This post may contain affiliate links. Please read our disclosure policy.

Jalapeno Cornbread is sweet and spicy! This moist and delicious homemade Cheddar Cornbread recipe is easy to make too.

It is the perfect thing to serve alongside a hot bowl of chili. You control the heat by the amount of jalapeno you add. This recipe is sweet enough that you don’t need to top it with honey!

slice of jalapeno cornbread with butter on top
Want to save this recipe?
Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.

Why this recipe works so well:

Jalapeno Cornbread has everything you want in a scratch made cornbread recipe. I can’t talk about cornbread without talking about chili. I’ve made a few varieties of chili and

This jalapeno cornbread recipe it is super moist. I’ve had plenty of cornbread where a tall glass of milk was required to wash it down. Nope. Not this one.

Second, it’s sweet. There’s a ton of sugar in the recipe, but it doesn’t create overly sweet cornbread. I would say this cornbread is perfectly sweet. In fact, it is just sweet enough that no honey is needed.

Finally, the flavor and texture can’t be beat! The jalapeno adds just the right amount of heat and the cornmeal adds just the right amount of grit.

jalapeno cheddar cornbread in pan

How to make it in a cast iron skillet:

This recipe can certainly be made in a baking dish, however a cast iron skillet creates amazing results. The reason for using a cast iron skillet is because you can get it super hot in the oven before adding the butter. Then, just before you pour the batter, you throw a big pat of butter into the hot skillet.

The butter will instantly melt and bubble. Spread it around to cover all the surfaces and then immediately pour in the cornbread batter.

This will create a buttery, crispy outside to your cornbread. Pouring the batter into a hot cast iron skillet will immediately cook the sides and turn them golden crispy.

This method is actually easier than using a baking dish. Why? Well, greasing a cold baking dish with butter gets your fingers messy. With a hot cast iron skillet, the greasing part is quick and easy.

Second, a well seasoned cast iron skillet takes only seconds to wash. If you use a baking dish, parts of the jalapeno cornbread will stick. That means you’ll have to wash it away. With a hot cast iron skillet, the cornbread easily lifts out.

Cornbread recipe with jalapeno and cheddar

What makes the cornbread moist?

There are a few factors to creating a super moist cornbread.

  • First is the mixing method. With any baked goods, you do not want to over mix your ingredients. By first creaming the butter and the sugar, you give your cornbread a fluffy base. Then, by alternating the dry and wet ingredients and mixing just enough to incorporate, you’ll end up with a light and fluffy batter.
  • Cornbread uses a lot of baking powder to give the heavy cornmeal lift. The sooner you get your cornbread batter into the oven, the lighter and fluffier it will be. This, too, will create a moist jalapeno cornbread.
  • Finally, I love to add canned corn to any homemade cornbread that I make. As long as you use a good brand, and I highly recommend Trader Joe’s, the corn will add sweetness and moisture. There are a lot of recipes out there that call for creamed corn, but I much prefer to add a good canned corn and the sugar separately. If fresh corn is in season, use it! Be sure to scrape all of the liquid away from the cob and add it to the cornbread as well.
How to make jalapeno cornbread

Serve this tasty cornbread with your favorite soup, stew, or chili recipe. A personal favorite is Navy Bean Soup.

Pin this now to save it for later

Pin It

Jalapeno Cornbread

Prep15 minutes
Cook30 minutes
Total45 minutes
Servings 12 servings
Jalapeno Cornbread is sweet and spicy! This moist and delicious homemade Jalapeno Cheddar Cornbread recipe is easy to make. It is the perfect thing to serve alongside a hot bowl of chili. You control the heat by the amount of jalapeno you add. This cornbread is sweet enough that you don’t need to top it with honey!

Ingredients 

  • 2/3 cup butter softened and divided
  • 2/3 cup granulated sugar
  • 2 cups medium grind corn meal
  • 1 1/3 cups all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs room temperature
  • 1 2/3 cup whole milk
  • 14 ounces corn I used one can, drained
  • 3 jalapenos stem removed, sliced, seeds included if you like it spicy
  • 1 cup sharp cheddar cheese  shredded 
  • 2 tablespoons butter for greasing skillet
Want to save this recipe?
Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat oven to 400 degrees F with a 12 inch cast iron skillet in the oven.
  • Using a stand mixer, cream butter and sugar together on medium high speed until light and fluffy, about 2-3 minutes. Scrape sides.
  • In a medium sized bowl, combine cornmeal, flour, baking powder, and salt. In a separate bowl, combine eggs and milk. Alternate adding small amounts of the dry ingredients and the wet ingredients to the butter mixture, each time mixing just until combined. Fold in corn, jalapenos, and cheddar cheese.
  • Pull hot cast iron skillet out of the oven and melt remaining 2 tablespoons butter in the skillet, spreading around the bottom and up the sides. Pour batter into skillet and cook for 20 minutes in 400 degree F oven. Reduce oven temperature to 300 degrees F and continue cooking for 10 minutes.
  • Remove from oven and allow to cool slightly before slicing.

Notes

Amount of jalapeno and whether or not you add the seeds depends on how spicy you like your cornbread.

Nutrition

Calories: 411kcal, Carbohydrates: 50g, Protein: 10g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 86mg, Sodium: 392mg, Potassium: 404mg, Fiber: 3g, Sugar: 14g, Vitamin A: 705IU, Vitamin C: 5.9mg, Calcium: 185mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

You May Also Like

5 from 3 votes (1 rating without comment)

Leave a comment

Ask a question or leave a comment. I'm happy to help in any way and I love hearing what you think about the recipe. Be sure to leave a rating!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

14 Comments

    1. I actually use buttermilk all the time with my cooking, but with this recipe I believe I was going off of a different version of cornbread that I used to make.

  1. Anybody have an issue with the cooking time. I followed the cooking time and it still needed 10-12 minutes of extra cooking time. Had to bump it up to 350. Have a pretty decent gas oven as well. Still came out really good. Thanks.

  2. I just made this and it was delicious. I used one of those brownie pans that make the individual pieces. I was thinking about using the recipe and making mini muffins for a big party. It will be easier than cutting it. Do you have any recommendation for how long to put mini muffin cornbread in the oven, and at what point would I adjust and change the temperature? Thanks!

    1. Not sure how much you’ll have to reduce the time. I’d probably just rely on my nose and a toothpick to test for doneness. I think you can get away with the same temp. Krissy

    1. Sure can. I much prefer fresh in this recipe though. I’m a huge fan of pickled jalapenos for the heat, but fresh ones taste really good in corn bread.

  3. Absolutely delicious! The best I’ve ever had—the crispy edges and moist inside made it perfection. Thanks… this recipe is a keeper!!!