A sweet jalapeno cornbread made with real corn and a kick of fresh jalapeno peppers. This is a slightly spiced version of my favorite cornbread recipe!
Some recipes are staples.
When it comes to my desserts, I feel like I’m always trying something different (though if I have to choose a staple, it’s definitely my favorite chocolate chip cookies).
When it comes to cooking, though, I have a handful of recipes that I fall back on time and time again. Recipes that are tried, tested, and that I know are good. Easy and as comfortably familiar as an old coat.
This jalapeno cornbread is one of those recipes. It’s not new — it’s actually one of the first recipes I developed for this space over two years ago (the original photographs are at the bottom of the post, so scroll down if you want a good laugh) and it frequently makes an appearance on my dinner table, especially paired with this award-winning chili recipe or my famous potato soup!
It’s remained one of my favorite recipes.
I love it for it’s supremely superior texture: moist and soft, fluffy and golden, made with heavy cream and creamed corn and a generous scoop of sugar. It’s not gritty or too dry, and it’s generously sweetened (I know some people are strictly divided about whether corn bread ought to be sweet or not) but not too sweet. If you fall on the side of the mason dixon line that prefers unsweetened cornbread, you can always adjust the sugar to suit your tastes.
It also has just the right amount of spice with a kick of finely chopped fresh jalapeno.
Enjoy!
Great Dinners to Serve with this Cornbread Recipe:
Sweet Jalapeno Cornbread
Ingredients
- 1 ½ cups flour
- 1 ½ cups cornmeal
- ⅔ cups white sugar
- 1 teaspoon + 1 Tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cups heavy cream
- ⅓ cup melted butter
- 1 can creamed corn 14.5 oz
- 2 jalapenos seeds and ribs removed, chopped
Instructions
- Preheat your oven to 375F
- Grease the bottom and sides of a 9x9 pan
- Whisk together flour, cornmeal, white sugar, salt and baking powder
- Stir in eggs, heavy cream, melted butter and creamed corn.
- Add in jalapeno and stir. Transfer batter to greased pan.
- Bake in 375F oven for 25-30 minutes (edges will begin to turn golden brown)
Notes
Gluten free:
This recipe has been successfully made using Cup4Cup gluten-free flour.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Salvatore
I would love to make corn muffins with this recipe. Any idea how many it would make and how is should adjust the baking time/temperature?
Thank you!
Sam
Hi Salvatore! I have not tried making this as muffins so I’m not sure how long to bake them or how many it will yield. You’ll want to keep the temperature the same though. Let me know how it goes if you try it. 🙂
Karissa
Would it be possible to use milk instead of heavy cream? Also, does the creamed corn contribute to the moistness? Would it be possible to leave it out? Thanks. 🙂
Sam
Hi Karissa! With all of those changes I’m really not sure how they will turn out. Those are some pretty big adjustments to the recipe. You could try my buttermilk cornbread. That does require buttermilk, but if you don’t have any you could make my buttermilk substitute. 🙂
Karissa
I see what you mean. 🙂 Yes, I love your buttermilk cornbread! Thank you!
Marlene K
I only had an 8 x 8 pan. Cooked it for 45 minutes. It appears cooked through. Made it for Thanksgiving so it’ll be a surprise. Keeping my fingers crossed!
Jolena
So delicious! The perfect blend of sweet and spicy. Not hot at all, just a little kick.
Kelly M.
This was a fantastic recipe. We’ve had it both with and without the jalapenos. Delicious both ways!
Sam
I am so glad you have enjoyed it so much, Kelly! 🙂
Kathi Urango
No way was it done in 25 minutes. I had to add at least 30 more mintues, and it still wasn’t done. Was it because there is so much baking powder?
Sam
Hi Kathi, it sounds like it might be an oven issue, it definitely shouldn’t take that long to bake.
Becky
I had the same issue too. Mine was still liquid in the middle.
Tyler
It sounds like people are using 8×8 pans and not the recommended 9×9. 9×9 can actually be a little harder to find and most people won’t notice the 1″ difference.
Angela Baker
I had the same issue. Baked for 25 minutes and then kept going for 5 minutes increments after that for a grand total of about 40 minutes. No other baking issues.
Flavor was great though!
Hope
I would agree over issue. Mine was done in 25 minutes. It looks very light still the top of it but it was done. Took it out exactly at 25 minutes and out the toothpick one minute after came out clean and cut it and so yummy.
Gigi
Made this tonight & it’s a total keeper- better than any other cornbread I’ve made…and I’m a sweet cornbread girl! It was absolutely perfect, no need to change one single thing unlike other recipes I’ve tried that were a fail due to the posted ingredient quantities & instructions being off. The texture is sweet, soft, crumbly, and with a crackle top, this cornbread is absolutely delicious! I went back for more & will be making this forever, so good!! I wonder if I could add any other toss in for the jalapeños, whether sweet or savory…?Thank you so much for this!!❤️
Sam
Thank you so much! I am so glad you enjoyed the cornbread so much. 🙂
Hira
Cornbread has to be one of my favorite foods; however, I’ve never tried it with a twist of jalapeño! I am definitely going to make this the next time I make chili. 🙂
Alaina @ A Not So Quiet Kitchen
I love cornbread but it’s not something I ever really think to make myself! This sounds so good though I need to try it! I love the fresh jalapeno!!
Puja Darshan
Wow…this sounds super and delicious Sam… 🙂 Loved the addition of jalapenos in it.