Go Back

Jalapeño Cornbread

A delightful twist on a classic favorite, this fluffy and moist jalapeño cornbread adds a spicy kick to your meals and is versatile enough for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Bread, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup buttermilk (or milk with 1 tablespoon lemon juice)
  • 2 large eggs
  • ⅓ cup melted butter (or neutral oil)
Add-Ins
  • 1 cup corn kernels (fresh, canned, or frozen and thawed)
  • 1–2 units fresh jalapeños, finely diced (seeds removed for less heat)
  • ½ cup shredded cheddar cheese (optional) For an extra savory kick

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a cast-iron skillet and set it aside.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth and fully blended.
  4. Fold in the corn kernels and diced jalapeños, distributing them evenly throughout the batter. If using cheese, gently fold it in at this stage as well.
  5. Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula.
Baking
  1. Place the dish in the preheated oven and bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  2. Remove from the oven and allow the cornbread to cool for about 10 minutes before slicing and serving.

Notes

For the best texture, don’t overmix the batter. Serve warm or at room temperature with butter or honey. Store leftovers properly to maintain freshness.