Jalapeno Cornbread

This jalapeno cornbread recipe is incredibly moist and incorporates lot of spicy jalapeno peppers and cheddar cheese. Great for the holidays or an anytime side dish!

Recipe Tips & Notes
  • Make Double. This batch makes 9 good sized squares of moist and fluffy cornbread. You can easily double or even triple the batch and bake it in separate baking dishes.
  • Spread it Out. If you use a wider pan, you can make the same batch of cornbread, but thinner, so the slices are only half the size of mine. This will yield you roughly 18 pieces of smaller cornbread. This is a good way to stretch the recipe for larger gatherings. Just don’t bake it for quite as long.
  • Extra Jalapenos. If you’e like it extra spicy, you can easily include more jalapeno peppers into your batch.
  • Make it Cheesy. Cheese is another ingredients here that’s easy to include. I’ve use a cup for my recipe, but you can pretty easily include another 1/2 or more. Give it a go!
  • Jalapenos on Top. I like to add extra jalapeno slices to the tops of the batter before baking for an extra decorative touch. It looks great this way!
  • Drizzle with Honey. One of my favorite ways to serve up jalapeno cornbread is with a nice drizzle of sweet honey. Such a wonderful flavor combination.
  • Extra Corn. If you like your cornbread with lots of corn, add in a cup or 2 of extra corn kernels. The recipe will love you for it!

  • 1 cup whole milk
  • 4 tablespoons melted butter
  • 2 large eggs
  • 14.5 ounces creamed corn 1 can
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon black pepper
  • 1 cup chopped jalapeno peppers + sliced jalapenos for topping
  • 1 cup shredded cheddar cheese or use a spicy pepperjack for extra heat

  1. Heat oven to 375 degrees F (190 degrees C).
  2. Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
  3. In a larger bowl, combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper.
  4. Pour the wet ingredients into the dry ingredients and stir together.
  5. Stir in the chopped jalapenos and shredded cheese.
  6. Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and an inserted toothpick comes out dry in the center.
  7. Cool slightly, slice and serve.

Recipe Notes
  • Makes 9 pieces of cornbread.
  • NOTE: I like to add extra jalapeno slices to the tops of the batter before baking for an extra decorative touch.
  • I love to drizzle mine with honey!
  • Servings: 9 Squares