Jalapeño Cornbread

Spicy jalapeño pieces and sharp cheddar cheese are folded into sweet cornbread batter before being baked until golden brown. Cheesy Jalapeño Cornbread is the perfect side dish for chilis, soups, stews, and more! 

About this Jalapeño Cornbread Recipe

Homemade jalapeño cornbread is the perfect combination of spicy and sweet. 

The cornbread batter is made with butter, milk, and sour cream to keep it moist, while chopped fresh jalapeños and shredded cheddar cheese add richness and flavor. Honey lends the cornbread sweetness, without competing with the underlying flavor of the cornmeal or jalapeños. 

Where boxed cornbread mix tends to be dry, crumbly, and flavorless, this homemade sweet cornbread recipe with jalapeños is anything but! 

Cornbread is the ideal side dish for any number of chilis, soups, and stews. And while it’s best fresh from the oven, it also freezes well and is great to keep on hand for busy weeknights. 

I made the cornbread in a 10-inch cast iron skillet, but if you don’t own one, don’t worry! I’ve provided alternative pan options in the post below. 

If you’ve never made homemade cornbread before, start with this jalapeño version. It’s not too spicy and everyone loves it! 

Tools Needed to Make Jalapeño Cornbread

You need minimal equipment for this recipe. If you don’t have a cast iron skillet, I’ve provided alternatives below. 

• Measuring Cups and Spoons — For measuring the dry ingredients. 
• Liquid Measuring Cup — For measuring the honey, milk, and melted butter. 
• Mixing Bowls — I suggest having one medium and one small mixing bowl for this recipe. 
• Cutting Board and Knife — For chopping the jalapeño peppers. 
• 10-inch Cast Iron Skillet — Conducts heat evenly, which makes for perfectly baked cornbread. Use a 12-cup muffin pan or an 8-inch square baking dish. 
• Parchment Paper (Optional) — My kids often forget that they’re not supposed to wash cast iron with soap and water, so I added the parchment paper on the bottom to avoid sticking. If your skillet is well seasoned, you shouldn’t need the parchment paper. 

What’s in this Jalapeño Cornbread?

Making cornbread with jalapeños requires few ingredients, so it’s important that you buy the right ones: 

• All-purpose flour
• Yellow cornmeal
• Baking powder
• Baking soda
• Salt
• Grated cheddar cheese
• Jalapeños
• Eggs
• Honey
• Unsalted butter
• Sour cream
• Milk

For the complete ingredient list and detailed instructions to make cornbread with jalapeños, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Jalapeño Cornbread

Baking cornbread from scratch is similar to making cake or brownies. Just mix the batter together in a large bowl, pour into the skillet, and bake!  

1. In a medium bowl, combine the flour, cornmeal, baking powder, baking soda, salt, cheese, and minced jalapeño.
2. In another bowl, whisk together the eggs, honey, melted butter, sour cream, and milk. 
3. Make a well in the center of the dry ingredients. Pour the liquids in and stir with a wooden spoon to combine. 
4. Turn the batter into a greased 10-inch cast iron pan. Top with additional sliced jalapeno. 
5. Bake at 400ºF until set in the middle and golden brown on top. 

The above is simply a quick summary of this jalapeño cornbread recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Tips for Making the Best Jalapeño Cornbread Recipe

• To make the cornbread spicier, leave the seeds in some or all of the jalapeños. The seeds contain most of the heat in the pepper, and leaving them in the batter will make for spicy jalapeño cornbread. 
• To make the cornbread less spicy, use just ¼ of diced jalapeños and omit the seeds. You’ll get a nice bit of heat, but it will be subtler. 
• Grate the cheddar cheese yourself. Pre-shredded cheddar cheese contains an anti-caking agent that makes it less prone to melting. For the best texture, I suggest buying a block of cheddar cheese and grating it yourself with a box grater. 
• Bring the ingredients to room temperature. That includes the milk, eggs, and sour cream. Using room temperature ingredients means the batter will be the same temperature throughout when it goes into the oven, which will help it bake evenly. 
• Don’t overmix the cornbread batter. It might appear slightly lumpy, but that’s okay so long as the dry ingredients have been fully moistened with the wet ingredients. If you beat the cornbread batter too much, it will be crumbly once baked. 
• Grease and line your skillet if it’s not well seasoned. My kids have washed my cast iron skillet a few times with soap and water (oops!) so the seasoning has worn off. Because of that, I prefer lining my skillet with a circle of parchment paper and spraying it with non-stick spray so that none of the cheesy jalapeño cornbread sticks to it. 

Recipe FAQs

Got questions about how to make this recipe for cornbread with jalapeños? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

Can the cheddar cheese be omitted? 

Yes, if you prefer your jalapeño cornbread without cheese in it, simply omit the cheddar altogether. 

Can the fresh jalapeños be substituted with pickled jalapeños? 

More likely, yes. However, pickled jalapeños contain more moisture than fresh jalapeños so you’ll need to drain the peppers very well and then blot them dry with a paper towel before adding to the batter. 

Can the honey be substituted with maple syrup? 

Possibly, but pure maple syrup is runnier than honey and might make the cornbread batter too thin as a result. If you swap the honey with maple syrup, please leave me a comment below letting me know how it turned out. 

Can this recipe be made without a cast iron skillet? 

Yes! You can also bake the batter in an 8×8-inch baking dish. Or, use another oven-safe 10-inch skillet (it doesn’t have to be cast iron!). 

Can this recipe be made as jalapeño cornbread muffins? 

Sure! The batter should comfortably fill a 12-cup muffin pan. For a suggested bake time, I recommend referencing my honey cornbread muffin recipe. 

Storage Instructions 

Leftover cornbread will last up to 3 days at room temperature and up to 5 days in the fridge. If storing in the fridge, wrap the pan tightly with foil to prevent the cornbread from drying out. 

Can Jalapeño Cornbread Be Frozen? 

Yes, homemade cornbread with cheese and jalapeños freezes well. Let it cool to room temperature before slicing and sealing in a zip-top freezer bag. If stored properly, it will last up to 3 months. 

When ready to eat, either thaw on your countertop and enjoy at room temperature or reheat slices in a 350ºF oven for about 10 minutes (from frozen). 

What to Serve with Cornbread 

Chili and cornbread is a classic food pairing that can’t be beat! In addition to chili, this spicy cornbread goes well with soups, stews, and barbeque dishes.  

• Chilis: Smoky Brisket Chili, Cheesy Chicken Enchilada Chili, Braised Short Rib and Bacon Chili, Vegetarian Chili, Chicken Verde Chili. 
• Soups: Instant Pot Lentil Soup, Slow Cooker Ham Soup, Smoky Black Bean Soup.
• BBQ: Smoked Pork Ribs, Smoked Pork Shoulder, Smoked Chicken, Grilled BBQ Drumsticks.
• Sides: Grilled Zucchini, Classic Potato Salad, Grilled Sweet Potato Fries, Jalapeño Coleslaw, Black Bean Salad, 

Try Making Cornbread with Jalapeños at Home! 

Next time you’re looking for a unique cornbread recipe, give this sweet cornbread with jalapeños a try!

Did you think it was perfectly sweet and spicy? Leave a comment below and give it a review for others to see what you thought.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your homemade jalapeño cornbread!

More Easy Cornbread Recipes: 

Honey Cornbread Muffins are so easy to make. The muffins are tender with a hint of sweet honey!

These Pumpkin Cornbread Muffins offer a fun fall take on the traditional side. Infused with real pumpkin puree, brown sugar, and hints of pumpkin spice, these Pumpkin Cornbread Muffins are the perfect contrast to a bowl of savory chili. 

Chili Cheese Cornbread Scones are a unique take on the classic side dish! They double as a hearty side dish and a savory breakfast recipe. 

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

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