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.
Kozmo says
Thanks Mike. This was good.
I made it with oat flower for non-gluten and used buttermilk. It turned out a little heavier than I would like as part of large Thanksgiving dinner. Any suggestions on how to make it flakier? Less creamed corn? - bake it at lower temp but longer? - use wheat flower? Use regular milk?
Mike Hultquist says
Hi, Kozmo. Sorry to hear. I'd have to test the recipe with oat flower, as I have not used that product before.
Shirley Jeffreys says
This is a wonderful change from southern cornbread, especially for you hot and sweet lovers! Great and easy recipe!!
Mike Hultquist says
Glad you liked it, Shirley! Awesome!!
Holly says
I made this in my cast iron skillet this week. Loved the crispy edges. Will definitely make again. Next time I will leave it in for another five minutes to ensure the centre is a little more cooked. Served warm with a drizzle of honey. Served along side Mac and cheese and pulled pork.
Mike Hultquist says
Making me hungry, Holly! Awesome! Thanks for sharing!
Annie says
Made this for Sunday's dinner with some collard greens, bbq ribs and baked beans. The cornbread was phenomenal. Thanks for the hit about adding creamer corn to make the cornbread moist. I called tonight's dinner my southwest meal. Will be saving this on my Pintrest meal.
Mike H. says
You are very welcome, Annie. Enjoy it!
Pat Dougherty says
A couple of bites, and I was hooked. I like to put a small square in a coffee cup with butter and honey, zap it in the microwave, and eat it with a spoon for a light breakfast.
Mike Hultquist says
Thanks, Pat! What a great breakfast idea. I appreciate it!
Shirley says
Oooh, definitely making this today to go with my jambalaya. Question what size pan? 8x8 or 9x9?
Thank you
Mike H. says
Fantastic! For this particular recipe, I opted for an 8x8 pan, although I typically use a larger one when making cornbread that's not as thick.
Evangelia says
This recipe is a hit! I made this for my family on Thanksgiving and they loved it Thank you Mike!
Mike H. says
You are very welcome, Evangelia =)
Red says
Great recipe! I did double and added more jalapenos and cheese but baked in me # 12 Dutch oven over hot coals. Talk about good everyone cleaned it all up. Served with my Dutch oven chili and it disappeared as well. Will be making more.
Mike H. says
Love it, Red. Enjoy!
Sherry Gregston says
This Jalepeno Cornbread is fantastic! I took it to a neighborhood gathering as a side dish for barbecue brisket. I removed the jalepeno seeds so everyone could enjoy it - and enjoy it they did! One of my neighbors had three helpings! I can't wait to make it again, this time with the seeds. 🙂
Mike Hultquist says
Nice!!! Glad everyone enjoyed it, Sherry!
Susan Miller says
Oh heck! You got me all excited - until I read the recipe! Creamed corn… I live in northern Portugal and have never seen it here! (Not easy in the U.K.!) Have you any experience with using a replacement of some type? We have canned corn and frozen.. I’m sulking enough because they don’t have actual corn cobs here!
Mike Hultquist says
Susan, some substitutions to try include coconut cream or almond milk. Nagi at Recipe Tin Eats suggests the following substitute for creamed corn: Use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then, use as needed. Let me know how it turns out for you. LINK: https://www.recipetineats.com/creamy-corn-casserole/#:~:text=CREAMED%20CORN%20SUBSTITUTE&text=If%20you%20can't%20get,tbsp%20flour%20into%20a%20bowl.
Wes says
You can make creamed corn from frozen corn kernels
CAROL HURST says
I live in Spain, and we don’t have creamed corn either!
I make my own. 2 small (that’s all that is available) cans of corn in a blender with the small amount of liquid in the can plus 1/2 cup cream or whole milk.
It works great…..I have made this recipe multiple times! I also add another can of corn (whole kernels).
Mike H. says
Thank you for sharing, Carol! =)
Jigisha Morosky says
Okay, so I don’t even like cornbread. But made this recipe to take to potluck dinner and… OMG
I CAN’T STOP EATING IT!!
So yummy! I followed it exactly except for one substitution. I used buttermilk instead or regular milk.
Mike Hultquist says
Awesome, Jigisha! Super happy you love it! Thanks!
Ray says
Absolutely the best cornbread. Moist and flavourful.
Easy to make, and a real crowd pleaser.
Mike Hultquist says
Outstanding! Thanks, Ray!
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.