Spicy Jalapeño Cornbread – Bold, Moist, and Comfortingly Southern

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Cornbread is a cornerstone of comfort food, beloved for its rustic charm, golden crumb, and ability to pair with everything from chili to barbecue. Spicy Jalapeño Cornbread takes this classic and turns up the flavor by adding fresh jalapeños that bring just the right amount of heat without overpowering the natural sweetness of corn.

This version strikes the perfect balance—moist, tender, and lightly crumbly, with pops of spice in every bite. It’s not just a side dish; it’s a statement. Whether served alongside soups, stews, grilled meats, or enjoyed on its own with a swipe of butter, this cornbread delivers warmth, flavor, and personality.

Unlike dry or overly crumbly cornbreads, this recipe uses the right ratio of fat and liquid to keep the texture soft and satisfying. The jalapeños add freshness and a gentle kick, while optional cheddar cheese brings richness and depth.

Why You’ll Love This Spicy Jalapeño Cornbread

This recipe has become a favorite for many reasons:

  • Perfectly moist texture
  • Customizable spice level
  • Simple pantry ingredients
  • Pairs with countless meals
  • Bakes beautifully in a skillet or pan

It’s ideal for weeknight dinners, holiday tables, potlucks, and backyard cookouts.

Ingredients

  • Yellow cornmeal
  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Eggs
  • Milk or buttermilk
  • Unsalted butter, melted
  • Fresh jalapeños, finely chopped
  • Shredded cheddar cheese (optional)

Instructions

  1. Preheat oven to 400°F (205°C). Grease a baking dish or cast-iron skillet.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, whisk eggs, milk, and melted butter.
  4. Pour wet ingredients into dry ingredients and stir just until combined.
  5. Fold in chopped jalapeños and cheddar cheese if using.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 20–25 minutes, until golden and a toothpick comes out clean.
  8. Let cool slightly before slicing and serving.

Spicy Jalapeño Cornbread

A moist, golden cornbread packed with fresh jalapeños and optional cheddar cheese for a spicy, comforting side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 squares
Course: Side, Snack
Cuisine: American, Southern
Calories: 280

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 2 eggs large
  • 1 cup milk or buttermilk
  • 0.5 cup unsalted butter melted
  • 2 jalapeños finely chopped, seeds removed for less heat
  • 0.75 cup cheddar cheese shredded, optional

Equipment

  • Mixing bowls
  • Whisk
  • Baking dish or cast-iron skillet

Method
 

  1. Preheat oven to 400°F (205°C) and grease baking dish.
  2. Whisk cornmeal, flour, sugar, baking powder, and salt.
  3. Mix eggs, milk, and melted butter.
  4. Combine wet and dry ingredients gently.
  5. Fold in jalapeños and cheese.
  6. Bake 20–25 minutes until golden.
  7. Cool slightly before slicing.

Notes

Serve warm with butter or honey for sweet-heat contrast.

Tips for the Best Jalapeño Cornbread

  • Remove jalapeño seeds for milder heat
  • Use buttermilk for extra tenderness
  • Don’t overmix the batter
  • Preheat skillet for crisp edges
  • Add sliced jalapeños on top for presentation

Variations to Try

  • Extra Spicy: Add diced serrano peppers
  • Sweet Heat: Drizzle with honey
  • Cheesy Jalapeño: Increase cheddar and add pepper jack
  • Bacon Jalapeño: Fold in cooked bacon bits
  • Gluten-Free: Use gluten-free flour blend

Serving Suggestions

  • Serve with chili or soup
  • Pair with barbecue or grilled meats
  • Enjoy with honey butter
  • Use for cornbread stuffing
  • Serve warm with whipped butter

Storage & Make-Ahead

  • Room temperature: 2 days (wrapped tightly)
  • Refrigerator: Up to 5 days
  • Freezer: Up to 2 months

Reheat in oven for best texture.

Cultural Context & Fun Facts

Cornbread has deep roots in Southern American cuisine, originally made with simple cornmeal and water. Over time, regional variations emerged, and jalapeños—introduced through Southwestern influence—became a popular way to add spice and modern flair to this beloved staple.

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