan. Ensure an even coating to prevent sticking.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and Tajín or cayenne pepper.
In a separate bowl, lightly beat the eggs. Add the buttermilk, runny honey, hot honey, and melted butter. (Tip: Spraying the measuring cup with non-stick spray before pouring the honey will help it release more easily.) Stir until well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together, being careful not to overmix—it’s fine if a few streaks of flour remain.
Add the grated cheddar cheese, cubed cheese, and cooled jalapeños. Stir once more to evenly incorporate everything.
Pour the batter into the prepared skillet or baking pan, spreading it out evenly.
Bake in the center of the oven for 28–30 minutes. The cornbread should be fully set, and a skewer inserted into the middle should come out clean or with just a few crumbs.
Let the cornbread cool in the pan for about 30 minutes before slicing. Serve warm for the best texture and flavor.
Jalapeno Cornbread Recipe
Ingredients
- 4 tbsp 57g butter, melted
- 1 tbsp softened butter for greasing the skillet
- 2 medium jalapeño peppers finely diced
- 1 cup 135g all-purpose flour (or a gluten-free cup-for-cup blend)
- 1 cup 165g cornmeal
- ¼ cup granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- ¼ tsp Tajín seasoning or substitute with cayenne pepper
- ¾ cup 80g grated cheddar cheese (or pre-shredded Tex-Mex blend)
- ½ cup 65g medium cheddar cheese, cubed into ¼-inch pieces
- 2 large eggs
- 1 cup 250 ml buttermilk or sour milk
- 2 tbsp runny honey
- 2 tbsp hot honey
Instructions
- Preheat the oven to 400°F.
- In a small skillet over medium-high heat, sauté the finely diced jalapeños until they begin to brown slightly. There’s no need for oil—this step will be quick. Transfer the peppers to a bowl and allow them to cool.
- In a separate small saucepan, melt 4 tablespoons of butter over low heat. Set aside to cool slightly.
- Use the softened butter to thoroughly grease a 10-inch cast iron skillet or an 8×10-inch baking pan. Ensure an even coating to prevent sticking.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and Tajín or cayenne pepper.
- In a separate bowl, lightly beat the eggs. Add the buttermilk, runny honey, hot honey, and melted butter. (Tip: Spraying the measuring cup with non-stick spray before pouring the honey will help it release more easily.) Stir until well combined.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together, being careful not to overmix—it’s fine if a few streaks of flour remain.
- Add the grated cheddar cheese, cubed cheese, and cooled jalapeños. Stir once more to evenly incorporate everything.
- Pour the batter into the prepared skillet or baking pan, spreading it out evenly.
- Bake in the center of the oven for 28–30 minutes. The cornbread should be fully set, and a skewer inserted into the middle should come out clean or with just a few crumbs.
- Let the cornbread cool in the pan for about 30 minutes before slicing. Serve warm for the best texture and flavor.
Notes
- Buttermilk Substitute: Add 1 tbsp white vinegar to 1 cup of milk, stir, and let it sit for 5 minutes until it slightly curdles.
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Hot Honey Recipe:
- In a small pot, combine ½ cup runny honey, 1 tbsp dried chili flakes, and 1 tsp apple cider vinegar.
- Heat over medium until warmed through and small bubbles appear around the edges.
- Remove from heat and let steep for 30 minutes.
- Transfer to a glass jar with a lid. Strain the chili flakes if preferred, or leave them in for extra heat.
- Store at room temperature like regular honey. If it crystallizes, stir or warm on low until smooth again.
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Muffin Variation:
- This batter can also be used for 12 standard-sized muffins.
- Bake at 400°F (200°C) for 15-20 minutes, checking at the 15-minute mark for doneness.
