This sweet and spicy jalapeno cornbread can be prepped in just 10 minutes! It’s made 100% from-scratch WITHOUT a mixer, and it pairs perfectly with chili or barbecue.
Sweet and Spicy Cornbread
Today’s jalapeno cornbread is a sister to my classic buttermilk cornbread recipe. It has a perfect balance of sweet and heat with just the right amount of kick from fresh jalapeno (though it’s definitely not a straight-up spicy cornbread). It’s also incredibly moist and tender, thanks to buttermilk and some sugar–in other words, it’s cornbread perfection!
You will love this jalapeno cornbread because it:
- Comes together quickly and easily WITHOUT a mixer
- Makes great for pairing with chili and so many other dishes (more suggestions below!).
- Has a balanced flavor without being too sweet or spicy.
- Tastes incredible, but is even better with a dab of honey butter.
This is actually an update of an old recipe that wasn’t cutting it for me any longer. While the old recipe tasted just fine, it was a bit too crumbly. Granted cornbread ought to have some crumble, but I wanted an excuse to revamp things 😄
Don’t worry though, if you were a fan of the original recipe, you can still find it at the bottom of the recipe card below!
What You Need
- Cornmeal. I stick with yellow cornmeal here, but you can always use white cornmeal if that’s what you have on hand. Keep in mind white cornmeal will have a more delicate flavor though!
- Jalapeno. You’ll want to de-seed and finely dice your jalapenos before adding them to the cornbread. Just like when making my jalapeno poppers, you should wear gloves while doing this–jalapeno hands are no fun!
- Buttermilk. A key ingredient! Buttermilk adds moisture and flavor to our jalapeno cornbread. If you don’t have the real stuff on hand, use my easy buttermilk substitute.
- Sugar. Yes, this is a sweet cornbread! Don’t worry though, it’s not overly sweet or cakey. We’ll use a blend of sugars for best flavor: both granulated and light brown sugar.
SAM’S TIP: If you don’t like sweet cornbread, you can always adjust the sugars to taste. I do recommend trying this recipe as written at least once though!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Jalapeno Cornbread
- Combine the dry ingredients and sugars in a bowl, then set aside.
- Whisk together the eggs and buttermilk in a separate bowl or measuring cup, then drizzle in the melted butter while whisking.
- Pour the wet ingredients into the dry ingredients and gently mix until 50% combined.
- Add the chopped jalapenos, then stir together until the batter is just combined. Do not over-mix!
- Pour into a greased 8×8 baking pan and bake for 27 minutes at 350F (175C). Check for doneness with a toothpick (it should come out with a few moist crumbs or clean) and let cool slightly before slicing and serving. Do not over bake your cornbread, or it will be dry.
SAM’S TIP: Do NOT over-mix your batter! Like any quick bread (muffins, pancakes, etc.), this jalapeno cornbread will become too dense when over-mixed, specifically when combining the wet and dry ingredients.
Frequently Asked Questions
Yes, just make sure to wrap it well in plastic wrap and foil before storing in an airtight, freezer-safe container. To thaw, let sit a room temperature or heat in the microwave (just remember to remove the plastic and foil first!).
Prepare the batter as instructed, then portion into a 12-count cupcake pan lined with muffin liners (my parchment paper muffin liners are a great option!). You will need to bake your muffins at the same temperature (350F or 175C), but I’m not sure how long they will take (check at 18-20 minutes). When your muffins are finished, a toothpick inserted in the centers will come out clean or with a few moist crumbs. Psst! I also have a great standalone corn muffin recipe that you could just add jalapenos to!
Classic chili is my favorite pairing, but my turkey chili, white chicken chili, chicken corn chowder, or chicken tortilla soup would work too! You can also serve it with pulled bbq chicken or pulled pork, alongside some coleslaw, of course.
Looking for more quick and easy breads? Try my garlic cheese drop biscuits!
Enjoy!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube.
Jalapeno Cornbread
Ingredients
- 1 cup (125 g) all-purpose flour
- ¾ cup (120 g) cornmeal
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar firmly packed
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup buttermilk
- 2 large eggs lightly beaten
- ½ cup (113 g) unsalted butter melted
- ¼ cup chopped jalapenos seeds and ribs removed
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and lightly grease an 8×8 baking pan.
- In a large mixing bowl, whisk together flour, cornmeal, sugars, baking powder, and salt.1 cup (125 g) all-purpose flour, ¾ cup (120 g) cornmeal, ¼ cup (50 g) granulated sugar, ¼ cup (50 g) light brown sugar, 1 Tablespoon baking powder, ¾ teaspoon table salt
- In a separate dish or large measuring cup, whisk together buttermilk and eggs.⅔ cup buttermilk, 2 large eggs
- While whisking, slowly drizzle in the melted butter until combined.½ cup (113 g) unsalted butter
- Add the wet ingredients to the dry and use a spatula to gently fold together until about 50% combined. Add chopped jalapenos and continue to stir until completely combined.¼ cup chopped jalapenos
- Spread batter into prepared baking pan and transfer to center rack of oven. Bake for 27 minutes or until baked through and a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to cool slightly before serving.
Notes
Add-ins
Feel free to add some corn into the batter if you’d like! Drained canned corn or thawed frozen corn would work well here.Storing
Store in an airtight container at room temperature for up to 3 days.Heat
How spicy this cornbread is depends on the heat of your jalapenos, but note that most of the heat is stored in the seeds, which we aren’t using. This cornbread is mild enough my 3 year old will eat it without issue.Original recipe
This recipe was updated in June 2023. You can find the original recipe here.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.
T Whitfield
Hi. Can you bake this in a cast iron skillet? And how long and how high the temp? And should skillet be heated up first? Thanks
Sam
You would use the same temperature. You don’t need to heat your skillet up first. It may just take a minute or two less in the oven. Enjoy! 🙂
Tina Mahanay
Hi Sam!
I’m a huge fan of your recipes, but I don’t like sweet cornbread. Can I make this without the sugar?
Emily @ Sugar Spun Run
Hi Tina! Yes, you can adjust the sugar to taste 😊
Tina Mahanay
Came back to say that it was absolutely perfect!! Thanks again!
Emily @ Sugar Spun Run
Wonderful! Thanks for letting us know, Tina 🥰
Lauren
I have made this several times and it turns out great every time, it’s my go to whenever I want cornbread!
Sam
I’m so glad you enjoy it so much, Lauren! 🙂
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!
Ros
I just made this. It tasted good but it came out a bit dense. Any tips on how to make it not dense?
Emily @ Sugar Spun Run
Hi Ros! Over-mixing your batter will cause a dense texture. To avoid this, you should use a gentle hand when combining your wet and dry ingredients, and definitely do not use a mixer! We’re glad the flavor was good 😊
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.