Moist Jalapeno Cornbread

EASY, MOIST Jalapeno Cornbread recipe! This Southern recipe uses buttermilk to make the cornbread extra soft! The Jalapenos give it a little Mexican taste! I always serve homemade cornbread with dinner casseroles!

Servings 12


  • 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
  • 1/2 teaspoon salt
  • 1 cup flour
  • 1 cup cornmeal
  • 3 tablespoons diced jalapeno peppers


  1. Preheat oven to 375 degrees.
  2. In a bowl whisk together butter and sugar. Add in eggs, buttermilk and baking soda. Stir to combine.
  3. Add flour, cornmeal, jalapeno peppers and salt. Continue to stir to combine.
  4. Spray a 8x8 pan with non stick spray. Pour cornbread mixture into pan.
  5. Bake for 35 minutes.
  6. Let cool for 20 minutes then cut into slices.

Recipe Notes

For 1 cup of buttermilk you need 1 cup of milk + 1 tablespoon lemon juice. That's it! Place your tablespoon of lemon juice in a 1 cup measuring cup. Add your milk to fill up to the 1 cup mark. Then let stand for 5 minutes, you will see it will start to thicken up. Boom, buttermilk! It's that easy!