Name: Jalapeño Cornbread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup plus 1 tablespoon all-purpose flour; 2 teaspoons baking powder; ½ teaspoon sea salt; ¼ teaspoon baking soda; 1 cup almond milk; 1 large egg; ¼ cup maple syrup; ¼ cup extra-virgin olive oil or any neutral oil; 4 scallions, chopped (reserve some for topping); ¾ cup seeded and diced jalapeño peppers (2 to 3 peppers, reserve some for topping); ¾ cup shredded cheddar cheese; 1 tablespoon butter (for greasing the pan); Honey butter

I absolutely love sharing this Jalapeño Cornbread Recipe because it strikes the perfect balance between sweet, spicy, and savory notes – and it’s unbelievably easy to make. Whether you’re serving it alongside chili, a bbq feast, or just want a flavorful snack, this recipe never disappoints. Stick with me, and I’ll walk you through every step so you nail it perfectly in your kitchen.

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Why You’ll Love This Recipe

Perfect Sweet and Spicy Balance: The maple syrup adds just the right touch of sweetness that pairs beautifully with the kick from fresh jalapeños.
Moist yet Crisp Texture: Using a cast-iron skillet and butter helps achieve a lovely golden crust with a tender crumb inside.
Simple, wholesome ingredients: No weird additives here, just things you probably have on hand (and a few fresh veggies for flavor).
Great for Any Occasion: From casual dinners to potlucks, this cornbread is a guaranteed crowd-pleaser.

A round cornbread with a golden yellow color sits in a black cast iron skillet, cut into nine square pieces with one piece being lifted showing a light and soft texture inside with green jalapeno pieces scattered throughout the bread. The skillet rests on a white cloth with black stripes over a white marbled surface. Nearby, two whole green jalapenos, a white bowl with chopped green onions, and a small bowl of butter with a butter knife are visible. A white plate with a square piece of the cornbread is also partly visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Here’s the magic lineup that makes this Jalapeño Cornbread Recipe sing: cornmeal for that classic cornbread vibe, a mix of flour for structure, and a handful of spicy jalapeños and sharp cheddar for unforgettable flavor. Keep an eye out for fresh jalapeños and good-quality cheddar cheese—they really make a difference here.

Cornmeal: The foundation of classic cornbread texture and flavor, I prefer medium grind for this recipe.
All-purpose flour: Gives the batter a bit more structure and lifts the crumb.
Baking powder: Ensures your cornbread is light and fluffy rather than dense.
Sea salt: Enhances all the flavors – don’t skip it!
Baking soda: Helps with leavening especially because of the acidic maple syrup in the mix.
Almond milk: I love this dairy-free choice here for a slight nutty hint and creaminess.
Egg: Binds everything together and adds richness.
Maple syrup: The perfect natural sweetener that balances the heat of the jalapeños.
Olive oil (or neutral oil): Keeps the cornbread moist and tender.
Scallions: Adds freshness and subtle onion flavor; don’t forget to reserve some for topping!
Jalapeño peppers: The star of the show – I prefer dicing and seeding most, but leave some seeds if you like it hotter.
Shredded cheddar cheese: Melts wonderfully inside and pairs perfectly with the spice.
Butter: For greasing the pan, provides that lovely crust.
Honey butter: The finishing touch to slather on warm cornbread slices – trust me, it’s life-changing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Jalapeño Cornbread Recipe is super versatile, so don’t hesitate to put your own spin on it. I’ve tried a few variations that turned out fantastic—let me share a couple to get your creativity flowing!

Cheese Swap: I sometimes swap cheddar for pepper jack to amp up the spicy creaminess, and my family goes crazy for it.
Dairy-Free Version: Skip the cheese and butter, and use coconut oil instead of olive oil. It’s still wonderfully moist and flavorful.
Mild Option: If you prefer less heat, reduce the jalapeños by half or remove seeds completely—still delicious with a subtle kick.
Add Corn Kernels: Fresh or frozen corn mixed in gives extra bursts of sweetness and texture that’s so fun in every bite.

How to Make Jalapeño Cornbread Recipe

Step 1: Preheat Your Skillet for That Perfect Crust

Start by placing your 10-inch cast-iron skillet in the oven and preheat everything to 350°F. This little trick with the hot pan is what gets that irresistible crispy, golden crust that everyone loves. When you pour the batter into the skillet, it starts cooking instantly against that hot surface—a total game-changer.

Step 2: Mix Dry Ingredients Together

In a large bowl, whisk the cornmeal, all-purpose flour, baking powder, sea salt, and baking soda until they’re well combined. I always give this a good mix so my leavening agents are evenly distributed—that way, your cornbread rises perfectly every time.

Step 3: Whisk the Wet Ingredients

In a separate medium bowl, whisk together your almond milk, egg, maple syrup, and olive oil until smooth. This blend is creamy and a little sweet, which counteracts the heat wonderfully.

Step 4: Combine and Fold in the Good Stuff

Pour the wet ingredients into the dry. Stir gently until just combined—don’t overmix! Then fold in the chopped scallions, diced jalapeños, and shredded cheddar cheese. I leave some scallions and jalapeños out for topping later—they add a fresh pop on the crust that’s irresistible.

Step 5: Bake and Enjoy

Carefully pull out your hot skillet using oven mitts and grease it generously with butter. Pour your batter right in, then sprinkle the reserved scallions and jalapeños over the top. Bake for 20 to 24 minutes, or until the center springs back to the touch and a toothpick inserted comes out clean. Let it cool for at least 20 minutes before slicing—trust me, the flavor intensifies as it cools.

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Pro Tips for Making Jalapeño Cornbread Recipe

Use a Hot Skillet: Preheating the cast-iron pan gives your cornbread the perfect crispy edges, a trick I learned the hard way after soggy batches.
Don’t Overmix the Batter: Stir until just combined to avoid tough or dense cornbread—lumps are okay!
Adjust Jalapeño Heat: Sanitize your hands after chopping jalapeños and remove seeds if you want milder spice.
Wait to Slice: Letting the cornbread cool fully before slicing helps the texture set properly and keeps slices intact.

How to Serve Jalapeño Cornbread Recipe

The image shows a round, thick cornbread baked in a black cast iron skillet with chopped green peppers and green onions mixed inside and scattered on top. The cornbread is cut into nine square pieces, with one piece lifted and held by a woman's hand, revealing the soft, crumbly yellow interior with bits of green. Around the skillet, there are two whole jalapeno peppers, a white plate with more chopped green onions, and a small bowl of yellow butter with a knife. A checkered cloth is partly under the skillet, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my slices with a generous smear of honey butter—it’s sweet and silky and mellows the heat beautifully. Sometimes I sprinkle extra chopped scallions or a dash of smoked paprika on top for a little smoky finish. You’ll find that these little extras make each bite more memorable.

Side Dishes

This Jalapeño Cornbread pairs perfectly with chili, baked beans, pulled pork, or a hearty green salad. When I made this for a backyard BBQ, it was the first thing gone off the table next to grilled ribs—true story!

Creative Ways to Present

For a fun twist at parties, I slice the cornbread into small squares and skewer them with a cube of cheddar and a mini jalapeño ring as a spicy appetizer. Another time, I baked it in a muffin tin for individual servings—great for portion control and easy to grab on the go.

Make Ahead and Storage

Storing Leftovers

I store leftover jalapeño cornbread wrapped tightly in plastic wrap and then a zip-top bag at room temperature for up to 2 days. If it’s humid where you live, I prefer refrigerating it wrapped well to prevent mold.

Freezing

This cornbread freezes beautifully. I slice it first and layer pieces between parchment paper inside an airtight container or freezer bag. It keeps well for up to 2 months—perfect for busy weeks when you want a quick side without extra effort.

Reheating

To reheat, I pop slices in the toaster oven or regular oven at 350°F for about 8 minutes to revive that crisp crust. Microwaving works in a pinch but can make it a bit soggy, so I avoid that if possible.

FAQs

Can I use regular milk instead of almond milk in this Jalapeño Cornbread Recipe?

Absolutely! You can swap almond milk for any milk you prefer, such as cow’s milk or oat milk. It might slightly change the flavor profile, but the cornbread will still be tender and delicious.
How spicy is this jalapeño cornbread?

The heat level depends on how many jalapeños you add and whether you include the seeds. This recipe uses about 2 to 3 peppers with seeds mostly removed, so it has a mild to medium kick—perfect if you want some warmth without overwhelming spice.
Can I make this cornbread gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure your baking powder is gluten-free as well. The texture will be close to the original, but may be a bit crumbly.
Is it necessary to use a cast-iron skillet?

While a cast-iron skillet gives the best crispy crust, you can use any oven-safe baking dish. Just be sure to preheat or grease it well to keep the cornbread from sticking and to help with browning.

Final Thoughts

This Jalapeño Cornbread Recipe holds a special place in my heart because it’s a simple way to bring people together around the table with bold, happy flavors. It never fails to impress guests and lifts even a humble weeknight dinner. If you try it out, I hope you find it as comforting and delicious as I do—plus, it just might become your go-to side in no time!