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!
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Jalapeno Cornbread

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!
Course Side Dish
Cuisine American
Keyword Jalapeno Cornbread
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Calories 411kcal
Author Krissy Allori

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

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