jalapeno pepper cornbread recipe

Written ByJenny Smyth Posted on
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The Best jalapeno pepper cornbread recipe

I’m so excited to share this jalapeno pepper cornbread recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends.

There’s something about the combination of the spicy kick from the jalapenos and the sweetness of the cornbread that just makes it irresistible. I think it’s because the jalapenos add a depth of flavor that you don’t get with regular cornbread recipes.

Plus, it’s just so easy to make – I can whip it up in no time and have it ready for a quick snack or as part of a meal. My kids love helping me mix the batter, and they always get so excited when we take it out of the oven and let it cool before slicing into it.

It’s just one of those recipes that never fails to put a smile on my face, and I know your family will love it just as much as mine does! One of the best things about this recipe is how versatile it is – you can serve it as a side dish, use it as a base for sandwiches, or even stuff it into tacos for a fun twist.

And let’s not forget about the health benefits – cornbread is made with whole grain flour, which means you’re getting more fiber and nutrients in every bite. Plus, using jalapenos adds a boost of vitamin C and antioxidants to keep you feeling your best.

I could go on and on about why I love this recipe, but trust me when I say that once you try it, you’ll be hooked too! So go ahead, give it a try, and see what all the fuss is about.

Jalapeño Pepper Cornbread

4.7 from 878 votes

This cornbread features a spicy kick from fresh jalapeños, offering a delightful contrast to the sweetness of the cornmeal. It is a perfect side dish for chili or barbecue.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

1 1/2 cups cornmeal
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tbsp sugar
1 1/2 cups buttermilk
4 large eggs
1/2 cup unsalted butter, melted
1 cup shredded cheddar cheese
2 jalapeño peppers, seeded and finely chopped

For the Topping

1 tbsp butter, melted
1 tbsp honey
1/2 tsp paprika

👨‍🍳Directions

1Preheat oven to 400°F.
2Mix cornmeal, flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.
Set aside.
3In a separate bowl, whisk together buttermilk, eggs, and melted butter.
4Pour the wet ingredients into the dry ingredients and stir just until combined.
5Fold in the shredded cheddar cheese and chopped jalapeños.
6The batter should be slightly lumpy and not over mixed.
7Place the cast-iron skillet in the preheated oven.
8Grease the skillet with butter.
9Once the skillet is hot, remove it from the oven and pour the batter into the skillet.
10Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
11The edges should be slightly crispy and the top should be firm to the touch.
12While the cornbread is baking, mix together melted butter, honey, and paprika in a small bowl.
13Brush the topping onto the hot cornbread as soon as it comes out of the oven.
14Allow the cornbread to cool for 5-10 minutes before slicing.
15Serve warm and enjoy the spicy kick from the jalapeños.

🔧Equipment

Mixing bowl
Whisk
8-inch cast-iron skillet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 12g

📝Notes

Tips: For a milder cornbread, remove the seeds and membranes from the jalapeños before chopping. You can also add 1/2 teaspoon of cayenne pepper for extra heat.

Watch Video Of How Jalapeño Pepper Cornbread Works

One thing that makes this jalapeno pepper cornbread recipe so great is how well it keeps – whether stored at room temperature or refrigerated. You can easily reheat leftovers by wrapping them in foil and warming them in your oven until hot through.

When serving leftovers to guests or family members who may not like spicy foods (or who might not appreciate the bold flavors), consider toning down the heat level by reducing the amount of jalapenos used in future batches or omitting them altogether – still delicious without them! If you’re looking for new ways to enjoy this cornbread beyond its classic form as a side dish or snack food (which are perfect), consider experimenting with different mix-ins like cheese shreds (for an Italian twist), chopped nuts (for added crunch), diced veggies (like bell peppers or onions), or even some shredded chicken cooked into small pieces (for added protein).

This versatile recipe has endless possibilities – what will yours be?

❓ Frequently Asked Questions About Jalapeño Pepper Cornbread

What type of flour should I use for this recipe?

You can use either all-purpose flour or whole wheat flour for this recipe – both will give you great results. If you want a lighter texture, use all-purpose flour; if you prefer a nuttier flavor, use whole wheat flour.

Can I substitute other types of peppers for jalapenos?

Yes, you can substitute other types of peppers for jalapenos if you prefer milder or hotter heat levels. For example, if you like Anaheim peppers, use them instead; if you prefer serrano peppers for an extra kick, go ahead!

How do I store leftover cornbread?

Leftover cornbread can be stored at room temperature for up to three days or refrigerated for up to five days. Simply wrap it tightly in plastic wrap or aluminum foil before storing.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting gluten-free flours such as almond flour or coconut flour in place of traditional all-purpose flour.

How do I reheat leftover cornbread?

To reheat leftover cornbread, simply wrap it in foil and warm in your oven at 350°F (175°C) until heated through.

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