This cheesy jalapeño cornbread recipe will melt into your mouth! Buttermilk cornbread with jalapenos is especially soft and moist with a little kick of spice! It’s the perfect side dish for all your tex mex meals!
This classic cornbread recipe includes the perfect amount of extra spice to titillate your taste buds! Add a slice of butter to your cornbread to help temper the spice just enough and add a sweetness that pairs well with the jalapeno peppers. It’s so good that you’ll be tempted to go back for a second (maybe even third) slice!
Take it to your next cookout or potluck if you want to impress your friends and family. If they enjoy spicy food, then they will enjoy the kick of heat this delicious and moist jalapeno cornbread offers.
The Best Jalapeno Cornbread
There are few comfort foods in the South as enjoyable as homemade cornbread. Add fresh jalapenos, and it’s the best way to make the perfect cornbread with a little heat to it! The best part? All you need are several simple ingredients to enjoy its spicy flavors in each fluffy bite. It doesn’t hurt that it’s super easy to make and only takes a little over a half hour to bake. You can make it a day in advance or an hour in advance—completely up to you!
If you let these jalapeno cornbread muffins cool to room temperature, you can warm it up in the microwave for 10 seconds. For best results, spread honey butter on top when warm. You might also consider a drizzle of honey or smear of sour cream too. Pair it with your favorite comfort food, pasta and protein, or see the specific list of suggestions below for the best results.
How to Make Jalapeno Cornbread
In a large mixing bowl, whisk together all of your ingredients.
Spray your square baking pan with nonstick cooking spray for the best results to prevent sticking.
Pour the cornbread batter into the prepared pan and place it into the preheated oven for 35 minutes or until golden brown.
Allow the jalapeno cornbread to cool, then slice, serve, and enjoy!
What to Serve with Jalapeno Cornbread
Not sure what to pair with your jalapeno cornbread? Here are some ideas:
- Crockpot Barbecue Chicken
- Quesadilla Casserole
- Stovetop Taco Soup
- Slow Cooker Vegetarian Chili
- Easy Chicken Tortilla Soup
- Easy Ground Beef Chili
- BBQ Chicken Thighs
Storing Leftovers
Store your leftover jalapeno cornbread in an airtight container, plastic wrap, or aluminum foil. Then place it in the refrigerator. If stored correctly, it will last in the fridge for up to seven days. But the question is, will it even last that long?!
If you’d like to ensure your leftover cornbread lasts longer, you can store them in the freezer by using a freezer bag. They will last in the freezer for up to three months. To thaw, leave them in the refrigerator overnight, or defrost in the microwave.
Jalapeno Cornbread FAQs
How do you keep cornbread from drying out?
Most recipes suggest adding oil or sour cream to ensure the cornbread keeps from being as crumbly and gives it more moisture. However, in this recipe, the buttermilk assists in this mission.
What is a substitute for milk in cornbread?
As mentioned above, you can use sour cream, but you can also use non-dairy options such as coconut milk and almond milk as well. Evaporated milk, heavy whipping cream, and mayonnaise are also an option.
How do you keep cornbread moist overnight?
If you are keeping your cornbread in the fridge, consider placing a slice of bread or two on top of your cornbread inside the container so if moisture is taken, it will grab from the bread slices and lessen the chances of taking it from your cornbread as much.
More Jalapeno Recipes
- Jalapeno Buttermilk Biscuits
- Cheesy Jalapeno Omelet
- Pumpkin Jalapeno Mac and Cheese
- Cheesy Jalapeno Wonton Poppers
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Jalapeno Cornbread
PrintIngredients
- 1/2 cup butter melted
- 2/3 cup sugar
- 2 eggs
- 1 cup buttermilk see notes for homemade if needed
- 1/2 teaspoon baking soda
- 1 cup flour
- 1 cup cornmeal
- 1/2 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 2 jalapeno peppers seeds removed, finely diced
Instructions
- Preheat oven to 375 degrees F. Spray a 8×8 pan with nonstick spray.
- In a large mixing bowl mix together butter and sugar. Add in eggs, buttermilk and baking soda. Stir to combine.
- Add in flour, cornmeal, salt and shredded cheese and continue to stir with a spoon until well mixed. Add jalapeno peppers and stir again so peppers are mixed well into the batter.
- Pour cornbread mixture into pan. Bake for 35 minutes or until the center is fully baked.
- Remove from oven and allow to cool for 20 minutes before cutting into squares.
Notes
Lee Ann says
This is my Go to cornbread recipe. Just love how moist it is, most cornbreads are too dry for my taste. I usually add more jalapeno than called for to make sure I get some in every bite.
Sandy W. says
11/25/17
Made this cornbread for the 2nd time today. This time, in addition to the jalapeno pepper, I added 2 1/2 strips of bacon to it (chopped, after cooking the bacon). Hubby said it was good. Son still hasn’t tried it, & he’s the one that suggested adding the bacon to it.
Sorry, folks, I just don’t like jalapeno peppers, even w/o the seeds, so I will make this either plain, or also add bacon to it next time. I’m out of the cornbread right now (horrors!!).
A note on making your own buttermilk: instead of lemon juice, 1 Tbsp. of white vinegar also does the same thing.
Pamela says
Hey Sandy, your bacon addition sounds great to the cornbread! Thanks for commenting and sharing!
Chris says
I just made this (I added half a can of whole corn). It is the best cornbread I have ever had! A+ recipe, thank you.
Pamela says
So happy you enjoyed this recipe Chris!