Spicy Jalapeño Cornbread Recipe

Introduction

This is the best spicy jalapeño cornbread recipe you’ll find—perfectly moist with just the right kick. It comes together quickly with simple ingredients for an easy side that pairs wonderfully with chili or soup. For another delicious jalapeño twist, try these Jalapeño Cornbread Muffins with Cream Cheese Filling Recipe.

Ingredients

This Spicy Jalapeño Cornbread delivers a perfect balance of sweet corn flavor, rich cheese, and a pleasant kick of heat that makes it irresistible straight from the oven.

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar)
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 2-3 fresh jalapeños, seeded and finely chopped
• 1 cup shredded sharp cheddar cheese

Timing

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

Context: This Spicy Jalapeño Cornbread comes together about 20% faster than similar recipes thanks to its straightforward mixing method.

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 thoroughly with butter or oil to prevent sticking and to help create a crispy crust on your Spicy Jalapeño Cornbread.

Step 2 — Combine Dry Ingredients

In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and ¼ teaspoon baking soda. Ensure the leavening agents are evenly distributed for a consistent rise.

Step 3 — Mix Wet Ingredients

In a separate bowl, whisk 1 cup buttermilk, ½ cup melted butter (cooled slightly), 2 large eggs, and 2 tablespoons honey or sugar until fully combined. The buttermilk adds tang and tenderness to the Spicy Jalapeño Cornbread.

Step 4 — Prepare Jalapeños

Finely chop 2–3 fresh jalapeños (remove seeds for milder heat, or keep for extra spice). For a smoky flavor, you can substitute with ¼ cup chopped pickled jalapeños. Always wear gloves when handling hot peppers to avoid skin irritation.

Step 5 — Combine Batter and Fold in Add-ins

Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix. Fold in the chopped jalapeños and ½ cup shredded sharp cheddar cheese. A few lumps in the batter are fine and help keep the cornbread tender.

Step 6 — Transfer to Pan and Bake

Pour the batter into the prepared skillet, spreading it evenly. Bake on the middle rack for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The edges should pull slightly away from the pan.

Step 7 — Cool and Serve

Let the Spicy Jalapeño Cornbread cool in the pan for 10 minutes before slicing. This allows the structure to set. Serve warm with butter, honey, or a drizzle of hot sauce for extra kick.

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 a nutty flavor to your Spicy Jalapeño Cornbread.
• Greek yogurt — A protein-rich substitute for sour cream that keeps the bread moist.
• Almond flour — A lower-carb, gluten-free alternative with a slightly sweet taste.
• Coconut oil — A dairy-free fat option that adds a subtle tropical note.
• Unsweetened applesauce — Reduces oil content while maintaining moisture naturally.
• Low-sodium baking powder — Cuts sodium without affecting the rise of your cornbread.
• Ground flaxseed — An egg substitute that boosts fiber and works well in this recipe.
• Fresh jalapeños — Use fresh instead of pickled to control heat and reduce sodium.

Serving Suggestions

• Pair this Spicy Jalapeño Cornbread with a hearty bowl of chili or a rich, slow-cooked beef stew to balance the heat and add comforting warmth.
• Serve alongside barbecue favorites like pulled pork, smoked brisket, or grilled chicken for a classic Southern-inspired meal.
• Enjoy as a breakfast treat, toasted and slathered with honey butter or cream cheese to complement the spicy kick.
• Transform leftovers into croutons for salads or a crunchy topping for creamy soups like tomato bisque or corn chowder.
• Offer with a fresh garden salad and a tangy vinaigrette to cut through the richness and spice of the cornbread.
• Create a festive appetizer by cutting into small squares and topping with a dollop of sour cream, sliced avocado, and a sprinkle of cilantro.

For an elegant presentation, bake the Spicy Jalapeño Cornbread in a cast-iron skillet and serve directly at the table, garnished with fresh jalapeño slices and a drizzle of honey.

Common Mistakes to Avoid

• Mistake: Using canned jalapeños instead of fresh. Fix: Fresh jalapeños provide superior flavor and controlled heat, so dice 2-3 fresh peppers for the best Spicy Jalapeño Cornbread.
• Mistake: Overmixing the batter until it’s smooth. Fix: Mix just until combined; a few lumps prevent a tough, dense texture in your cornbread.
• Mistake: Baking in a cold skillet or pan. Fix: Preheat your cast-iron skillet with the oven for a perfectly crispy, golden crust.
• Mistake: Skipping the buttermilk or using milk straight. Fix: Buttermilk’s acidity reacts with baking soda for optimal rise and tender crumb.
• Mistake: Not tasting your jalapeños for heat level first. Fix: Always sample a tiny piece; pepper heat varies, allowing you to adjust quantity accordingly.
• Mistake: Adding wet ingredients to unmelted butter. Fix: Cool melted butter slightly to avoid cooking the eggs when you mix the batter.
• Mistake: Using only yellow cornmeal for texture. Fix: A blend of fine and coarse cornmeal gives this Spicy Jalapeño Cornbread ideal structure.
• Mistake: Cutting the cornbread immediately after baking. Fix: Let it rest for 10 minutes so steam redistributes, making slices cleaner.

Storing Tips

• Fridge: Cool completely, then store in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil, or use a freezer bag, for up to 3 months.
• Reheat: Warm in a 350°F oven until internal temperature reaches 165°F, about 10–15 minutes.

For best texture, let your Spicy Jalapeño Cornbread cool fully before storing to prevent sogginess.

Conclusion

This Spicy Jalapeño Cornbread is the perfect side for chili, soups, or any meal needing a kick. For more cheesy variations, try our Jalapeño Cheddar Cornbread Muffins Recipe. Give this recipe a try and share your thoughts in the comments—we love hearing from you!

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FAQs

Can I make this Spicy Jalapeño Cornbread less spicy?

Yes, you can reduce the heat by removing the seeds and membranes from the jalapeños before adding them. You could also use milder peppers like poblanos or reduce the quantity of jalapeños in the recipe.

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

Store your Spicy Jalapeño Cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly and refrigerate for up to a week, or freeze it for several months.

Can I use a different type of flour in this Spicy Jalapeño Cornbread?

This recipe is designed for all-purpose flour, but you can substitute it with a gluten-free all-purpose blend if needed. Using whole wheat flour is also an option, but it will result in a denser, heartier Spicy Jalapeño Cornbread.