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.
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.