This cheddar Jalapeño Cornbread recipe is moist and packed full of flavor! It only takes 15 minutes to prep and everyone will think you got it from a restaurant.
Want more bread recipes? Try Garlic Knots, Cheesy Breadsticks, Easy Homemade Breadsticks, or the Best Homemade Rolls!
Jalapeño Cornbread is irresistible.
Jalapeño Cornbread is irresistible.The balance of light sweetness and tiny hint of spice in cornbread is such a winning combination. Our recipe uses buttermilk for a moist and tender crumb, and speckles of cheddar cheese throughout. I’m telling you, it’s restaurant worthy! My favorite part is how versatile it is; Serve with your favorite soup, chili, BBQ Ribs, or BBQ chicken, or a million other things.
And if you love cornbread, be sure to try our buttermilk cornbread, skillet cornbread, and cornbread dressing!
How to make Jalapeño Cornbread:
Make Batter: Combine flour, cornmeal, baking soda, baking powder, brown sugar, and salt. In a separate bowl, mix together melted butter, honey, and buttermilk. Stir in eggs then pour wet ingredients into dry ingredients. Mix until combined then fold in jalapeño peppers and shredded cheese. Don’t over mix, a few lumps are fine.
Bake: Grease an 8″ pan then pour in the cornbread batter and bake at 350°F for 25-30 minutes, or until a toothpick only comes out with a few moist crumbs when inserted.
Storing and Freezing Instructions:
To Store: Cover and store at room temperature for 1-2 days or in the fridge for up to a week.
To Freeze: Store in an airtight container or freezer safe bag and freeze for up to 3 months. Thaw completely in the refrigerator overnight, then rewarm in the microwave for a few seconds or with foil on top in the oven on low heat.
Recipe Variations:
- Cornbread Muffins: Grease a 12-cup muffin pan or use muffin cup liners. Divide batter evenly and bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs when inserted.
- Skillet Cornbread: Pour batter into a greased 9 or 10 inch oven safe skillet. Bake at the same time and same duration as the recipe states.
- Buttermilk Cornbread has a more sweet, cake-like texture.
Serve Jalapeño Cornbread With:
- Spicy Chili
- Classic Homemade Chili
- Turkey Chili Recipe
- White Chicken Chili
- Beef Noodle Soup
- Chicken Noodle Soup
- Corn Chowder
- Lentil Soup
- Taco Soup
- Beef Stew
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Recipe
Jalapeño Cornbread
Equipment
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
- 2 Tablespoons honey
- 2 eggs
- 1-2 fresh jalapeño peppers , seeded and minced
- 1 heaping cup shredded cheddar cheese , or pepperjack cheese, (optional)
Instructions
- Dry Ingredients: Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
- Wet Ingredients: In another bowl, mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.
- Combine: 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.
- Bake: 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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I originally shared this recipe October 2021. Updated October 2024.
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I wanna make this! But can I add a can of corn??
I have never tried this, it should work and be tasty if you drain your corn well, even on a paper towel.
that is the bast cornbread i have ever hade
Agreed
Yummy! One of the best pans of cornbread that I’ve ever made! My family enjoyed it so much. Thank you.
Is it ok to skip the brown sugar? Being diabetic, trying to keep this low sugar as possible.
Thanks!
Nice recipe! Only a couple of tweaks on my end.
– Serrano peppers instead of jalapenos for a little more kick.
– Maple syrup instead of honey (we were out of honey, and the touch of maple was a pleasant surprise!).
– 2/3 cup of milk combined with 1/3 cup of sour cream, instead of the 1 cup buttermilk (again, no buttermilk in the house).
Thanks! I’ll be making this again. Long time fan of your recipes.👍
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!