Jalapeño Cornbread
This cheddar Jalapeño Cornbread recipe is moist and packed full of flavor! It only takes 15 minutes to prep and everyone will think you got it from a restaurant.
Want more bread recipes? Try Garlic Knots, Cheesy Breadsticks, Easy Homemade Breadsticks, or the Best Homemade Rolls!
Jalapeño Cornbread is irresistible.
The balance of light sweetness and tiny hint of spice in cornbread is such a winning combination. Our recipe uses buttermilk for a moist and tender crumb, and speckles of cheddar cheese throughout. I’m telling you, it’s restaurant worthy! My favorite part is how versatile it is; Serve with your favorite soup, chili, BBQ Ribs, or BBQ chicken, or a million other things.
And if you love cornbread, be sure to try our buttermilk cornbread, skillet cornbread, and cornbread dressing!
How to make Jalapeño Cornbread:
Make Batter: Combine flour, cornmeal, baking soda, baking powder, brown sugar, and salt. In a separate bowl, mix together melted butter, honey, and buttermilk. Stir in eggs then pour wet ingredients into dry ingredients. Mix until combined then fold in jalapeño peppers and shredded cheese. Don’t over mix, a few lumps are fine.
Bake: Grease an 8″ pan then pour in the cornbread batter and bake at 350°F for 25-30 minutes, or until a toothpick only comes out with a few moist crumbs when inserted.
Storing and Freezing Instructions:
To Store: Cover and store at room temperature for 1-2 days or in the fridge for up to a week.
To Freeze: Store in an airtight container or freezer safe bag and freeze for up to 3 months. Thaw completely in the refrigerator overnight, then rewarm in the microwave for a few seconds or with foil on top in the oven on low heat.
Recipe Variations:
Cornbread Muffins: Grease a 12-cup muffin pan or use muffin cup liners. Divide batter evenly and bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs when inserted.
Skillet Cornbread: Pour batter into a greased 9 or 10 inch oven safe skillet. Bake at the same time and same duration as the recipe states.
Buttermilk Cornbread has a more sweet, cake-like texture.
Serve Jalapeño Cornbread With:
Spicy Chili
Classic Homemade Chili
Turkey Chili Recipe
White Chicken Chili
Beef Noodle Soup
Chicken Noodle Soup
Corn Chowder
Lentil Soup
Taco Soup
Beef Stew
Follow me for more great recipes
Jalapeño Cornbread
Our delicious cheddar Jalapeño Cornbread recipe only takes 15 minutes, and is made moist and flavorful from the buttermilk, honey and cheddar cheese.
Course Side DishCuisine American
Prep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutes
Servings 9 people
Calories 274kcal
Author Lauren Allen
Cost $4
Equipment8×8 dish
Ingredients1 1/4 cups all-purpose flour3/4 cup yellow cornmeal1 teaspoon baking powder1/2 teaspoon baking soda¼ cup light brown sugar1 teaspoon salt1/2 cup unsalted butter , melted and slightly cooled1 cup buttermilk2 Tablespoons honey2 eggs1-2 fresh jalapeño peppers , seeded and minced1 heaping cup shredded cheddar cheese , or pepperjack cheese, (optional)US Customary – Metric
InstructionsDry Ingredients: Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.Wet Ingredients: In another bowl, mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.Combine: Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it's okay if there are a few lumps.Bake: Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Video
Notes
Storage Instructions: Cover and store at room temperature for 1-2 days or in the fridge for up to a week.
Freezing Instructions: Store in an airtight container or freezer safe bag and freeze for up to 3 months. Thaw completely in the refrigerator overnight, then rewarm in the microwave for a few seconds or with foil on top in the oven on low heat.
To make Muffins: Grease a 12-cup muffin pan or use muffin cup liners. Divide batter evenly and bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs when inserted.
Skillet Jalapeño Cornbread: Pour batter into a greased 9 or 10 inch oven safe skillet. Bake at the same time and same duration as the recipe states.
Buttermilk Cornbread has a more sweet, cake like texture.
NutritionCalories: 274kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 413mg | Potassium: 130mg | Fiber: 2g | Sugar: 11g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg
Follow Me
Get recipe ideas weekly!Please enable JavaScript in your browser to complete this form.Your Email Address *Yes, please!
I originally shared this recipe October 2021. Updated October 2024.
Welcome to Billionaire Club Co LLC, your gateway to a brand-new social media experience! Sign up today and dive into over 10,000 fresh daily articles and videos curated just for your enjoyment. Enjoy the ad free experience, unlimited content interactions, and get that coveted blue check verification—all for just $1 a month!
Account Frozen
Your account is frozen. You can still view content but cannot interact with it.
Please go to your settings to update your account status.
Open Profile Settings