corn bread with jalapenos recipe

Written ByJenny Smyth Posted on
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The Best corn bread with jalapenos recipe

I’ve been making corn bread with jalapenos for years, and it’s always a hit with my family. The recipe is easy to make and requires just a few ingredients.

I love the combination of the crumbly corn bread with the spicy kick from the jalapenos. It’s perfect for a weeknight dinner or a weekend gathering.

My kids love helping me mix the batter and adding the jalapenos, and they can’t get enough of this recipe. I’ve even made it for my book club meetings and potlucks, and it’s always a crowd-pleaser.

The best part about this recipe is that it’s relatively healthy, especially when you use whole wheat flour instead of all-purpose flour. Plus, it’s easy to customize with different types of cheese or herbs if you want to mix things up.

I’ve also found that using buttermilk instead of regular milk gives the corn bread an extra tangy flavor that complements the jalapenos perfectly. I’ve been making this recipe for so long now that I’ve almost memorized it, but I still love pulling out my old cookbook to double-check the measurements and instructions every now and then.

Jalapeño Cornbread

4.7 from 1748 votes

A savory and slightly spicy cornbread infused with fresh jalapeños. This recipe combines the comfort of traditional cornbread with a kick of heat.

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 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1/2 tsp black pepper
1/2 cup unsalted butter, melted
1 1/2 cups buttermilk
2 large eggs
2 jalapeños, seeded and finely chopped

For the Topping

1/4 cup melted butter
1 tbsp honey
1/2 tsp smoked paprika

👨‍🍳Directions

1Preheat the oven to 400°F.
2Grease an 8×8-inch baking dish and set it aside.
3Melt 1/2 cup of butter and let it cool slightly.
4In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, baking soda, and black pepper.
5Mix well to ensure all dry ingredients are evenly distributed.
6Create a well in the center of the dry ingredients and add the melted butter, buttermilk, and eggs.
7Stir until the mixture is smooth and no lumps remain.
8Fold in the chopped jalapeños.
9Pour the batter into the prepared baking dish.
10Spread it evenly with a spatula.
11Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
12While the cornbread is baking, prepare the topping by mixing melted butter, honey, and smoked paprika in a small bowl.
13Once the cornbread is done, remove it from the oven.
14Brush the topping evenly over the hot cornbread.
15Allow it to cool for 5-10 minutes before slicing and serving.

🔧Equipment

Mixing bowl
8×8-inch baking dish
Oven
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For added heat, leave some seeds in the jalapeños. You can also adjust the amount of jalapeños to suit your spice preference.

Watch Video Of How Jalapeño Cornbread Works

This corn bread with jalapenos recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a family gathering.

My family loves it when I serve it warm from the oven, topped with melted butter or whipped cream cheese.

You can also serve it as a side dish at your next BBQ or potluck event.

❓ Frequently Asked Questions About Jalapeño Cornbread

Q: What is the difference between using fresh and dried jalapenos in this recipe?

I’ve used both fresh and dried jalapenos in this recipe, and they both work well. However, if you’re looking for a more intense heat level, you may want to use dried jalapenos. Fresh jalapenos will give your corn bread a more subtle kick.

Q: Can I substitute other types of peppers for the jalapenos?

Sure! While jalapenos are my go-to choice for this recipe, you can experiment with other types of peppers like Anaheim or Poblano peppers if you prefer a milder heat level.

Q: How do I store leftover corn bread?

Leftover corn bread is best stored at room temperature for up to 2 days or in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 2 months.

Q: Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with gluten-free flour blend and proceed with the rest of the recipe as instructed.

Q: How do I reheat leftover corn bread?

You can reheat leftover corn bread in the oven at 350°F (180°C) for 10-15 minutes or until warmed through. Alternatively, you can wrap it in foil and microwave on high for 30-60 seconds or until heated through.

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