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This deliciously sweet & spicy JalapeƱo Cornbread is so simple and so flavorful! It’s perfect with soup, especially Mexican varieties.
Speaking of soups, I think this JalapeƱo Cornbread would go great as a side dish with Taco Soup or Crock Pot Green Chile Enchilada Soup, or any other Mexican Soups.
Cornbread with a Kick!
As the temperature drops, I don’t think there’s anything better than cornbread to soak up soup or crumble over chili.
In fact, I keep a jumbo jar of Homemade Cornbread Mix in the pantry all fall and winter long so that I can effortlessly whip up a skillet of golden goodness at a moment’s notice.
But this cornbread? Peppered with minced jalapeƱos, this version is so tasty that it doesn’t even require soup to justify making it.
As long as you remove the seeds and membranes from your jalapeƱos, they should lend flavor as opposed to heat, but you can always omit them if peppers aren’t your thing.
And if you’re still not a fan of even mild heat, you can always just make a classic Cornbread, or Sweet Cornbread. š
how to make jalapeno cornbread
PREP. Preheat oven to 400Ā°F. Grease 9×13 dish and set aside.
DRY INGREDIENTS. In a large bowl, mix together cornmeal, flour, baking powder and salt.
WET INGREDIENTS. Add butter, sugar, honey, eggs and milk and stir until combined (if you want cheese, fold in as well). Fold in chopped jalapeƱos and pour mixture into greased dish.
BAKE + SERVE. Bake for 24-28 minutes or until a toothpick inserted in middles comes out clean.
Recipe tips + Storing info
Spicy: If you like a bit of spice, you can leave the ribs and seeds on the jalapeƱos. You can even use two jalapeƱo peppers.
For a nice visual effect, hollow out a second jalapeƱo before slicing it into rings. After you have poured the batter into the skillet, place the jalapeƱo rings on top of the batter. They will sink in a little as the corn bread bakes, but can still be seen on top of the finished product.
STORE cornbread in the fridge. Keep it in an airtight container or wrap tightly with plastic wrap and it will last for several days.
To FREEZE, wrap the cornbread with plastic wrap and again with aluminum foil. Label and freeze for up to 2 months.
To REHEAT, remove the plastic and foil and allow to thaw while the oven preheats. Rewrap with foil and bake until warm throughout. To make a crisp crust open the foil and allow to heat a little longer.
For more cornbread recipes, try:
JalapeƱo Cornbread Recipe
Ingredients
- 2 cups cornmeal
- 1 1/3 cups all purpose flour
- 4 1/2 tsp baking powder
- 1 tsp salt
- 2/3 cup butter, softened
- 1/2 cup sugar
- 3 eggs
- 1 tbsp honey
- 1 2/3 cups milk, 2% or higher
- 3 jalapenos, seeds and membranes removed and minced (more or less to taste)
- 4 oz Colby Jack cheese, shredded (optional)
Instructions
- Preheat oven to 400Ā°F. Grease 9×13 dish and set aside.
- In a large bowl, mix together cornmeal, flour, baking powder and salt.
- Add butter, sugar, honey, eggs and milk and stir until combined (if you want cheese, fold in as well). Fold in chopped jalapeƱos and pour into greased dish.
- Bake for 24-28 minutes or until a toothpick inserted in middles comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this recipe and it’s really good. I would definitely recommend it to anyone who wants to try the recipe.
This cornbread looks delish- canāt wait to make it!! Thank you
You’re welcome! Hope you enjoy the recipe!
I dont typically choose cornbread because it’s usually too bland, but the added flavors take care of that reservation. I felt like the texture was good as well.
If you like spice you will enjoy this sweet and spicy cornbread. A warm and tasty addition to any meal.
Love the little kick the jalapeno gives the cornbread! It’s nice & soft!
This may be my new favorite cornbread recipe!
I love the cornbread recipe. Thank you.
Yum – thank you. Love the cornbread.
Thanks, Liz!! Have a great day, my friend!! XO