Jalapeno Cornbread Recipe

Introduction

Jalapeno Cornbread is a spicy twist on a classic Southern favorite. Bursting with sharp cheddar and fresh jalapenos, this moist and flavorful bread is perfect alongside chili, barbecue, or a hearty soup. It’s easy to make and bakes right in a cast iron skillet for a crispy crust.

Ingredients

• 1 cup yellow cornmeal (175 g)
• 1 cup all-purpose flour (140 g)
• 2 Tbsp. white sugar
• 1 Tbsp. baking powder
• ¾ tsp. kosher salt
• ¼ tsp. baking soda
• 1 and ¼ cups buttermilk, well shaken
• ¼ cup vegetable oil (corn or canola)
• 1 large egg
• 4 oz. grated sharp cheddar (about 1 cup), divided
• 2 medium green onions, chopped (separate dark green parts from white and light green parts)
• 3 Tbsp. minced jalapenos (1 large jalapeno, seeds and membrane removed)
• 2 Tbsp. unsalted butter

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda until fully blended and uniform in color.
3. Step 3: In a separate medium bowl, combine buttermilk, vegetable oil, and egg. Whisk until smooth.
4. Step 4: Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula until mostly combined; a few dry spots are okay.
5. Step 5: Fold in half of the cheddar cheese, the white and light green parts of the green onions, and the minced jalapenos carefully to avoid overmixing.
6. Step 6: Heat butter in a 10-inch cast iron skillet until melted and sizzling. Coat the bottom and sides by swirling or brushing the butter around.
7. Step 7: Pour batter into the hot skillet—expect some sizzling. Sprinkle the remaining cheddar and the dark green parts of the onions evenly over the top.
8. Step 8: Bake for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Allow to cool in the skillet for 15 to 20 minutes. Serve warm, either directly from the pan or inverted onto a plate with the cheesy onion topping facing up.

Tips & Variations

• For extra heat, include some jalapeno seeds or add a pinch of cayenne pepper to the batter.
• Substitute sharp cheddar with pepper jack for a spicier flavor.
• Use a non-stick spray if you don’t have a cast iron skillet, but the crust won’t be quite the same.
• If you don’t have buttermilk, mix 1¼ cups milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.

Storage

Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze in a freezer bag for up to 2 months. Reheat slices in a toaster oven or microwave until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make jalapeno cornbread without a cast iron skillet?

Yes, you can use a regular baking pan, preferably metal or glass, but a cast iron skillet gives the best crust and even baking.

How spicy is this cornbread?

The heat level is mild to moderate since the seeds and membranes of the jalapenos are removed. You can adjust the spiciness by adding more jalapenos or keeping some seeds.

Jalapeno Cornbread Recipe

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★★★★★

4.6 from 141 reviews

• Author: Jack
• Total Time: 33 minutes
• Yield: 8 servings (1 slice each) 1x

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Description

Jalapeno Cornbread is a flavorful twist on classic cornbread, featuring sharp cheddar cheese, fresh jalapenos for a spicy kick, and green onions for extra aroma and texture. Baked in a cast iron skillet, this moist and savory bread boasts a crispy crust and tender crumb, perfect as a side for hearty meals or as a snack.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup yellow cornmeal (175 g)
• 1 cup all-purpose flour (140 g)
• 2 Tbsp. white sugar
• 1 Tbsp. baking powder
• ¾ tsp. kosher salt
• ¼ tsp. baking soda

Wet Ingredients

• 1 and ¼ cups buttermilk, well shaken
• ¼ cup vegetable oil (corn or canola)
• 1 large egg

Add-Ins and Toppings

• 4 oz. grated sharp cheddar cheese (about 1 cup), divided
• 2 medium green onions, chopped, with dark green parts separated from the white and light green parts
• 3 Tbsp. minced jalapenos (from 1 large jalapeno, seeds and inner membrane removed)
• 2 Tbsp. unsalted butter

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Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the proper temperature while you prepare the batter.
2. Combine Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, kosher salt, and baking soda until the mixture is uniform in color and well blended.
3. Mix Wet Ingredients: In a separate medium bowl, whisk the buttermilk, vegetable oil, and egg together until fully combined and smooth.
4. Combine Wet and Dry: Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula just until mostly combined, leaving a few dry spots to prevent overmixing.
5. Add Cheese, Onions, and Jalapenos: Fold in half of the cheddar cheese, the white and light green parts of the green onions, and the minced jalapenos carefully to distribute evenly without overworking the batter.
6. Prepare the Cast Iron Skillet: Heat the unsalted butter in a 10-inch cast iron skillet over medium heat until the butter melts and sizzles. Swirl or brush the melted butter to coat the bottom and sides thoroughly.
7. Pour Batter into Skillet: Carefully pour the batter into the hot buttered skillet; you should hear a sizzle, which helps create a crispy crust.
8. Add Toppings: Sprinkle the remaining cheddar cheese and the dark green parts of the chopped green onions evenly over the top of the batter.
9. Bake: Place the skillet in the preheated oven and bake for 18 to 23 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool and Serve: Let the cornbread cool in the skillet for 15 to 20 minutes. Serve warm directly from the pan or invert onto a cutting board and then onto a serving plate so the cheese and green onion side is on top.

Notes

• Removing seeds and membranes from jalapenos reduces heat but keeps flavor; adjust for desired spiciness.
• Use a well-seasoned cast iron skillet for best crust formation and even baking.
• Do not overmix batter to keep cornbread tender and avoid toughness.
• If buttermilk is not available, make a substitute by adding 1 tablespoon lemon juice or white vinegar to 1¼ cups milk and let sit for 5 minutes.
• Leftover cornbread can be wrapped and refrigerated for up to 3 days; reheat in oven to restore crispiness.

• Prep Time: 10 minutes
• Cook Time: 23 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American Southern

Keywords: jalapeno cornbread, spicy cornbread, cast iron cornbread, cheddar cornbread, southern cornbread, easy cornbread recipe