Name: Jalapeño Cornbread Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tbsp baking powder; ½ tsp salt; ½ tsp garlic powder; ½ cup butter, melted; 1 cup buttermilk; 2 eggs; 1 cup shredded cheddar cheese; 1 jalapeño, finely diced; 2 tbsp honey

Jump to Recipe· 4.3 from 81 reviews

If you’ve ever wanted to take your cornbread game to the next level, this Jalapeño Cornbread Recipe is absolutely the way to go. It brings together the comforting, slightly sweet texture of classic cornbread with a lively kick from fresh jalapeños, making each bite a perfect balance of savory, spicy, and just a touch of honeyed sweetness. Whether you’re serving it as a cozy appetizer or a standout side, this skillet-baked cornbread will have your friends asking for the recipe again and again.

Ingredients You’ll Need

The image shows two clear glass bowls on a white marbled surface. On the left side, there is a woman's hand using a whisk to mix a creamy, pale yellow batter with swirls of yellow liquid melted butter on top. The texture looks smooth with small lumps. On the right side, the same glass bowl contains the batter now covered with a large pile of bright orange shredded cheese being added from above, while a woman's hand uses a whisk inside the bowl to mix. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Jalapeño Cornbread Recipe lies in its simple ingredients, all working together to create a moist, flavorful loaf with just the right amount of spice and richness. Each ingredient plays a key role, from the cornmeal’s grainy texture to the cheddar’s melty goodness, and even the honey’s subtle sweetness that ties everything together.

1 cup cornmeal: The heart of cornbread, lending a slightly gritty, hearty texture.
1 cup all-purpose flour: Helps create a tender crumb and balances the cornmeal’s texture.
1 tbsp baking powder: Ensures the cornbread rises perfectly fluffy and light.
½ tsp salt: Enhances all the flavors, making everything pop.
½ tsp garlic powder: Adds a subtle savory depth that complements the jalapeños.
½ cup butter, melted: Brings richness and moistness to the batter.
1 cup buttermilk: Provides a gentle tang and tenderizes the crumb beautifully.
2 eggs: Acts as a binder and adds structure to the bread.
1 cup shredded cheddar cheese: Delivers creamy, melty pockets of flavor throughout.
1 jalapeño, finely diced: The star spice that offers fresh heat without overwhelming.
2 tbsp honey: Adds a touch of sweetness that balances the spiciness perfectly.

How to Make Jalapeño Cornbread Recipe

Step 1: Preheat and Prepare Your Skillet

Begin by heating your oven or grill to 400 degrees Fahrenheit. Meanwhile, grab your cast iron skillet and generously grease it with butter or oil. The cast iron not only ensures an even bake but also gives the cornbread a lovely crisp crust that’s simply irresistible.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and garlic powder until evenly combined. Taking the time to properly mix these dry ingredients ensures that your cornbread will rise evenly and have consistent flavor throughout.

Step 3: Add Wet Ingredients and Combine

Pour in the melted butter, buttermilk, and eggs to the dry mix. Stir until just combined into a smooth batter. Don’t worry if it looks a bit thick—that’s exactly how it should be to give you that dense yet tender crumb.

Step 4: Fold in Cheese and Jalapeños

Gently fold in the shredded cheddar cheese and the finely diced jalapeño pieces. This step evenly distributes the melty, cheesy goodness along with bursts of fresh spice, setting this cornbread apart from the ordinary.

Step 5: Bake to Golden Perfection

Pour the batter into your prepared skillet and bake for about 20 to 25 minutes. The cornbread should be golden brown on top, with a crispy crust and a moist center. To check doneness, insert a toothpick in the middle; it should come out clean or with just a few crumbs.

Step 6: Drizzle with Honey and Serve

Once out of the oven, allow the cornbread to cool slightly, then drizzle the top with honey. This final touch adds a delightful sweetness that perfectly complements the spicy jalapeños and savory cheese, creating a multi-layered flavor experience.

How to Serve Jalapeño Cornbread Recipe

The image shows a round skillet with a thick, golden cornbread inside. The cornbread has small slices of green jalapeño evenly spread on top. The surface looks soft and slightly textured, with the edges evenly browned. A woman's hand is holding the skillet handle, and the skillet is placed on a dark outdoor table with a little bit of white marbled texture barely visible below. The lighting highlights the warm, fresh baked look of the cornbread. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A generous pat of butter melting on a warm slice instantly elevates this Jalapeño Cornbread Recipe, but don’t stop there. Sprinkle with extra shredded cheddar or a scattering of chopped fresh herbs like cilantro or chives for a pop of color and freshness.

Side Dishes

This cornbread pairs beautifully with smoky barbecue ribs, spicy chili, or a hearty bowl of soup. Its spicy kick and dense texture make it the perfect vehicle for soaking up sauces, making every bite a delicious experience.

Creative Ways to Present

For something fun, serve this cornbread as thick-crust finger sandwiches layered with pulled pork or creamy pimento cheese. Or cube it up and toss into a robust salad for an interesting twist on croutons that deliver flavor and heat in every crunch.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, wrap your leftover Jalapeño Cornbread Recipe tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for about two days or in the refrigerator for up to a week.

Freezing

If you want to keep it longer, freezing is a fantastic option. Wrap individual slices or the whole loaf in foil and then place them in a freezer bag. Frozen Jalapeño Cornbread lasts up to three months and thaws quickly at room temperature.

Reheating

To enjoy your cornbread fresh-tasting after storage or freezing, reheat in a 350-degree oven for 10–15 minutes or until warmed through. This helps revive its crispy crust and melty interior beautifully.

FAQs

Can I make this Jalapeño Cornbread Recipe without jalapeños?

Absolutely! While jalapeños give this recipe its signature kick, you can omit them for a classic cornbread flavor. Consider adding diced bell peppers or a pinch of smoked paprika for a subtle twist instead.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, simply make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. This mimics buttermilk’s tang and acidity, making it a perfect substitute.

How spicy is the Jalapeño Cornbread Recipe?

The spice level is mild to moderate depending on how much jalapeño you include and whether you remove the seeds. For less heat, deseed your jalapeños before dicing, or reduce the amount added.

Can I use frozen jalapeños?

Fresh jalapeños are best for that crisp, vibrant heat, but if needed, frozen jalapeños can work in a pinch. Just be sure to drain any excess moisture before folding them into the batter to avoid sogginess.

Is this recipe suitable for grilling the cornbread?

Yes! Baking the Jalapeño Cornbread Recipe on a grill offers a unique smoky flavor and excellent crust. Just make sure your grill temperature is steady at 400 degrees Fahrenheit and use indirect heat to prevent burning.

Final Thoughts

This Jalapeño Cornbread Recipe is a delightful way to spice up your next meal with a homemade treat that feels both indulgent and comforting. It’s simple to make, packed with flavor, and absolutely worth every minute spent in the kitchen. Give it a try and watch it become your new go-to cornbread that everyone raves about!