This jalapeno cornbread brings a perfect balance of sweet and mildly spicy flavors, making it an irresistible side for chili, soups, or barbecue.
Rich in fiber from cornmeal and packed with protein from eggs and buttermilk, it’s a wholesome choice for everyday meals.
Quick to prepare and naturally satisfying, it’s an ideal option for simple, family-friendly cooking.
Spicy Jalapeno Cornbread
Equipment
- 1 × 8×8-inch baking pan
- 2 × Mixing bowls
- 1 × whisk
- 1 × spatula
Ingredients
- 1 cup 125 g all-purpose flour
- ¾ cup 120 g cornmeal
- ¼ cup 50 g granulated sugar
- ¼ cup 50 g light brown sugar, packed
- 1 tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup buttermilk
- 2 large eggs lightly beaten
- ½ cup 113 g unsalted butter, melted
- ¼ cup chopped fresh jalapenos seeds and ribs removed
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). While the oven warms up, lightly grease an 8×8-inch baking pan using butter, oil, or non-stick spray. Make sure every corner and edge is coated to prevent sticking. You can also line the pan with parchment paper for easier removal of the cornbread later. Set the pan aside.
- Combine Dry Ingredients: In a large mixing bowl, add 1 cup of all-purpose flour, ¾ cup of cornmeal, ¼ cup of granulated sugar, ¼ cup of packed light brown sugar, 1 tablespoon of baking powder, and ¾ teaspoon of table salt. Use a whisk to thoroughly mix these ingredients, ensuring the sugar is evenly distributed and the baking powder is fully incorporated. This creates a uniform base for your cornbread and ensures even rising.
- Whisk Wet Ingredients Separately: In a separate medium bowl or large measuring cup, combine ⅔ cup of buttermilk with 2 lightly beaten eggs. Whisk the mixture until smooth and homogeneous. The buttermilk adds moisture and a subtle tang, while the eggs contribute structure and richness to the cornbread. Make sure the eggs are fully blended so there are no streaks of yolk or white remaining.
- Incorporate Melted Butter: While continuing to whisk the wet mixture, slowly drizzle in ½ cup of melted unsalted butter. This step helps the butter emulsify with the eggs and buttermilk, preventing clumps and ensuring the batter stays smooth. Whisk gently but thoroughly until the butter is fully incorporated, creating a silky, cohesive liquid mixture.
- Fold Wet and Dry Ingredients Together: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixtures together. Focus on combining the ingredients without overmixing, stopping when about 50% combined. This will prevent the cornbread from becoming tough. The batter should look slightly lumpy at this stage, which is perfectly fine.
- Add Jalapenos for Flavor: Chop ¼ cup of fresh jalapenos, removing the seeds and ribs to control the heat. Fold the chopped jalapenos into the batter until evenly distributed. This adds a mild, spicy kick that complements the sweetness of the cornbread. Taste the batter carefully if desired (a small amount is safe to test) to ensure the spiciness level is to your liking.
- Transfer Batter to Pan: Pour the prepared batter into the greased or lined 8×8-inch baking pan. Use a spatula to spread it evenly, ensuring the surface is smooth and reaches all corners. This step helps the cornbread bake uniformly and prevents uneven rising or dense spots.
- Bake Until Golden and Set: Place the pan in the center of the preheated oven and bake for approximately 27 minutes. The cornbread is done when it is golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking, as this can dry out the cornbread. Keep an eye on the color of the crust, which should be lightly golden and slightly firm to touch.
- Cool Before Serving: Once baked, remove the cornbread from the oven and allow it to cool for 5–10 minutes in the pan. This resting period lets the bread firm up slightly, making it easier to cut and enhancing the flavors. You can slice it directly in the pan or transfer it to a wire rack for faster cooling.
- Serve and Enjoy: Cut the cornbread into squares or rectangles and serve warm alongside chili, barbecue, soups, or salads. The combination of sweet, spicy, and buttery flavors makes this cornbread a crowd-pleaser. Leftovers can be stored in an airtight container at room temperature for up to three days, or reheated gently before serving.
Notes
- For a moister cornbread, use fresh buttermilk and avoid overmixing the batter.
- Removing jalapeno seeds controls heat, but leave some ribs for a spicier kick if desired.
- You can add ½ cup of corn kernels for extra texture and sweetness.
- Use room-temperature eggs to help the batter blend more smoothly.
- Greasing the pan thoroughly or lining it with parchment ensures easy removal and clean edges.
Chef’s Secrets: How To Boost Flavor
To elevate your jalapeno cornbread, try lightly toasting the cornmeal in a dry skillet for 2–3 minutes before mixing.
This intensifies the corn flavor without affecting texture.
Additionally, let the melted butter cool slightly before adding it to the eggs and buttermilk—this prevents cooking the eggs prematurely.
For a subtle sweetness contrast, consider folding in a small handful of shredded cheddar cheese or a teaspoon of honey.
Gentle folding is crucial; overmixing can result in dense, dry cornbread.
Serving Suggestions: Perfect Meal Pairings Ideas
This cornbread shines when paired with hearty dishes like chili, beef stew, or barbecue ribs.
For a complete meal, serve alongside roasted vegetables or a crisp salad to balance the richness.
You can also slice it into squares and toast lightly, then spread with butter or cream cheese for breakfast or snack.
Its sweet and spicy profile makes it versatile, enhancing both savory mains and casual picnic spreads.
Storage Tips: Keep Cornbread Fresh Longer
Store cooled cornbread in an airtight container at room temperature for up to 3 days.
For longer storage, wrap tightly in plastic wrap and refrigerate for up to one week.
Cornbread also freezes beautifully: wrap in foil or a freezer-safe bag and freeze for up to three months.
To serve, thaw at room temperature or warm in the oven at 325°F (165°C) for 10–15 minutes.
Reheating slightly restores its soft, moist texture.
Frequently Asked Questions
1. Can I make this cornbread gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly denser, but the flavor and sweetness remain the same.
2. How can I adjust the spiciness?
The heat depends on the jalapenos used. Removing seeds and ribs keeps it mild. For more spice, include some ribs or add a pinch of cayenne pepper.
3. Can I prepare this in advance?
Absolutely. You can mix the dry ingredients the night before. Keep wet ingredients separate until ready to bake to maintain freshness.
4. Is it possible to make this dairy-free?
Yes, replace buttermilk with a plant-based alternative like almond or oat milk mixed with 1 teaspoon vinegar per ⅔ cup. Swap butter for a vegan margarine or coconut oil.
5. How do I know when it’s fully baked?
Check by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs. The top should be golden brown, and edges slightly pulling away from the pan.
