Spicy Jalapeño Cornbread: A Bold, Savory Classic with a Kick

Spicy Jalapeño Cornbread is the kind of recipe that instantly upgrades any meal. Golden on the outside, tender and moist on the inside, and studded with fresh jalapeños and melted cheese, this cornbread strikes the perfect balance between comforting and exciting. It’s bold without being overpowering, hearty without being heavy, and versatile enough to serve alongside everything from chili and barbecue to soups, stews, and holiday spreads.

Cornbread has long been a staple in American kitchens, especially across the South and Southwest. While traditional versions lean simple and rustic, this spicy jalapeño cornbread embraces flavor-forward ingredients that bring heat, texture, and depth. The jalapeños add brightness and warmth, while cheddar cheese melts into the crumb, creating pockets of savory richness in every bite.

Whether you’re baking for a weeknight dinner, a potluck, or a backyard cookout, this recipe delivers consistent, bakery-quality results with minimal effort.

Why You’ll Love This Spicy Jalapeño Cornbread

• Moist, tender crumb that never turns dry
• Balanced heat that enhances flavor without overpowering
• Simple ingredients you can find anywhere
• Perfect side dish for savory meals
• Easy to customize with add-ins or spice level adjustments

This cornbread is designed to stay soft for days, making it ideal for leftovers, meal prep, or reheating.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar (optional, for balance)
• 2 large eggs
• 1 cup buttermilk
• ½ cup whole milk
• ½ cup unsalted butter, melted and slightly cooled
• 1 cup sharp cheddar cheese, shredded
• 2–3 fresh jalapeños, finely diced (seeds removed for milder heat)
• 1 tablespoon melted butter for brushing (optional)

Instructions

1. Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan or cast-iron skillet.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk eggs, buttermilk, milk, and melted butter until fully combined.
4. Pour wet ingredients into dry ingredients and gently stir just until combined. Do not overmix.
5. Fold in shredded cheddar cheese and diced jalapeños evenly throughout the batter.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 22–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
8. Remove from oven and brush lightly with melted butter if desired.
9. Let cool for 10 minutes before slicing and serving.

Spicy Jalapeño Cornbread

Moist, golden cornbread loaded with fresh jalapeños and melted cheddar cheese for a bold, savory kick.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 9 squares

Course: Side Dish

Cuisine: American

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 0.5 tsp baking soda
• 1 tsp salt
• 1 tbsp sugar optional
• 2 eggs large
• 1 cup buttermilk
• 0.5 cup whole milk
• 0.5 cup unsalted butter melted
• 1 cup cheddar cheese shredded
• 2-3 jalapeños diced

Equipment

• Mixing bowls
• Whisk
• Baking pan or skillet

Method

 

1. Preheat oven to 400°F (200°C) and grease baking pan.
2. Whisk dry ingredients together in a large bowl.
3. Mix wet ingredients in a separate bowl until combined.
4. Combine wet and dry ingredients gently.
5. Fold in cheese and jalapeños.
6. Pour batter into pan and bake 22–25 minutes.
7. Cool slightly, slice, and serve warm.

Notes

Adjust jalapeño quantity to control spice level.

The Secret to Moist Cornbread

Moist cornbread comes down to fat, dairy, and balance. Using both buttermilk and whole milk provides acidity and richness, while melted butter ensures a tender crumb. Avoid overmixing the batter — this keeps the texture soft instead of dense.

Heat Level: How Spicy Is It?

This recipe delivers a medium, approachable heat. Removing jalapeño seeds keeps the spice level comfortable, while still delivering that unmistakable pepper flavor. For more heat, leave some seeds in or add an extra jalapeño.

Variations You’ll Love

• Honey Jalapeño Cornbread: Add 2 tablespoons honey to the batter
• Extra Cheesy: Mix in pepper jack or smoked gouda
• Southwestern Style: Add corn kernels and a pinch of smoked paprika
• Gluten-Free: Substitute a 1:1 gluten-free flour blend

Serving Suggestions

Spicy jalapeño cornbread pairs beautifully with:

• Chili and hearty soups
• Barbecue ribs or pulled pork
• Grilled chicken or steak
• Holiday meals as a bold alternative to rolls

Serve warm with butter, honey butter, or even cream cheese spread.

Storage & Reheating Tips

• Store covered at room temperature for up to 2 days
• Refrigerate for up to 5 days
• Reheat slices in the oven or microwave until warmed through

Cultural Context & Fun Facts

Cornbread has roots in Native American cuisine and evolved across regions of the U.S. The addition of jalapeños reflects Southwestern and Tex-Mex influences, blending classic comfort food with bold regional flavors.

Final Thoughts

Spicy Jalapeño Cornbread is more than just a side dish — it’s a statement. It brings warmth, flavor, and personality to the table, transforming simple meals into memorable ones. Once you bake it, it’s bound to become a repeat favorite.