Jalapeño Cornbread Recipe

If you’re on the hunt for a cornbread recipe that’s got a little kick and a lot of heart, you’re going to adore this Jalapeño Cornbread Recipe. It’s moist, tender, and perfectly balanced with just the right amount of heat from the fresh jalapeños. When I first tried making this, I was amazed at how easy it was to pull together and how much my family went crazy for it. Stick around—I promise you this jalapeño cornbread will become a new favorite in your kitchen, and you’ll find yourself craving it for weeknight dinners and weekend get-togethers alike.

this Recipe

Ingredients You’ll Need

I love how these ingredients work together effortlessly to create a flavorful cornbread that’s neither too sweet nor too spicy. Pro tip: When picking jalapeños, look for firm, bright peppers and adjust the quantity depending on how spicy you want your cornbread.

• Cornmeal: For that classic cornbread texture and slight crunch; I always use medium grind for the best results.
• All-purpose flour: Helps balance the cornmeal and keeps the batter tender.
• Baking powder: The key leavening agent that gives your cornbread a nice rise.
• Sea salt: Enhances all the flavors—don’t skip it!
• Baking soda: Works with the acid in maple syrup for extra fluff.
• Almond milk: Dairy-free but creamy; you can swap for regular milk if you prefer.
• Large egg: Binds the ingredients and adds moisture.
• Maple syrup: Adds subtle sweetness with a hint of depth—no refined sugar here.
• Extra-virgin olive oil or neutral oil: Keeps the cornbread tender and moist; I prefer olive oil for its flavor.
• Scallions: Adds a fresh, mild onion flavor; reserve some for topping for a pop of color and crunch.
• Seeded and diced jalapeño peppers: The star of the show—seeding controls the heat, and reserving some for topping amps up the spice and presentation.
• Shredded cheddar cheese: Melts throughout for savory richness.
• Butter: For greasing the pan; I find the cornbread browns best this way.
• Honey butter: The perfect finishing touch for serving—sweetness meets spice in every bite.

Variations

One of the things I love about this Jalapeño Cornbread Recipe is how easy it is to tweak to suit your taste or dietary needs. Feel free to experiment—you might discover your own family favorite twist!

• Mild Version: I’ve made this without jalapeños for the kids—just add extra scallions and cheese to keep it flavorful and still tasty.
• Extra Cheesy: I sometimes double the cheddar for a richer, gooier cornbread that everyone raves about.
• Spicy Kick: If you love heat, leaving seeds in the jalapeños or adding a pinch of cayenne really pumps up the punch.
• Vegan Option: Swap the egg for a flax egg and use a dairy-free cheese to keep it plant-based and delicious.

How to Make Jalapeño Cornbread Recipe

Step 1: Get Your Oven and Skillet Ready

Preheat your oven to 350°F, and here’s the trick I learned: pop your 10-inch cast-iron skillet inside while the oven heats up. This helps the pan get scorching hot so your cornbread bakes with a crispy, golden crust that I absolutely love. Just be careful when you pull it out later—the handle will be super hot!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, sea salt, and baking soda. Getting those dry ingredients evenly combined right at the start helps your batter stay consistent, which means every slice will have the perfect crumb.

Step 3: Whisk Wet Ingredients Separately

In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil until smooth. This step makes sure the wet ingredients are fully blended so you don’t end up with streaks of syrup or oil in your batter.

Step 4: Combine and Fold in the Good Stuff

Pour the wet mix into the dry ingredients and stir gently until just combined—overmixing can make your cornbread tough, so a few lumps are okay. Then, fold in the chopped scallions, diced jalapeños, and shredded cheddar cheese. I always reserve a little scallion and jalapeño to sprinkle on top before baking—it adds such a fresh, colorful finish.

Step 5: Bake to Golden Perfection

Carefully remove the hot cast iron skillet from the oven (oven mitts are a must!), and grease it with butter. Pour your batter evenly into the pan, then sprinkle the reserved scallions and jalapeños on top. Bake for about 20 to 24 minutes. You’ll know it’s ready when the center springs back to the touch and a toothpick inserted comes out clean. Let it cool at least 20 minutes before slicing—that resting time helps everything set up so slices hold beautifully.

Serving Tip: Slather slices with honey butter—it’s a game changer and adds a lovely sweetness that balances the spice perfectly!

How to Serve Jalapeño Cornbread Recipe

Garnishes

I always top slices with a pat of honey butter because it melts into the warm cornbread creating a luscious sweet contrast. A sprinkle of extra chopped scallions or finely sliced jalapeño peppers looks pretty and adds freshness when serving.

Side Dishes

This jalapeño cornbread pairs beautifully with chili, roasted vegetables, or any barbecue main dish. I’ve also served it alongside soups—especially black bean or chicken tortilla soup—for an extra satisfying meal.

Creative Ways to Present

For gatherings, I sometimes cut the cornbread into bite-sized squares and serve on a festive platter with honey butter dollops and jalapeño slices as edible garnishes. It instantly elevates the dish and makes it easy for guests to snack and mingle.

Make Ahead and Storage

Storing Leftovers

I store any leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. This keeps the moist texture intact without drying out. If I know I won’t eat it fast, I pop it in the fridge to extend freshness.

Freezing

Freezing works great for this cornbread! I slice it first, then wrap each piece in foil before placing in a freezer-safe bag. When I want a quick snack, I just grab a slice from the freezer and let it thaw at room temperature, or warm it gently in the oven.

Reheating

To reheat, I pop slices in a toaster oven or regular oven at 300°F for about 8–10 minutes until warmed through—this restores a bit of that crispy crust. Microwaving works in a pinch but can make it slightly gummy, so I try to avoid that if I can.

FAQs

Final Thoughts

This Jalapeño Cornbread Recipe has earned a special place in my kitchen and my heart. It’s one of those recipes that’s simple enough to whip up any day but also has enough flare to impress guests. Every time I serve it, there’s this moment when everyone takes their first bite and you can see the smiles and hear the “Mmm!”—that’s what cooking is all about. I genuinely hope you give this recipe a try and find that same joy and deliciousness on your table. Trust me, once you make it, it’ll be on repeat!

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