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Jalapeño Cornbread Recipe

This Mexican Cornbread (AKA jalapeño cornbread) is light and fluffy and is filled with cheddar cheese and jalapeño. With a bit a nip and a lot of flavor, this cornbread is the perfect side for any of your soups or chilis.

Course Bread
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 301 kcal
Author on lilluna.com


  • 1/2 cup cornmeal
  • 1 1/2 cups flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup oil
  • 2 eggs beaten
  • 1 1/4 cup buttermilk
  • 1 jalapeno medium, chopped, seeds removed
  • 3/4 cup cheddar cheese shredded


  1. Preheat the oven to 375. Lightly grease a 9 or 10 inch cake pan or cast iron skillet, and set aside. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl.

  2. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain. Fold in the chopped jalapeños and cheddar cheese.

  3. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let stand a few minutes before serving.

Nutrition Facts
Jalapeño Cornbread Recipe
Amount Per Serving
Calories 301 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 56mg19%
Sodium 268mg12%
Potassium 284mg8%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 5g6%
Protein 8g16%
Vitamin A 245IU5%
Vitamin C 2.1mg3%
Calcium 194mg19%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.