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.
Preheat oven to 350F (175C) and lightly grease an 8x8 baking pan.
In a large mixing bowl, whisk together flour, cornmeal, sugars, baking powder, and salt.
1 cup all-purpose flour, ¾ cup cornmeal, ¼ cup granulated sugar, ¼ cup 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 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.