My favorite cheddar Jalapeño Cornbread has hints of sweet and spice, is extra moist and flavorful, and a fun twist on traditional cornbread. Serve it as side dish with soup or chili.
Looking for more bread recipes? Try my Cheesy Breadsticks, Buttermilk Cornbread, or the Best Homemade Rolls!
What I love about this recipe:
- Easy – Only 10 minutes to prep and made with pantry ingredients!
- Unique – Everyone loves cornbread, and this unique twist is packed with even more flavor! Don’t be afraid of the jalapeños. They only add a small hint of spice, and even my toddler loves it.
- Delicious – The texture is moist, tender, and tastes better than any box mix!
How to make Jalapeño Cornbread:
Stir flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
Mix melted butter, buttermilk, and honey in a separate bowl until well combined. Whisk in the eggs.
Combine wet ingredients with dry ingredients until just combined. Stir in jalapeño peppers and shredded cheese. Do not over mix; it’s okay if there are a few lumps.
Pour into greased 8’’ pan and bake at 350 degrees F for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Storing and Freezing Instructions:
To Store: Allow to cool, then cover with plastic wrap or aluminum foil and store at room temperature for 1-2 days, or in the fridge for up to 1 week.
To Freeze: Freeze baked and cooled cornbread in an airtight freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight and rewarm in the microwave or covered with foil on low heat in the oven.
Recipe Variations:
- Cornbread Muffins: Divide batter into greased or lined muffin pan cups. Bake for around 17-20 minutes or until a toothpick inserted in the center comes out with moist crumbs. Makes 12 muffins.
- Skillet Cornbread: Baking cornbread in a skillet gives it a delicious crisp crust. Bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.
- Buttermilk Cornbread is also delicious, if you’re looking for a sweet, cake like cornbread recipe.
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Recipe
Jalapeño Cornbread
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ cup light brown sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter , melted and slightly cooled
- 1 cup buttermilk (or milk)
- 2 Tablespoons honey
- 2 eggs
- 1-2 jalapeno peppers , seeded and minced
- 1 heaping cup shredded cheddar or pepperjack cheese (optional)
Instructions
- Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
- In another bowl mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.
- Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it's okay if there are a few lumps.
- Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Notes
Nutrition
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Made this tonight and it was so good! I used a cast iron skillet and put some butter in it and set oven to broil until the pan got really hot. Will def make this recipe again!
A major disappointment for Thanksgiving. Turned out very dry 🙁
could I use a small can of green chili peppers instead? I/we love cornbread!!!!!!!
Sure!