This homemade spicy jalapeño cornbread strikes the perfect balance between sweet and heat with a moist, tender crumb that will elevate any meal! Ready in just 30 minutes, this easy cornbread recipe features fresh jalapeños, sharp cheddar cheese, and honey for an irresistible side dish your family will request again and again.
There’s something almost magical about the aroma of freshly baked cornbread wafting through the kitchen. It instantly transports me back to my grandmother’s farmhouse kitchen in rural Wisconsin, where a skillet of golden cornbread would appear alongside nearly every dinner. While I loved her traditional recipe, this spicy jalapeño version has become my family’s new favorite – adding just enough kick to complement hearty chilis, smoky barbecue, or even your morning eggs!
What I love most about this recipe is how the sweet corn flavor creates the perfect backdrop for the spicy jalapeños and sharp cheddar cheese. The contrast of flavors and textures makes this cornbread completely irresistible. And unlike some cornbreads that can be dry and crumbly, this version stays delightfully moist thanks to a combination of buttermilk and honey.
Why You’ll Love This Spicy Jalapeño Cornbread Recipe
- Perfect balance of sweet and heat – Adjust the spice level by keeping or removing jalapeño seeds
- Moist and tender texture – Never dry or crumbly like some cornbreads
- Quick and easy preparation – Ready in just 30 minutes from start to finish
- Versatile side dish – Pairs perfectly with chili, soups, BBQ, and more
- Make-ahead friendly – Stays moist for days and freezes beautifully
- Crowd-pleaser – Even spice-skeptics love this balanced recipe
This cornbread has become my go-to recipe for potlucks and family gatherings because it’s so easy to transport and always disappears quickly. The vibrant flecks of green jalapeño and golden corn kernels make it as beautiful as it is delicious.
Ingredients for Homemade Spicy Jalapeño Cornbread
- 1 cup yellow cornmeal – Stone-ground provides the best texture and flavor
- 1 cup all-purpose flour – Creates the perfect crumb structure
- 1/4 cup granulated sugar – Balances the heat from the jalapeños
- 1 tablespoon baking powder – Ensures a good rise
- 1/2 teaspoon baking soda – Activates with the buttermilk for extra lift
- 1 teaspoon salt – Enhances all the flavors
- 1 cup buttermilk – Provides tanginess and moisture
- 2 large eggs – Binds everything together
- 1/2 cup unsalted butter, melted – Adds richness and tender texture
- 1/4 cup honey – Adds natural sweetness and helps retain moisture
- 2-3 fresh jalapeños, finely diced – Adjust quantity based on desired heat level
- 1 cup sharp cheddar cheese, shredded – Adds savory depth
- 1 cup fresh or frozen corn kernels – Provides sweet pops of texture
- 2 tablespoons chopped fresh cilantro (optional) – Adds brightness
Ingredient Notes and Substitutions
For the cornmeal: While yellow cornmeal is traditional, white cornmeal works equally well. For extra texture, use medium-grind rather than fine cornmeal.
For the buttermilk: No buttermilk on hand? Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
For the jalapeños: Control the heat by removing seeds and membranes (milder) or keeping them in (spicier). You can substitute poblano peppers for a milder version or add a diced serrano pepper for extra heat.
For the cheese: While sharp cheddar is my favorite, pepper jack adds an extra kick, or Monterey Jack provides a milder, meltier option.
How to Make The Best Spicy Jalapeño Cornbread
Making this cornbread couldn’t be simpler! The key is not overmixing the batter, which keeps the cornbread tender rather than tough.
Step 1: Prepare Your Baking Dish
Preheat your oven to 400°F (205°C). Generously grease a 9-inch square baking dish or 10-inch cast iron skillet with butter. If using a cast iron skillet, place it in the oven while preheating to get it nice and hot before adding the batter.
Step 2: Prepare the Jalapeños
Wearing gloves to protect your hands, remove the stems from the jalapeños. For a spicier cornbread, keep the seeds and membranes; for milder heat, remove them. Finely dice the jalapeños and set aside.
Pro tip: Save a few thin jalapeño rounds to decorate the top of your cornbread for a beautiful presentation.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
Step 4: Mix Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth and well combined.
Step 5: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula just until combined. A few lumps are perfectly fine – overmixing will lead to tough cornbread.
Step 6: Fold in Mix-ins
Gently fold in the diced jalapeños, shredded cheese, corn kernels, and cilantro (if using) until evenly distributed throughout the batter.
Step 7: Bake to Golden Perfection
Pour the batter into your prepared baking dish or hot skillet. If desired, arrange a few jalapeño slices on top. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8: Cool Slightly Before Serving
Allow the cornbread to cool in the pan for 10 minutes before cutting into squares. Serve warm with honey butter or your favorite chili.
Tips for Perfect Spicy Jalapeño Cornbread Every Time
- Don’t overmix the batter – Stir just until ingredients are combined for the most tender texture
- Use room temperature ingredients – Eggs and buttermilk incorporate more evenly when not cold
- Adjust the heat level – Keep jalapeño seeds for spicier cornbread or remove for milder flavor
- Cast iron magic – For an amazing crust, preheat your cast iron skillet before adding batter
- Check for doneness carefully – Overbaking leads to dry cornbread
- Cool slightly before cutting – Allows the texture to set properly
Serving Suggestions for Spicy Jalapeño Cornbread
This versatile cornbread pairs beautifully with so many dishes! Here are some of my favorite serving suggestions:
- Alongside hearty chili – The classic pairing that never disappoints
- With BBQ ribs or pulled pork – The sweet-spicy contrast is magnificent
- Next to a bowl of pinto beans – A simple, satisfying meal
- With southwestern soups – Especially tortilla soup or black bean soup
- For breakfast – Toasted with a fried egg on top
- With honey butter – Mix 1/2 cup softened butter with 2 tablespoons honey and a pinch of salt
For an extra special presentation, serve the cornbread directly in the cast iron skillet, keeping it warm throughout the meal.
How to Store and Reheat Leftover Cornbread
Room temperature storage: Store cooled cornbread in an airtight container for up to 2 days.
Refrigerator storage: For longer freshness, refrigerate in an airtight container for up to 5 days.
Freezer storage: This cornbread freezes beautifully! Wrap individual pieces or the entire remaining portion tightly in plastic wrap, then aluminum foil. Label with the date and freeze for up to 3 months.
Reheating: To reheat refrigerated or frozen cornbread:
- Microwave method: Wrap a piece in a damp paper towel and microwave for 20-30 seconds.
- Oven method: Wrap in foil and heat in a 350°F oven for 10-15 minutes, or until warmed through.
- Toaster method: Slice leftover cornbread and toast until the edges get crispy for a delightful texture contrast.
Variations on Spicy Jalapeño Cornbread
Want to switch things up? Try these delicious variations:
Bacon Jalapeño Cornbread: Add 6-8 slices of cooked, crumbled bacon to the batter.
Green Chile Cornbread: Substitute the jalapeños with 1 can of diced green chiles for milder heat.
Mexican Street Corn Cornbread: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and top with cotija cheese before baking.
Maple Jalapeño Cornbread: Replace the honey with pure maple syrup for a different sweetness profile.
Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Why This Spicy Jalapeño Cornbread Recipe Works
After testing dozens of cornbread recipes, I’ve found this version consistently delivers exceptional results because:
- The buttermilk provides tanginess and reacts with the baking soda for a tender crumb
- Melted butter creates richness without requiring creaming
- Fresh jalapeños provide better flavor distribution than pickled ones
- The honey enhances the natural sweetness of the corn while keeping the bread moist
- The combination of baking powder and baking soda ensures the perfect rise every time
The beauty of this recipe is that it strikes the perfect balance between traditional cornbread simplicity and modern flavor excitement. The jalapeños add just enough interest without overwhelming the essential cornbread character we all love.
I hope this spicy jalapeño cornbread becomes a staple in your recipe collection just as it has in mine. It’s the side dish that often becomes the star of the meal – don’t be surprised when everyone asks for the recipe!
The Best Spicy Jalapeño Cornbread Recipe
Description
There's something almost magical about the aroma of freshly baked cornbread wafting through the kitchen. It instantly transports me back to my grandmother's farmhouse kitchen in rural Wisconsin, where a skillet of golden cornbread would appear alongside nearly every dinner. While I loved her traditional recipe, this spicy jalapeño version has become my family's new favorite – adding just enough kick to complement hearty chilis, smoky barbecue, or even your morning eggs!
What You'll Need
Instructions
-
1. Preheat oven to 400°F (205°C). Generously grease a 9-inch square baking dish or 10-inch cast iron skillet with butter. If using a cast iron skillet, place it in the oven while preheating.
2. Wearing gloves to protect your hands, remove the stems from the jalapeños. For a spicier cornbread, keep the seeds and membranes; for milder heat, remove them. Finely dice the jalapeños and set aside. Pro tip: Save a few thin jalapeño rounds to decorate the top of your cornbread.
3. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
4. In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth and well combined.
5. Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula just until combined. A few lumps are perfectly fine – overmixing will lead to tough cornbread.
6. Gently fold in the diced jalapeños, shredded cheese, corn kernels, and cilantro (if using) until evenly distributed throughout the batter.
7. Pour the batter into your prepared baking dish or hot skillet. If desired, arrange a few jalapeño slices on top. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Allow the cornbread to cool in the pan for 10 minutes before cutting into squares. Serve warm with honey butter or your favorite chili..
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18gg28%
- Saturated Fat 10gg50%
- Trans Fat 0gg
- Cholesterol 80mgmg27%
- Sodium 580mgmg25%
- Total Carbohydrate 35gg12%
- Dietary Fiber 2gg8%
- Sugars 12gg
- Protein 8gg16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This cornbread stays moist for several days when stored in an airtight container. For an extra special treat, serve with honey butter made by mixing 1/2 cup softened butter with 2 tablespoons honey and a pinch of salt.
