Spicy Jalapeño Cornbread – A Moist, Golden Bake with a Kick

There’s something deeply comforting about cornbread fresh from the oven—the way the edges turn golden and crisp while the center stays soft and tender, the warm corn aroma filling the kitchen, promising something cozy and satisfying. Now add jalapeños to the mix, and suddenly that familiar comfort food wakes up with a little attitude. Spicy jalapeño cornbread is the kind of side dish that steals the spotlight, the one people reach for seconds of before the main dish is even finished.

This recipe strikes the perfect balance between heat and heartiness. The jalapeños bring a gentle, warming spice rather than overpowering heat, while the cornmeal gives that classic Southern texture—slightly crumbly, yet moist enough to melt in your mouth. A touch of sugar rounds everything out, butter adds richness, and if you choose to include cheese, it melts right into the batter for an irresistible savory bite.

Spicy jalapeño cornbread is incredibly versatile. It’s just as welcome next to a bowl of chili as it is alongside barbecue, soups, stews, or holiday spreads. It’s the kind of recipe you’ll find yourself making again and again, tweaking slightly each time depending on who’s coming to dinner and how bold you’re feeling. Whether you serve it straight from the pan or dressed up with honey butter, this cornbread always delivers comfort with a kick.

Ingredients:

• Yellow cornmeal
• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Eggs
• Whole milk or buttermilk
• Unsalted butter, melted
• Fresh jalapeños, finely diced
• Shredded cheddar cheese (optional but recommended)
• Canned or fresh corn kernels (optional)

Instructions:

1. Preheat your oven to 400°F (205°C). Grease an 8-inch baking dish or cast-iron skillet generously with butter.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
3. In a separate bowl, beat the eggs, then whisk in the milk and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing; the batter should be thick but pourable.
5. Fold in the diced jalapeños, shredded cheddar cheese, and corn kernels if using.
6. Pour the batter into the prepared baking dish, spreading it evenly.
7. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Remove from the oven and allow the cornbread to cool slightly before slicing and serving warm.

Spicy Jalapeno Cornbread

Moist, golden cornbread packed with fresh jalapeños and optional cheddar for a bold, comforting side dish.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 9 squares

Course: Side Dish

Cuisine: American, Southern

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt

Wet Ingredients

• 2 eggs
• 1 cup milk or buttermilk
• 1/2 cup unsalted butter melted
• 2 jalapenos diced
• 1 cup cheddar cheese shredded, optional

Equipment

• Mixing bowls
• Whisk
• Baking dish or cast iron skillet
• Oven

Method

 

1. Preheat oven to 400°F (205°C) and grease baking dish or skillet.
2. Whisk together cornmeal, flour, sugar, baking powder, and salt.
3. Mix eggs, milk, and melted butter in a separate bowl.
4. Combine wet and dry ingredients gently.
5. Fold in jalapenos and cheese.
6. Pour batter into dish and bake 20–25 minutes until golden.

Notes

Adjust jalapeno quantity to control heat level.

Tips & Tricks:

• Remove jalapeño seeds for milder heat, or leave some in for extra spice.
• For ultra-moist cornbread, substitute buttermilk for regular milk.
• A cast-iron skillet gives the crispiest edges and the most rustic presentation.

Variations:

• Add crumbled bacon for smoky depth.
• Use pepper jack cheese instead of cheddar for extra heat.
• Stir in green onions for a fresh, savory note.

Serving Suggestions:

• Serve warm with honey butter or whipped maple butter.
• Pair with chili, pulled pork, or grilled chicken.
• Cube leftovers and toast them for cornbread croutons.

Storage Information:

• Store tightly wrapped at room temperature for up to 2 days.
• Refrigerate for up to 5 days.
• Freeze individual slices for up to 3 months; reheat gently.

FAQ:

• Is this very spicy?
  It’s mildly spicy, but you can adjust heat by using more or fewer jalapeños.
• Can I make it gluten-free?
  Yes, use a 1:1 gluten-free flour blend.
• Can I make it ahead?
  Absolutely—reheat in the oven before serving.

History / Fun Facts:
Cornbread has deep roots in Southern cooking, dating back to Native American use of ground corn long before wheat flour was common. Adding peppers like jalapeños is a modern twist that reflects the blending of regional cuisines, especially in the American Southwest, where cornbread often leans bolder and spicier