Why You’ll Love Jalapeño Cornbread Recipe

Sweet & Spicy Harmony: The honey glaze adds a delicate sweetness while the jalapeños deliver a pleasant kick of heat.
Decadent Layers: Cream cheese, sharp cheddar, and jalapeño bits swirl inside the bread, giving a luscious, melty bite in the middle.
Impressive Yet Simple: Though it looks gourmet, the method is straightforward — a perfect side for dinners, BBQs, or potlucks.
Versatile Serving: Serve alongside chili, grilled meats, soups — or enjoy on its own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cornbread Layer
2 cups all purpose flour
1 cup yellow cornmeal
⅔ cup granulated sugar
1½ tablespoons baking powder
1 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
1¼ cups whole milk
½ cup vegetable oil
3 large eggs, room temperature

Jalapeño Popper Filling
1 jalapeño pepper (seeds removed and finely diced)
8 ounces cream cheese, softened to room temperature
½ cup sharp cheddar cheese
½ teaspoon garlic powder
½ teaspoon liquid smoke (optional)

Honey Jalapeño Glaze & Topping
1 to 2 jalapeño peppers (sliced)
3 tablespoons honey
2 tablespoons unsalted butter, melted and cooled

Directions

Preheat your oven to 350 °F (175 °C). Grease an 8‑inch (or 9‑inch) square baking pan and line with parchment paper or spray with nonstick spray.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, whisk melted butter, milk, vegetable oil, and eggs until combined.
Pour the wet ingredients into the dry ingredients and stir just until combined — be careful not to overmix.
Prepare the filling: In a bowl, combine diced jalapeño, softened cream cheese, cheddar, garlic powder, and liquid smoke (if using). Mix until smooth.
For the glaze and bottom layer: Arrange sliced jalapeños in a single layer in the baking pan. Drizzle honey over the jalapeños, then drizzle melted butter over that.
Pour half of the cornbread batter over the honey‑jalapeño layer in the pan.
Drop spoonfuls of the cream cheese filling evenly over the batter.
Top with the remaining half of the cornbread batter, spreading gently to cover.
Bake for 40–45 minutes or until the top is golden and a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
To serve, place a plate over the pan and flip the pan over so the cornbread comes out with the honey‑jalapeño glaze now on top. Slice and serve warm.

Servings and timing

Yields: 9 servings
Prep Time: 10 minutes
Bake Time: 40 minutes
Total Time: Approximately 50 minutes

Variations

Increase or reduce heat: Use additional jalapeños or leave more seeds for more heat, or remove seeds and ribs for a milder version.
Cheese swap: Try pepper jack, Gouda, or mozzarella instead of sharp cheddar.
Corn kernel add-in: Fold in ½ cup of fresh or thawed corn kernels for extra texture and sweetness.
Skip the popper layer: If you prefer a simpler cornbread, omit the cream cheese filling entirely.
Muffin format: Pour the batter into a muffin tin and bake for 18–22 minutes, until a toothpick comes out clean.

Storage/Reheating

Room Temperature: Store in an airtight container for 1–2 days.
Refrigerator: Keeps for up to 5 days in an airtight container. Reheat by wrapping in a damp paper towel and microwaving 15–20 seconds to maintain moisture.
Freezing: After cooling, wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the oven until warmed through.

FAQs

What if I don’t have fresh jalapeños?

You can use pickled jalapeños — just drain them well to avoid extra moisture. They’ll add a tangier flavor, so reduce salt elsewhere if needed.

How can I reduce the sweetness?

Lower the sugar to ½ cup in the batter, and scale back or omit the honey glaze for a more savory result.

Can I omit the cream cheese layer?

Yes — skip that step entirely and bake a simpler jalapeño cornbread. It still turns out flavorful.

How do I know when the cornbread is done?

The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I use a cast iron skillet instead of a baking pan?

Absolutely. Preheat the skillet in the oven and grease it well before adding batter. It helps develop a crisp crust.

Can I double the recipe?

Yes — you can double it and bake in a 9×13″ pan (or equivalent). Just watch the baking time and test doneness.

Should I let it cool before flipping?

Yes — wait about 10–15 minutes to cool slightly; this helps the cornbread hold together and avoids breaking during the flip.

Can I make it more spicy?

Yes — keep the seeds and ribs of jalapeños, or add an extra pepper. You can also stir in a pinch of cayenne or chopped serrano pepper.

How do I reheat leftover slices without drying them?

Cover with a damp paper towel and microwave for short intervals (10–20 seconds). For oven reheating, wrap in foil and warm gently.

Can I make this gluten‑free?

You could try a 1‑to‑1 gluten‑free flour blend in place of all‑purpose flour. Be cautious — the texture may change, so test for doneness and adjust liquid if needed.

Conclusion

This Jalapeño Cornbread brings together the comforting appeal of cornbread with bold, spicy flair and creamy, melty center moments. Whether served alongside chili, grilled meats, or on its own, it’s sure to elevate your meal. With its visual appeal and flavor depth, it’s a recipe you’ll return to again and again.