Introduction

Think all cornbread is dry and crumbly? Think again. This mouthwatering Jalapeño Cornbread is tender, moist and delivers bold flavors with just the right balance of sweet and heat Delicious paired with chili or soup, and it consistently earns rave reviews for its perfect texture, a result of using buttermilk and a specific ratio of cornmeal to flour.

The secret to its success lies in the harmonious blend of sweet corn flavor and the gentle kick from fresh jalapeños. It’s an incredibly versatile side dish that elevates any meal, from a casual weeknight dinner to a festive holiday gathering.

Ingredients

This mouthwatering Jalapeño Cornbread achieves its tender, moist crumb and bold flavors from a simple list of pantry staples.

• 2 large eggs
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup sour cream
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 2 jalapeños, seeded and finely chopped
• 1 cup shredded cheddar cheese

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined process is about 20% faster than many similar jalapeño cornbread recipes.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 375°F (190°C). This ensures the oven is at the perfect temperature for baking as soon as your batter is ready. Grease a 9-inch square baking pan or a 10-inch cast-iron skillet with butter or non-stick spray to prevent sticking.

Step 2 — Combine Dry Ingredients

In a large mixing bowl, whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisking ensures the leavening agents are evenly distributed, which is key for a tender, even crumb.

Step 3 — Mix Wet Ingredients

In a separate medium bowl, whisk 1 cup of buttermilk, 1/2 cup of melted butter (cooled slightly), 1/3 cup of honey or sugar, and 2 large eggs until just combined. Using room temperature ingredients helps them incorporate more smoothly for a moist texture.

Step 4 — Fold in Jalapeños and Corn

Gently stir the wet ingredients into the dry ingredients until a few streaks of flour remain. Fold in 1 cup of corn kernels (fresh, canned, or thawed frozen) and 1/4 to 1/2 cup of finely diced jalapeños. For a milder heat, remove the seeds and membranes from the jalapeños before dicing.

Avoid overmixing to keep the final cornbread tender and prevent it from becoming tough.

Step 5 — Transfer to Pan and Bake

Pour the batter into your prepared pan, spreading it into an even layer. Place the pan in the preheated oven on the center rack. Bake for 20-25 minutes.

The high heat creates a beautiful golden-brown crust while keeping the interior moist.

Step 6 — Check for Doneness

Begin checking for doneness around the 20-minute mark. The cornbread is ready when the top is golden brown and a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs attached.

The edges should also be pulling away slightly from the sides of the pan.

Step 7 — Cool and Serve

Let the cornbread cool in the pan on a wire rack for at least 10-15 minutes before slicing. This resting period allows the structure to set, making it easier to cut clean slices.

Serve this mouthwatering Jalapeño Cornbread warm. It’s delicious paired with a hearty bowl of chili or a comforting soup.

Nutritional Information

Calories	245 kcal
Protein	5 g
Carbohydrates	32 g
Fat	11 g
Fiber	2 g
Sodium	380 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Gluten-Free Flour — Swap all-purpose flour for a 1:1 gluten-free baking blend to create a celiac-friendly version with a similarly tender crumb.
• Greek Yogurt — Replace buttermilk or sour cream with plain Greek yogurt for a protein boost while maintaining the moist texture.
• Whole Wheat Flour — Use half whole wheat pastry flour for added fiber and a nuttier flavor that complements the cornmeal.
• Unsweetened Applesauce — Substitute half the oil or butter with unsweetened applesauce to reduce fat content while keeping the cornbread moist.
• Plant-Based Milk & Oil — Use almond milk and a neutral oil like avocado oil for a dairy-free alternative that doesn’t compromise on flavor.
• Reduced Sodium — Cut the salt by half and rely on the bold flavors from the jalapeños and other seasonings for a lower-sodium option.
• Add Ground Turkey or Beans — For a protein-packed twist, mix in cooked, crumbled lean ground turkey or black beans directly into the batter.
• Low-Carb Sweetener — Replace sugar with a granulated monk fruit or erythritol blend to lower the carbohydrate content while preserving the subtle sweetness.

Serving Suggestions

• Pair a slice of this mouthwatering Jalapeño Cornbread with a hearty bowl of chili for a classic, comforting meal.
• Serve it alongside a warm, creamy soup like potato leek or black bean for a perfect balance of flavors.
• Cut the cornbread into smaller squares or muffin shapes for an easy-to-eat appetizer at a party or barbecue.
• Enjoy it for breakfast or brunch, lightly toasted and spread with a pat of butter or a drizzle of honey.
• Crumble it over a fresh green salad to add a surprising and delicious textural contrast.
• For a beautiful presentation, serve the cornbread warm in a cast-iron skillet right at the table.

This tender, moist Jalapeño Cornbread is incredibly versatile, making it a fantastic addition to any meal where you want a touch of sweet and heat.

Common Mistakes to Avoid

• Mistake: Using canned jalapeños, which can make the cornbread soggy and lack fresh flavor. Fix: Opt for fresh jalapeños; pat them dry after dicing to remove excess moisture.
• Mistake: Overmixing the batter, which develops gluten and results in a tough, dense texture. Fix: Gently fold the wet and dry ingredients together until just combined; a few lumps are okay.
• Mistake: Baking in a cold pan, leading to poor browning and a gummy bottom crust. Fix: Preheat your cast-iron skillet or baking pan with the oven for a perfectly crisp exterior.
• Mistake: Incorrectly measuring flour, a common error that throws off the liquid-to-dry ratio. Fix: Use the spoon-and-level method for accuracy instead of scooping directly from the bag.
• Mistake: Skipping the buttermilk and using regular milk, which reduces tenderness and tang. Fix:
  Stick with buttermilk for its acidity, which reacts with baking soda for a better rise.
• Mistake: Not testing for doneness visually and relying solely on time, risking an underbaked center. Fix: Look for a golden-brown top and a toothpick that comes out clean from the center.
• Mistake: Adding sugar directly to wet ingredients, which can inhibit even distribution. Fix: Whisk granulated sugar thoroughly with the dry ingredients for a balanced sweetness in every bite.
• Mistake: Cutting the cornbread immediately after baking, causing it to crumble and steam out moisture. Fix: Let it rest in the pan for at least 10-15 minutes to set properly.

Storing Tips

• Fridge: Store this mouthwatering Jalapeño Cornbread in an airtight container or tightly wrapped in plastic wrap for up to 5 days.
• Freezer: For longer storage, wrap the cornbread tightly in plastic wrap and then aluminum foil before placing it in a freezer bag. It will keep well for up to 3 months.
• Reheat: To restore its moist texture, reheat slices in a 350°F oven for 10-15 minutes or until warmed through. For food safety, ensure the internal temperature reaches 165°F.

Let the cornbread cool completely to room temperature before storing to prevent condensation, which can make it soggy.

Conclusion

This mouthwatering Jalapeño Cornbread is the perfect side dish, offering a tender, moist crumb and a beautiful balance of sweet and heat. It’s an ideal partner for a bowl of Creamy Chicken Enchilada Soup or a hearty Cowboy Soup. We hope you love it! Please leave a comment with your results or subscribe for more delicious recipes.

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Jalapeño Cornbread

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This mouthwatering Jalapeño Cornbread is tender, moist and delivers bold flavors with just the right balance of sweet and heat. Delicious paired with chili or soup.

• Author: Nancy Fuller
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 1x
• Method: Side Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 large eggs
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup sour cream
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 2 jalapeños, seeded and finely chopped
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking pan.
2. In a food processor, pulse eggs and corn kernels until corn is slightly smooth.
3. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
4. Add the egg and corn mixture, sour cream, buttermilk, and melted butter to the dry ingredients. Stir until just combined.
5. Fold in chopped jalapeños and shredded cheddar cheese.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool slightly before slicing and serving.

Notes

For extra heat, include some of the jalapeño seeds. This cornbread pairs wonderfully with chili or hearty soups. Use fresh corn for best flavor, but frozen works well too.

Nutrition

• Calories: 280
• Sugar: 6g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 55mg

FAQs

How can I make this Jalapeño Cornbread spicier?

For more heat, leave the seeds and membranes in the jalapeños when you chop them. You could also add a pinch of cayenne pepper to the dry ingredients. This will enhance the bold flavors of this mouthwatering Jalapeño Cornbread.