This jalapeno cornbread recipe is incredibly moist with lots of spicy jalapeno peppers and cheddar cheese. Great for the holidays or an anytime side dish!
Raise your hand if you love jalapeño cornbread! You can't see me, but my hand is nearly touching the ceiling right now. For me, there is nothing better than a moist, almost juicy piece of cornbread that is jammed full of chopped jalapeno peppers and a bit of wonderful melty cheese.
The only person I know who loves cornbread more than I do is my wife, Patty. She is CRAZY for cornbread and wants it even more than I do. That's saying a lot!
What's so GREAT about cornbread is its versatility.
What to Serve with Jalapeno Cornbread - It's so Versatile!
Cornbread fits perfectly as a simple side dish to so many different meals, from big bowls of gumbo to chili to anything and everything BBQ. I can't imagine BBQ pulled pork or BBQ ribs without my cornbread! You can also serve it as a meal starter, just a bit of jalapeno cornbread before the main course is served.
One of my favorite ways to serve it, though, is as dessert. Try drizzling a bit of honey over a slice of jalapeno cornbread. Guaranteed it will become one of your favorite desserts ever.
The only downside to cornbread I've ever seen is that it can be dry. Oh no! Nobody wants dry cornbread! I sure don't. There is a secret, though, to making cornbread that is moist and not dry. You'll find that secret in the recipe, and more on that below.
But first, let's talk about how we make this awesome jalapeno cornbread, shall we?
Ingredients Needed for Jalapeno Cornbread
- 1 cup whole milk
- 4 tablespoons melted butter
- 2 large eggs
- 14.5 ounces creamed corn (1 can)
- 1 cup cornmeal
- 1 cup all purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt, or to taste
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon black pepper
- 1 cup chopped jalapeno peppers + sliced jalapenos for topping
- 1 cup shredded cheddar cheese (or use a spicy pepperjack for extra heat)
How to Make Jalapeno Cornbread - the Recipe Steps
- Heat your oven to 375 degrees F (190 degrees C).
- Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
- Combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in a separate larger bowl.
- Pour the wet ingredients into the dry ingredients and stir together.
- Stir in the chopped jalapenos and shredded cheese.
- Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and when a toothpick inserted in the center comes out clean.
- Cool slightly, slice and serve.
Makes 9 pieces of cornbread.
The Secret to Moist Cornbread
The secret ingredient to baking moist cornbread is creamed corn. Creamed corn is made from sweet corn and includes the milky residue from the corn cobs. The added moisture transfers to the cornbread to a practically fail-proof recipe. If you don't want dry cornbread, get yourself a can of creamed corn. You'll thank me for it.
Recipe Tips & Notes
- Make Double. This batch makes 9 good sized squares of moist and fluffy cornbread. You can easily double or even triple the batch and bake it in separate baking dishes.
- Spread it Out. If you use a wider pan, you can make the same batch of cornbread, but thinner, so the slices are only half the size of mine. This will yield you roughly 18 pieces of smaller cornbread. This is a good way to stretch the recipe for larger gatherings. Just don't bake it for quite as long.
- Extra Jalapenos. If you'e like it extra spicy, you can easily include more jalapeno peppers into your batch.
- Make it Cheesy. Cheese is another ingredients here that's easy to include. I've use a cup for my recipe, but you can pretty easily include another 1/2 or more. Give it a go!
- Jalapenos on Top. I like to add extra jalapeno slices to the tops of the batter before baking for an extra decorative touch. It looks great this way!
- Drizzle with Honey. One of my favorite ways to serve up jalapeno cornbread is with a nice drizzle of sweet honey. Such a wonderful flavor combination. Or, try it with cowboy butter. Yum!
- Extra Corn. If you like your cornbread with lots of corn, add in a cup or 2 of extra corn kernels. The recipe will love you for it!
Patty's Perspective
I will take Mike's jalapeno cornbread any day of the week! I don't care if he cooks it up in a baking dish, in a cast iron skillet, in big or little muffin tins, if he's making cornbread, I'm eating cornbread! Mike likes to joke about how much I love it, but the truth is - it isn't a joke. I love cornbread. Period.
Try Some of My Other Popular Recipes
- Skillet Jalapeno Cornbread
- Cheese Jalapeno Popper Cornbread Muffins
- Johnny Cakes (Cornmeal Pancakes)
- Cornbread Dressing
- Hot Honey (drizzle it over your cornbread!)
- Honey Sriracha Chicken
- Mango-Habanero BBQ Chicken
- Grilled Pork Chops with Carolina Mustard BBQ Sauce
- Grilled Chicken Wings with Alabama White BBQ Sauce
- Red Eye Gravy
- Arepas (South American Corn bread)
- Jalapeno-Cheddar Dutch Oven Bread
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Jalapeno Cornbread Recipe
Ingredients
- 1 cup whole milk
- 4 tablespoons melted butter
- 2 large eggs
- 14.5 ounces creamed corn 1 can
- 1 cup cornmeal
- 1 cup all purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt or to taste
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon black pepper
- 1 cup chopped jalapeno peppers + sliced jalapenos for topping
- 1 cup shredded cheddar cheese or use a spicy pepperjack for extra heat
Instructions
- Heat oven to 375 degrees F (190 degrees C).
- Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
- In a larger bowl, combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper.
- Pour the wet ingredients into the dry ingredients and stir together.
- Stir in the chopped jalapenos and shredded cheese.
- Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and an inserted toothpick comes out dry in the center.
- Cool slightly, slice and serve.
Video
Notes
NOTE: I like to add extra jalapeno slices to the tops of the batter before baking for an extra decorative touch. I love to drizzle mine with honey!
Nutrition Information
NOTE: This post was updated on 10/18/19 to include new photo, video and information. It was originally published on 5/19/14.
Anna Rhodes says
This is the best cornbread we have ever tasted. This recipe has become a regular in our home.
Mike Hultquist says
So great to hear! Thanks so much, Anna!
Robie says
My stepfathers mother had a jalapeno cornbread recipe and she added meat to hers. Either ground beef or pork and sometimes bacon. This has to be cooked first. Eat a hunk of this cornbread and it's a meal.
Mike Hultquist says
Sounds great. You can easily add meats to this recipe as well. Works great.
Paulette Salisbury says
HI Mike
Love love love you and your recipes. I might have made an error, but with this amount of dry stuff and the liquid specified, it came out pretty wet and loose. Internal temp 200 F. Yummy nonetheless! Maybe next time I'll add another egg for glue and cut back on the milk or cream. Now for round 2, it will become pudding. So I'm making a custard with milk and eggs and some more jalapenos and cheese. Can't wait to try it with pork chops tonight! Thanks for taking my comment. Merry Christmas!
Mike Hultquist says
Thanks, Paulette. I've never had an issue with the looseness, but glad you can adjust as you need. Merry Christmas!
anthony miskowiec says
I loved it. I topped it with a mesquite flower honey . Fabulous combo. No more box mixes for me.
Mike Hultquist says
Glad you enjoyed it, Anthony! Perfect topping!
Cassie says
I can't find any creamed corn. would it be possible to substitute the can with corn kernels and Greek yogurt? Or is that outlandish.
Mike Hultquist says
Cassie, absolutely, though you may want to write down the exact amount of yogurt you use in case you need to adjust it later. Let me know how it turns out!
Pilar says
Hello from Mexico!
My name is Pilar and I am trying to make a cornbread that my parents will like since they lived in Texas for a while!
I was just wondering, what are the dimensions of your baking dish?
Thank you so much!
Mike Hultquist says
Hi, Pilar! I used a deep 8x8 baking dish, but you can use a 9x13. If you do, check the corn bread at 20 minutes to see if it is cooked through to the center. Let me know how it goes! Enjoy!
Bernadine Ames says
I love your recipes. Save some, try some, and appreciate your ideas. Not all are me, but sure takes the “boring” out of the old standbys. Thank you so much.
Mike Hultquist says
Thanks, Bernadine! Glad you are enjoying the site!
Kort says
So good - my favorite version of cornbread!
Mike Hultquist says
Oh yeah! Thanks, Kort!
Nancy says
Mike,
YOU and your recipes are awesome. I work with Mexican and Jamaican people in a kitchen. I did not grow up with spicy food, but I grow hot peppers. Your recipes always please my coworkers.
Mike Hultquist says
So great to hear, Nancy! I appreciate it! Thanks! Glad you're enjoying the recipes.
Debbie says
This recipe for Jalapeno Cornbread is awesome! I live in San Antonio, TX, which is well-known for its Mexican and spicy food. This cornbread has the perfect combination of sweet, savory and spicy elements. I prepared the recipe exactly as written, except for the amount of jalapenos. Although my husband and I could probably handle the heat, I felt it would be too hot for the rest of family (used less than 1/2-cup). I also baked it in an oblong pan (12.25" x 8.25"), and it came out to a perfect height of about one inch. I highly recommend this wonderful recipe. Thanks, Mike.
Mike Hultquist says
Excellent, Debbie! Very happy you enjoyed it. Thanks for sharing your comments!
Elsie S. Stewart says
I tried this recipe and it's really good. I would definitely recommend it to anyone who wants to try the recipe.
Mike Hultquist says
Thanks so much, Elsie!
Stephanie says
Can I use this recipe to make muffins? If so, about how many muffins will this make?
Mike Hultquist says
Stephanie, yep, I have a recipe for that here: https://www.chilipeppermadness.com/chili-pepper-recipes/side-dishes/cheesy-jalapeno-popper-cornbread-muffins/
April says
I made the jalapeño cheddar cornbread for the big game yesterday everyone really liked it and we’re impressed how moist it was. Thank you for this recipe and all the others I have used a lot of your recipes and you NEVER disappoint
Michael Hultquist - Chili Pepper Madness says
Nice! Glad to hear it, April! Glad you enjoyed it. We LOVE this one. YUM.
Susan says
Can you chop up the jalapenos two days ahead so it is ready to be made?
Michael Hultquist - Chili Pepper Madness says
Susan, yes, you can do that. I would freeze if you need to keep longer. But yep, should be fine. Enjoy!
Craig says
Mike,
This is a keeper and the only way I will make Corn Bread from now on!
Thank you from B.C. Canada
Craig
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Craig!
Cathlynn Groh says
I made this to put in the Southern Cornbread Stuffing for tomorrow…tasted a wee piece and it is….awesome! So I made the Chipotle sweet potatoes too and I am eyeing the leftover chipotles from that..could I make a batch of cornbread and toss those in??? I am thinking the flavors would work well but thought I’d ask the Mad Chileman! Having folks over Saturday for turkey tetrazzini with the leftovers and thinking some chipotle cornbread might be….a nice addition. Thoughts?
Michael Hultquist - Chili Pepper Madness says
Hey, Cathlynn. Thanks. My answer is YES! Chipotle cornbread would be awesome! I love it. Go for it and let me know how you like it! I like how you think. Enjoy! =)
Garry says
Hi Mike,
I would like to try this recipe , I can’t find corn meal in Australia , but I can obtain Polenta is it the same ?
Michael Hultquist - Chili Pepper Madness says
Garry, polenta and cornmeal are super close to each other. Polenta is a coarser grain. I've never made this with polenta, but if you do, let me know how it turns out for you.
RickW says
As Mike says, it is a coarser grain. But, polenta comes in different sizes, so look for the finest grind you can find. I have used it making corn muffins and it was too hard. It did not soften while baking. So through trial and error I learned to soak it first for about 20 minutes in a little bit of warm milk. (microwaved) Just a few tablespoons added to a cup of polenta. It will absorb the milk. You don't want it wet, just moist, and a bit softer.
Kathryn Luffman says
I am making this tomorrow! Im going to try it with cowboy candy jalapenos. I just found this site not long ago and love it!
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Kathryn! I hope you enjoy it!!!
Gianna Messina says
Question! - Can you provide baking dish size OR can how many muffins will this make?
Thank you!
Gianna
Michael Hultquist - Chili Pepper Madness says
Gianna, I used a 9x9 baking dish. Let me know how it turns out for you!
Teresa says
I plan on making for when my wife come home from a business trip. I just had a question about the sugar - can I use honey in place of it? If so, how much?
Michael Hultquist - Chili Pepper Madness says
Teresa, yes, use an equal amount of honey for sugar for this recipe. Enjoy!
PHYLLIS S TOMLINSON says
I'm about to try this but am wondering about the measurement - 1 cup of jalapenos??? That seems like a lot. Most other recipes call for 2 jalapenos. Is that correct and if so is it EXTREMELY hot?
Michael Hultquist - Chili Pepper Madness says
Phyllis, you can cut back on the jalapenos if you'd like. I like a LOT of jalapenos in mine, hence the web site name. Try it with 2-3 chopped, see how you enjoy it, then adjust from there. Let me know how it turns out for you.
Laurie Siegmund says
I have made this before and it is delicious. I would really love to know what size of pan you baked the bread in?
Thank you!
Michael Hultquist - Chili Pepper Madness says
Excellent, Laurie! I used an 8x8 pan for this one, though I often use a larger one for cornbread that is not as thick. Be sure to adjust cooking time if needed for that. Might be done sooner if it isn't so thick.
SandyRocks says
I just made this for dinner and it turned out really well. I can not get creamed corn very often where I live, so I used one can of corn with juice from the can and put half in a chopper, and pulsed until it looked somewhat creamy. I then added the other half and just pulsed a couple of times. Viola, you have creamed corn. No need to add extra sugar or thickener. Turned out very moist. I did use only one large jalapeno with a pinch of caynne as my husband does not like it as spicy as I do.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Sandy. Just a note, though - creamed corn is very different from pureed corn as you have done. The creamed corn includes the milky residue from the corn cobs, which really makes a big difference in the resulting moistness. Something to look for when you can! Thanks!
Sandy Davis says
Do you have to use creamed corn? Creamed Corn and buttermilk are hard for me to get where I live? This recipe appeals to me because most require buttermilk or yogurt.
Michael Hultquist - Chili Pepper Madness says
Sandy, I use creamed corn because it helps with moisture and contributes to the corn flavor. It works great and I recommend trying it. You can use milk instead of buttermilk as well.
Celina says
Can you bake this in a cast iron skillet?
Michael Hultquist - Chili Pepper Madness says
You certainly can, Celina. I have a recipe just for this - Skillet Cornbread: https://www.chilipeppermadness.com/chili-pepper-recipes/side-dishes/jalapeno-skillet-cornbread/. Enjoy!
Misty says
Can you omit the jalapeños and cheese? I would like to do one with and without. Doing this for our New Year/Thanksgiving because of Covid.
Michael Hultquist - Chili Pepper Madness says
Misty, yes, you surely can. Let me know how it goes for you.
Lisa says
Quick, easy and delicious! I prefer my cornbread on the sweeter side. Since this recipe leans more towards savory, the honey really made it! This one is a keeper!
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks Lisa!
Amanda Roberts says
I'm excited to try this recipe. The only variation I'm planning is to drizzle it with maple syrup rather than honey. 🙂
Michael Hultquist - Chili Pepper Madness says
Sounds perfect, Amanda!
Sarah says
I’ve been on the hunt for an easy savoury cornbread recipe. Would it hurt to leave the sugar out? I’ve made a very sweet cornbread, it was a sumptuous yellow sponge. It features creamed corn, which I made myself. Leftovers made a lovely side. I tried Jamie Oliver’s recipe and it didn’t rise, 1 teaspoon of baking power didn’t cut it. 4 large eggs made it a brick like mess... very disappointing.
Michael Hultquist - Chili Pepper Madness says
Sarah, yes, you can skip the sugar. You might try a touch of honey, but skip that, too. Shouldn't have any issue. Take care.
Rob says
This is the same recipe my mother used when i was growing up in the 1970s - don't know where she got it from as we didn't have the Internet then. I've cooked it numerous times over the years, though not in a very long time. I'd like to make it using my cast iron skillet - same method as above, substituting the baking dish with skillet? Will it cook faster in an iron skillet in the oven?
Michael Hultquist - Chili Pepper Madness says
Great, Rob! Yes, you can use this exact same recipe to make it in a cast iron skillet. It might cook faster if the overall surface area is larger and the batter not as thick, so keep an eye on it and test it part way through, just to be sure. Let me know how it turns out for you! Enjoy!
Annie Green says
Thank you for your fast response!I have not made this yet but plan to this week.It looks amazing!!
Michael Hultquist - Chili Pepper Madness says
I hope you enjoy it! I love this one.
Susan says
Hi, I haven't made this yet but was planning to today. I have buttermilk and was wondering if that would be an ok substitute for the milk. (I have milk too). Thanks! Susan
Michael Hultquist - Chili Pepper Madness says
Susan, yes, you can use buttermilk. Let me know how it turns out for you.
Craig Persico says
I'd love to try this recipe. It's sounds delicious. There's no mention of the baking dish size? Can you please let me know. It's most likely a 9" square but I hate to assume.
Michael Hultquist - Chili Pepper Madness says
Hi, Craig. I used a deep 9x9 pan. Let me know how it turns out for you.
Misty says
Hey there! Stumbled upon this recipe on Pinterest, planning on making this for my husband's Birthday on Saturday to complement our Chili Bar we are serving. My question is what brand and type of cornmeal did you use?
Michael Hultquist - Chili Pepper Madness says
Misty, for this one I used Quaker Yellow Corn Meal, but I've made this with many different brands and they all come out good. Use your favorite. Let me know how it turns out for you!
linda m says
do you have a picture of the cornbread without the honey on it ...I didn't rate it cause I am fixing to make it now but it looks so good
Michael Hultquist - Chili Pepper Madness says
Linda, no, but you can see it in the video without the honey at the beginning and then again at the very end, just before the honey drizzle. Let me know if this helps.
Cody says
This is easily the most delicious cornbread that I've made. Just enough heat to keep it interesting. Awesome with the cranberry jalapeno jelly recipe that I made out of the same batch of jalapenos! Amazing recipe.
Michael Hultquist - Chili Pepper Madness says
Awesome, Cody! I love the combination there, too!
Trish says
To.Die.For! This it the most moist cornbread I have ever made. It's dense yet melts in your mouth. (Holds it shape instead of crumbling when you pick up a piece.) The spice ratio was perfect. Enjoyed biting into bits of jalapeno. Also enjoyed your honey-topping suggestion. Perfection!
Michael Hultquist - Chili Pepper Madness says
Awesome, Trish! I know, right? Took me a few times, but I got this recipe down! Super moist. I just love it. Thanks for commenting.
Jay says
Hello Mr Mike, in your opinion how do you think the cornbread would be by adding 2 tablespoons of veg oil and some sour cream?
Michael Hultquist - Chili Pepper Madness says
Jay, I think it would turn out nicely. No issues that I can see. Let me know how it turns out for you.
Kinney Baughman says
IMHO, as someone who has been making jalapeno cornbread for years, the secret to to a great jalapeno cornbread is to simmer the chopped jalapenos in a 1/4 cup of corn oil before adding it to the mix. If you can let it soak for a while before mixing it up, all the better. There's something about the jalapeno oil infusion that helps permeate the pepper flavor throughout the cornbread. The cup of shredded cheddar cheese is another good call. It makes for a wonderfully brown crust. Finally, I like to put coarse diced onions, enough to cover the pan, with the oil before pouring in the batter. Yum!
Michael Hultquist - Chili Pepper Madness says
I appreciate it, Kinney. I'll bet your cornbread is outstanding.
Robert Rowe says
Love it Mike, I use TendaBake Yellow Cornmeal (the texture is the best I've ever found) for mine, which is very similar to yours. I also toast whole cumin seeds in the cast iron pan I'm baking mine it, toss them in the mix with about 2 tablespoons of dried Epazote. My favorite way to eat Jalapeno Cornbread is with a big bowl of Pinto Beans with LOTS of pork and bacon in it.
Michael Hultquist - Chili Pepper Madness says
Thanks, Robert. I love the addition of the toasted cumin. I'll have to try that next time. Definitely delicious with pinto beans with lots of pork and bacon! Nice.
Erica says
Mike this looks yummy! I love cornbread as much as Patty does! I am definitely going to try this. Love the creamed corn idea.
Erica
Michael Hultquist - Chili Pepper Madness says
Yes! Thanks, Erica! I hope you enjoy it. Great stuff! Super moist.