This spicy, cheesy cornbread delivers bold flavor with effortless preparation, making it a perfect addition to any meal.
Rich in fiber from cornmeal and balanced with protein and healthy fats from cheese and eggs, it’s a wholesome comfort dish.
Quick to make, satisfying to eat, and versatile for everyday cooking or meal prep.
Spicy Jalapeño Cornbread
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- Measuring Cups and Spoons
- Whisk
- 8×8-inch baking dish
- Oven
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup yellow cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup light brown sugar
- 1 teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- 1 cup buttermilk
- 2 tablespoons honey
- 2 large eggs
- 1 –2 fresh jalapeño peppers seeded and minced
- 1 heaping cup shredded cheddar cheese or pepper jack cheese optional
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). While the oven warms, lightly grease an 8×8-inch baking dish with butter, oil, or nonstick spray to ensure the cornbread releases easily. This step allows for even baking and a beautifully golden crust while keeping the interior moist.
- Mix the Dry Ingredients: In a large mixing bowl, combine 1¼ cups of all-purpose flour, ¾ cup of yellow cornmeal, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ cup light brown sugar, and 1 teaspoon salt. Whisk or stir thoroughly to evenly distribute the leavening agents and sugar, ensuring a consistent texture throughout the cornbread.
- Combine the Wet Ingredients: In a separate medium bowl, melt and slightly cool ½ cup unsalted butter. Add 1 cup buttermilk and 2 tablespoons honey, whisking until smooth and fully blended. Crack 2 large eggs into the mixture, one at a time, whisking thoroughly after each addition. This creates a cohesive batter that promotes a tender crumb.
- Incorporate Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a wooden spoon or silicone spatula, gently fold until just combined. A few lumps are fine, as overmixing can make the cornbread dense rather than light and fluffy.
- Add Jalapeños and Cheese: Fold in 1–2 fresh jalapeño peppers, seeded and finely minced, adjusting quantity for desired spiciness. Stir in 1 heaping cup shredded cheddar or pepper jack cheese until evenly distributed. This step adds depth, moisture, and a flavorful kick to the cornbread.
- Transfer Batter to Baking Dish: Pour the batter into the prepared greased 8×8-inch baking dish. Use a spatula to spread evenly, ensuring the corners are filled. Smoothing the surface encourages even baking and produces a visually appealing crust.
- Bake the Cornbread: Place the baking dish in the preheated oven and bake for 25–30 minutes. The cornbread is done when the top is lightly golden and a toothpick inserted in the center comes out clean or with moist crumbs. Avoid overbaking to prevent dryness.
- Rest Before Serving: Remove the cornbread from the oven and allow it to rest for 5–10 minutes. This step helps the texture settle and enhances flavor. Slice into squares or wedges with a sharp knife.
- Serve and Enjoy: Serve warm for the best flavor, pairing with butter, honey, soups, or chili. Store leftovers properly for later enjoyment. This cornbread is equally great as a side dish or a snack for gatherings, meal prep, or everyday meals.
Notes
- Use fresh jalapeños for the best flavor; adjust quantity for desired spiciness.
- For a milder cornbread, remove seeds and membranes from jalapeños completely.
- Buttermilk can be substituted with a mix of milk and lemon juice if unavailable.
- Avoid overmixing the batter to maintain a tender crumb.
- Cheese can be swapped with your preferred variety for different flavor profiles.
Chef’s Secrets: How To Perfect Cornbread
A moist, flavorful cornbread comes down to balancing texture and taste.
One secret is mixing dry and wet ingredients gently—overmixing can lead to dense bread.
Use freshly ground cornmeal if possible for richer flavor.
Melting butter slowly and letting it cool before combining helps maintain the right batter consistency.
Finally, resting the baked cornbread for a few minutes before slicing improves its structure and enhances flavor.
Serving Suggestions: Creative Pairing Ideas
Jalapeño Cornbread pairs wonderfully with chili, soups, or barbecue dishes.
Serve it warm with a pat of butter and honey for a comforting snack.
For a brunch twist, crumble cornbread over scrambled eggs or use as a base for savory breakfast casseroles.
Pair it with fresh garden salad for a light meal or alongside roasted vegetables for a hearty dinner.
This cornbread’s slightly spicy kick makes it versatile for both casual meals and festive gatherings.
Storage Tips: Keeping Cornbread Fresh
Cornbread is best enjoyed fresh but can be stored efficiently for later use.
Keep it covered at room temperature for up to 2 days in an airtight container.
For longer storage, refrigerate for up to a week.
To freeze, wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer-safe bag for up to 3 months.
Thaw overnight in the refrigerator, then warm in the oven or microwave to restore its moist texture.
Frequently Asked Questions
1. Can I make this cornbread without jalapeños?
Yes, simply omit jalapeños for a mild cornbread version. You can substitute with sweet corn kernels or bell peppers for a different flavor while keeping a moist texture.
2. Can I make this recipe dairy-free?
Absolutely. Replace buttermilk with unsweetened plant-based milk plus a teaspoon of lemon juice or apple cider vinegar. Swap butter with a dairy-free alternative to keep it moist without compromising taste.
3. How can I make the cornbread spicier?
Leave some jalapeño seeds in or add a pinch of cayenne pepper to the batter. You can also top the baked cornbread with sliced fresh jalapeños for extra heat.
4. What is the best way to reheat leftover cornbread?
Wrap cornbread in foil and warm in a preheated oven at 325°F for 10–15 minutes, or microwave slices for 15–20 seconds. This helps retain moisture and texture.
5. Can I turn this into cornbread muffins?
Yes, simply pour the batter into a greased muffin tin lined with paper liners and bake for 15–20 minutes, checking for doneness with a toothpick. Muffins are perfect for on-the-go snacks or meal prep.
