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.
But first, let's talk about how to make jalapeno cornbread, shall we?
Jalapeno Cornbread Ingredients
- Whole Milk.
- Melted Butter.
- Eggs.
- Creamed Corn.
- Cornmeal.
- All Purpose Flour.
- Sugar.
- Salt.
- Baking Powder.
- Baking Soda.
- Black Pepper.
- Jalapeno Peppers.
- Cheddar Cheese. Or use a spicy pepperjack for extra heat.
Jalapeño Cheddar Cornbread
Cheddar is what takes this from good cornbread to the cornbread you'll make over and over. I use sharp cheddar most of the time the classic flavor that always goes perfectly with the jalapeño heat. A milder cheddar works, too.
A few notes on the cheese:
- How much: The recipe calls for 1 cup shredded, but if you really love cheesy cornbread, push it to 1½ cups. Any more and the batter may not set in the middle.
- What kind: Sharp cheddar is perfect. Pepper jack is fantastic if you want even more heat. Smoked cheddar is a knockout with anything BBQ. A mix of sharp cheddar and Monterey jack gives you the best melt.
- Shred your own: Pre-shredded cheese is coated in cornstarch to keep it from clumping. That coating keeps it from melting cleanly into the cornbread. Buy a block and shred it. Five minutes of work, big payoff.
- Top vs. mix-in: I mix the cheese into the batter and reserve a small handful to sprinkle on top before baking. It's the best of both worlds for melty through the middle and a golden, crispy cheese crust on the top.
Want even more cheese pull? Pour half the batter, sprinkle a generous handful of cheddar, top with the rest of the batter, then finish with the reserved cheese on top before baking.
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.
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.
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.
Patty's Perspective
I will take Mike's jalapeño 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.
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!
- Sweet Jalapeño Cornbread. Bump the sugar from 3 tablespoons up to 5, and drizzle the warm slices with honey before serving. It eats almost like a dessert cornbread, with the jalapeño heat balanced by the sweetness.
- Dial the Heat Up or Down. 1 cup of chopped jalapeños gives you a very manageable heat. Seed and devein the peppers for milder. For real heat, swap in serranos or add a chopped habanero to the mix. Pickled jalapeños also work and give you a tangy, mellower heat.
Try These Jalapeño Cornbread Variations
The classic recipe is the one I keep coming back to, but I've baked plenty of variations over the years. Here are the ones worth bookmarking:
- Want a crispy crust and cast iron flavor? Try my Jalapeño Skillet Cornbread. You get a crispy crust and cast iron flavor that you can't get from a baking dish.
- Looking for muffins? My Cheesy Jalapeño Popper Cornbread Muffins take the same flavors and turn them into individual portions with a jalapeño popper twist. Perfect for game day or potlucks.
- More of a Southwest, Mexican-style cornbread? My Mexican Cornbread focuses on extra corn, melty cheese, and a spice profile straight from northern Mexico. It eats more like an appetizer than a side.
- Got leftover cornbread after the holidays? Crumble it up and turn it into my Southern Cornbread Dressing. This is the exact cornbread base I use to make it, and the leftover slices give you the best texture once they've dried out a day or two.
What to Serve with Jalapeno Cornbread
Cornbread is one of the most versatile sides in my kitchen. It works with just about anything, but here's where it really shines:
With chili. The classic pairing. The cornbread soaks up the chili, the cheddar inside ties everything together, and the jalapeño heat amplifies whatever heat is already in the chili. Try it with my classic chili recipe, authentic chili con carne, or the best Texas chili out there.
With BBQ. I can't imagine BBQ ribs or smoked pulled pork without cornbread on the plate. The sweetness of the cornbread balances the smoke and the tang of the sauce. Perfect with these oven baked ribs, too.
With gumbo, jambalaya, or any Louisiana cooking. Try it with my Chicken and Sausage Gumbo, this spicy jambalaya recipe. The cornbread is the perfect vehicle for soaking up that dark roux broth.
With brisket, smoked chicken, or any low-and-slow meat. Cornbread cuts through richness better than dinner rolls.
As a Thanksgiving side. This is a holiday recipe in my house. It also doubles as the base for my Southern Cornbread Dressing, so bake a double batch if you're planning on dressing the next day.
Drizzled with honey as a snack or dessert. Hot cornbread, a drizzle of honey, maybe a smear of butter. That's a perfect bite right there.
Storage & Leftovers
Counter (1-2 days). Wrap tightly or store in an airtight container at room temperature. The fridge actually dries cornbread out faster, so skip it for short-term storage.
Fridge (up to 4 days). Airtight container. The cheese and creamed corn shorten the shelf life compared to plain cornbread, so don't push past 4 days.
Freezer (up to 3 months). Slice first, wrap each piece in plastic then foil, and freeze in a labeled bag. Thaw at room temperature or microwave straight from frozen.
How to Reheat
- Oven: Wrap in foil and warm at 300°F for 10-15 minutes.
- Microwave: Cover with a damp paper towel, 20-30 seconds. The paper towel helps keep it from drying out.
- Cast iron skillet: Melt a pat of butter and warm the slices about 2 minutes per side. My favorite way for meals.
Make-Ahead
Bake the day before, cool completely, wrap tightly. Reheat in the oven and it'll taste fresh. For Thanksgiving or other holidays, bake a double batch so you have leftover slices for Southern Cornbread Dressing. Day-old cornbread actually makes better dressing than fresh.
More Baking or Skillet Bread Recipes to Try
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
Jalapeño Cornbread FAQs
You can, but you'll lose what makes this recipe special. The creamed corn is the secret to how moist this comes out, and a boxed mix doesn't account for that. If you're short on time, doctor up a mix by stirring in a can of creamed corn, a cup of shredded cheddar, and a cup of chopped jalapeños. It won't be quite the same, but it'll still be good.
Yes, but the cornbread will be drier. Replace it with ¾ cup of regular corn kernels and add an extra ¼ cup of milk plus 2 extra tablespoons of melted butter. You can also use sour cream as a partial swap, which works really well.
Absolutely. I have a Jalapeño Skillet Cornbread recipe that walks through the cast iron method, including preheating the skillet with butter for that crispy crust. Same flavor, different texture.
Yes. Bake it the day before, cool completely, wrap tightly in foil, and store at room temperature. Reheat in a 300°F oven for 10-15 minutes, or microwave individual slices for 20-30 seconds.
Yes. Cool it completely, slice it, wrap each piece tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature and reheat as above.
NOTE: This post was updated to include new serving ideas, variations, and FAQs. The recipe itself was not changed.
This post was updated on 10/18/19 to include new photo, video, and information. It was originally published on 5/19/14.
Shag says
This is so bad!! šI m watching my calories and this make me keep eating so good š yummy yummy yummy thank you so much
Mike Hultquist says
Haha, sorry (not sorry), Shag! I hear you, it's addictive! Thanks for sharing!
Kim says
The flavor is very good but the heat of the jalapeno loverpowers the cornbread itself in my opinion. Next time Iāll try reducing it to 1/2 cup. Definitely a keeper though!
Mike Hultquist says
Thanks, Kim. Glad you enjoyed the flavor overall. Yes, best to adjust to your preference. You can core out the jalapenos for milder heat as well.
Maddie says
Hi,
I made this today in my cast iron skillet. I substituted shredded poblanos I needed to use up from the freezer and topped it with sliced jalapenos. I also substituted some homemade faux creamed corn I had made earlier in the week with its liquid. OMG! This recipe is amazing! When it came out of the oven perfectly brown and crispy I cut a piece and drizzled some honey on top (it had been crystallized to which I added some butter to reconstitute in the microwave which gave it a nice glaze finish rather than a "honey butter" consistency). It was just a lovely Sunday afternoon treat. I will definitely make this one again, thanks.
Mike Hultquist says
Thanks so much, Maddie!! I love to hear it! VERY happy you enjoyed it. Perfect with honey. YUM.
Verena says
This was fantastic!!! I even learned how to make homemade creamed corn for this since I didnāt have any canned. Yay for new recipes!! I added some cayenne too. It was delicious. I loved how it was a little sweet but not too much. Thank you for the recipe. We enjoyed this with Brunswick stew.
Mike Hultquist says
Glad you enjoyed it, Verena, and with homemade creamed corn, too! I love this! I appreciate it. Perfect pairing with the stew.
Andy B Cook says
I am going to try this recipe. Here in Texas HEB markets we have Mt Olive brand Sweet Heat Jalapeno Slices that I am seriously addicted to. I can only imagine what they'll do for this seriously tasty sounding recipe. I'll let you know.
Mike H. says
Please do - have fun! =)