My favorite cheddar Jalapeño Cornbread has hints of sweet and spice, is extra moist and flavorful, and a fun twist on traditional cornbread. Serve it as side dish with soup or chili.
Looking for more bread recipes? Try my Cheesy Breadsticks, Buttermilk Cornbread, or the Best Homemade Rolls!
![A slice of jalapeño cornbread on a plate, with a little butter on top.](images/jalapeno-cornbread-web-13.jpg)
What I love about this recipe:
- Easy – Only 10 minutes to prep and made with pantry ingredients!
- Unique – Everyone loves cornbread, and this unique twist is packed with even more flavor! Don’t be afraid of the jalapeños. They only add a small hint of spice, and even my toddler loves it.
- Delicious – The texture is moist, tender, and tastes better than any box mix!
How to make Jalapeño Cornbread:
Stir flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
![A mixing bowl with flour, cornmeal, brown sugar, salt, baking soda and baking powder in it.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/10/Jalapeno-Cornbread-Web-1.jpg)
Mix melted butter, buttermilk, and honey in a separate bowl until well combined. Whisk in the eggs.
![Melted butter, buttermilk, and eggs mixed in a bowl.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/10/Jalapeno-Cornbread-Web-3.jpg)
Combine wet ingredients with dry ingredients until just combined. Stir in jalapeño peppers and shredded cheese. Do not over mix; it’s okay if there are a few lumps.
![Batter for cornbread with shredded cheese and diced jalapeños added on top.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/10/Jalapeno-Cornbread-Web-4.jpg)
Pour into greased 8’’ pan and bake at 350 degrees F for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
![Jalapeño cornbread batter in a baking pan, ready to go in the oven.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/10/Jalapeno-Cornbread-Web-6.jpg)
Storing and Freezing Instructions:
To Store: Allow to cool, then cover with plastic wrap or aluminum foil and store at room temperature for 1-2 days, or in the fridge for up to 1 week.
To Freeze: Freeze baked and cooled cornbread in an airtight freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight and rewarm in the microwave or covered with foil on low heat in the oven.
![Cheddar Jalapeño Cornbread baked in a square pan and cut into slices.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/10/Jalapeno-Cornbread-Web-7.jpg)
Recipe Variations:
- Cornbread Muffins: Divide batter into greased or lined muffin pan cups. Bake for around 17-20 minutes or until a toothpick inserted in the center comes out with moist crumbs. Makes 12 muffins.
- Skillet Cornbread: Baking cornbread in a skillet gives it a delicious crisp crust. Bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.
- Buttermilk Cornbread is also delicious, if you’re looking for a sweet, cake like cornbread recipe.
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Recipe
![A slice of jalapeño cornbread on a plate, with a little butter on top.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/10/Jalapeno-Cornbread-Web-13-500x500.jpg)
Jalapeño Cornbread
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ cup light brown sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter , melted and slightly cooled
- 1 cup buttermilk (or milk)
- 2 Tablespoons honey
- 2 eggs
- 1-2 jalapeno peppers , seeded and minced
- 1 heaping cup shredded cheddar or pepperjack cheese (optional)
Instructions
- Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
- In another bowl mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.
- Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it's okay if there are a few lumps.
- Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Notes
Nutrition
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Made this tonight and it was so good! I used a cast iron skillet and put some butter in it and set oven to broil until the pan got really hot. Will def make this recipe again!
A major disappointment for Thanksgiving. Turned out very dry 🙁
could I use a small can of green chili peppers instead? I/we love cornbread!!!!!!!
Sure!