Jalapeño Cornbread Recipe

Introduction

This Easy Jalapeño Cornbread Recipe delivers a moist, slightly spicy side dish ready in just 30 minutes! It’s the perfect quick bread to serve with chili, soups, or as a standalone snack. For another great use of jalapeños, try the Smoky Jalapeño Popper Meatloaf with Creamy Ranch Drizzle. This simple cornbread is a guaranteed crowd-pleaser.

Ingredients

This Spicy Jalapeño Cornbread delivers a perfect balance of sweet corn flavor, rich cheddar cheese, and fiery pickled jalapeños in every moist, golden crumb.

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• ½ cup butter, melted
• ½ cup sugar
• 1 large egg
• 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar)
• 8 ounces sharp white cheddar, freshly grated
• ⅔ cup chopped pickled jalapeños

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Spicy Jalapeño Cornbread recipe is about 20% faster than similar recipes, thanks to its simple mixing method and quick baking time.

Step-by-Step Instructions

Step 1 — Preheat Oven and Prepare Pan

Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet or square baking pan with butter or oil, ensuring full coverage to prevent sticking.

Step 2 — Combine Dry Ingredients

In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Mix thoroughly to distribute the leavening agent evenly.

Step 3 — Mix Wet Ingredients

In a separate bowl, combine 1 cup buttermilk, 1 large egg, and ¼ cup melted butter or oil. Whisk until the egg is fully incorporated and the mixture is smooth.

Step 4 — Prepare Jalapeños

Finely chop 2–3 fresh jalapeños, removing seeds for milder heat or keeping some for extra spice. For a deeper flavor, you can sauté them briefly in a teaspoon of oil before adding.

Step 5 — Combine All Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped jalapeños and ½ cup shredded sharp cheddar cheese, if using. Do not overmix—a few lumps are fine.

Step 6 — Transfer to Pan and Bake

Pour the Spicy Jalapeño Cornbread batter into the prepared pan, spreading it evenly. Place in the preheated oven and bake for 20–25 minutes.

Step 7 — Check for Doneness

The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean. The edges should pull away slightly from the pan.

Step 8 — Cool and Serve

Let the Spicy Jalapeño Cornbread cool in the pan for 10 minutes before slicing. Serve warm with butter, honey, or as a side to chili or barbecue.

Nutritional Information

Calories	245
Protein	6g
Carbohydrates	32g
Fat	10g
Fiber	2g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and nutrients while maintaining the classic cornbread texture.
• Greek yogurt — Replaces sour cream for extra protein and a tangy flavor that complements the spicy jalapeños.
• Almond flour — A gluten-free, lower-carb option that creates a moist, nutty-tasting cornbread.
• Coconut oil — A dairy-free substitute for butter that adds a subtle sweetness to balance the heat.
• Applesauce — Reduces oil content for a lighter version while keeping the cornbread moist.
• Low-sodium baking powder — Cuts sodium without affecting the rise or texture of your Spicy Jalapeño Cornbread.
• Plant-based milk — Makes the recipe dairy-free while maintaining the liquid balance needed for perfect cornbread.
• Reduced cheese — Lowers fat content while still providing cheesy flavor that pairs well with jalapeños.

Serving Suggestions

• Pair this Spicy Jalapeño Cornbread with a bowl of hearty chili or bean soup for a comforting meal.
• Serve alongside barbecue favorites like pulled pork or smoked brisket to complement the smoky flavors.
• Enjoy as a breakfast side with scrambled eggs and avocado for a spicy morning kick.
• Transform leftovers into croutons for salads or toppings for creamy corn chowder.
• Offer with honey butter or cool sour cream to balance the heat of the jalapeños.
• Perfect for potlucks, game day gatherings, or cozy autumn dinners.

For an elegant presentation, slice the Spicy Jalapeño Cornbread into thick wedges and garnish with fresh cilantro or thinly sliced jalapeño rings.

Common Mistakes to Avoid

• Mistake: Using canned jalapeños instead of fresh. Fix: Fresh jalapeños provide superior flavor and heat control; remove seeds to reduce spiciness if desired.
• Mistake: Overmixing the batter until gluten develops. Fix: Stir just until combined—a few lumps are fine—for a tender, crumbly Spicy Jalapeño Cornbread.
• Mistake: Baking in a cold skillet or pan. Fix: Preheat your cast iron with the oven for a crispy, golden crust.
• Mistake: Skipping the buttermilk or using a weak substitute. Fix: Real buttermilk adds tang and moisture; make your own with milk and lemon juice if needed.
• Mistake: Adding jalapeños only to the batter. Fix: Reserve a few slices for the top to boost visual appeal and flavor distribution.
• Mistake: Underseasoning the batter. Fix: Balance the heat with a pinch of sugar and adequate salt to enhance the corn flavor.
• Mistake: Using stale cornmeal that lacks freshness. Fix: Buy cornmeal from a source with high turnover and store it airtight to preserve its nutty taste.
• Mistake: Overbaking until the Spicy Jalapeño Cornbread dries out. Fix: Check for doneness a few minutes early—a toothpick should come out with moist crumbs.
• Mistake: Cutting the cornbread immediately after baking. Fix: Let it rest for 10 minutes to set properly, ensuring clean slices.

Storing Tips

• Fridge: Cool your Spicy Jalapeño Cornbread completely, then store in an airtight container or tightly wrapped in foil for up to 5 days.
• Freezer: Wrap individual slices or the whole loaf tightly in plastic wrap and then foil, or use a freezer bag, and freeze for up to 3 months.
• Reheat: For best texture, reheat slices in a 350°F (175°C) oven or toaster oven until warmed through and the internal temperature reaches 165°F (74°C).

Always let your Spicy Jalapeño Cornbread cool to room temperature before storing to prevent moisture buildup and sogginess.

Conclusion

This Spicy Jalapeño Cornbread is the perfect side dish for any meal. If you love this recipe, try our Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe for another delicious variation. We hope you enjoy making it—please leave a comment with your thoughts and subscribe for more tasty recipes!

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FAQs

Can I make this Spicy Jalapeño Cornbread less spicy?

Yes, you can reduce the heat. Remove the seeds and membranes from the jalapeños before chopping them. You can also use fewer jalapeños or substitute with a milder pepper like poblano.

What is the best way to store leftover Spicy Jalapeño Cornbread?

Let the cornbread cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for about two days. For longer storage, you can freeze it.

Can I add other ingredients to this Spicy Jalapeño Cornbread recipe?

Absolutely. Common additions include shredded cheddar cheese, cooked corn kernels, or crumbled bacon. Mix these into the batter just before baking to enhance the flavor of your Spicy Jalapeño Cornbread.