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.
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!