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Moist jalapeno cornbread with cheese and sweet corn, ideal for soups

Jalapeno Cornbread

A cozy and quick jalapeno cornbread recipe that adds a spicy twist to any meal. Perfectly tender and flavorful, it’s ideal for soups, stews, and barbecues.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: Comfort Food, Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal medium grind for texture
  • 1 cup all-purpose flour helps it hold together
  • 1 tablespoon baking powder for lift
  • 1 teaspoon salt
  • 1 tablespoon sugar optional, for balance
Wet Ingredients
  • 2 eggs for structure and richness
  • 1 cup buttermilk adds tang
  • 1/3 cup melted butter for flavor and moisture
Add-ins
  • 1-2 diced jalapenos seeds removed for mildness
  • 1 cup shredded cheddar cheese optional but recommended

Method
 

Preparation
  1. Preheat the oven to 400 F. If using a cast iron skillet, place it in the oven while it heats.
  2. In a bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar.
  3. In another bowl, whisk the eggs, buttermilk, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced jalapenos and cheddar cheese.
Baking
  1. If using a hot skillet, swirl a little butter in it first. Pour the batter into the skillet and bake for 18 to 24 minutes, until golden and a toothpick comes out clean.
Cooling
  1. Allow to cool for 10 minutes before slicing for better holding together.

Notes

This cornbread pairs well with chili, stews, and grilled meats. If you're looking for variations, try making jalapeno cornbread muffins for a fun twist.