jalapeno cornbread

A sweet jalapeno cornbread made with real corn and a kick of fresh jalapeno peppers.

Sweet Jalapeno Cornbread

flour

cornmeal

white sugar

+ 1 Tablespoon baking powder

salt

eggs

heavy cream

butter

creamed corn (14.5 oz)

jalapenos (seeds and ribs removed, chopped)

Preheat your oven to 375F

Grease the bottom and sides of a 9x9 pan

Whisk together flour, cornmeal, white sugar, salt and baking powder

Stir in eggs, heavy cream, melted butter and creamed corn.

Add in jalapeno and stir. Transfer batter to greased pan.

Bake in 375F oven for 25-30 minutes (edges will begin to turn golden brown)

This Mexican Cornbread (AKA jalapeño cornbread) is light and fluffy and is filled with cheddar cheese and jalapeño. It has a bit of a nip and a lot of flavor.

Mexican Cornbread Recipe

tbsp sugar

tbsp baking powder

tsp salt

eggs (beaten)

buttermilk

jalapeno (medium, chopped, seeds removed)

cheddar cheese (shredded)

Preheat the oven to 375. Lightly grease a 9 or 10 inch cake pan or cast iron skillet, and set aside. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl.

Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain. Fold in the chopped jalapeños and cheddar cheese.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let stand a few minutes before serving.

Jalapeño Cornbread with Cheddar &amp; Bacon is easy to make, moist, buttery, fluffy, and so delicious. This recipe kicks it up a notch from your typical cornbread with oozy melted sharp cheddar, spicy jalapeños, and crispy bacon! Perfect side for any BBQ or picnic.

Jalapeño Cornbread with Bacon & Cheddar

eggs, (at room temperature)

(237 ml) buttermilk, (at room temperature)

(237 ml) milk, (at room temperature)

(114 grams) sour cream, (at room temperature)

(42 grams) honey

(274 grams) yellow cornmeal, (preferably stone-ground)

(191 grams) all-purpose flour

baking powder

baking soda

(25 grams) granulated sugar

(57 grams) unsalted butter, (melted)

(227 grams) fresh or canned sweet corn, (drained and rinsed)

(1 pack) bacon, (cooked, cooled and diced)

Adjust an oven rack to the middle position and preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.

In a medium bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey. Set aside.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour in the wet ingredients. Stir with a rubber spatula until just combined. Gradually stir in the melted butter. Fold in the sweet corn, bacon, 1 ½ cups (6 ounces / 169 grams) cheese, and jalapeños, being careful not to overmix.

Pour the batter into the greased baking dish. Top with remaining grated cheese. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes.

Transfer the baking dish to a wire rack and sit for 30 minutes-1 hour, until just warm. The cornbread is best served warm. Place leftovers in an airtight container and store at room temperature for up to 2 days.

https://content.jwplatform.com/videos/A3NyZMad.mp4

Jalapeño Cornbread with Cheddar & Bacon is easy to make, moist, buttery, fluffy, and so delicious. This recipe kicks it up a notch from your typical cornbread with oozy melted sharp cheddar, spicy jalapeños, and crispy bacon! Perfect side for any BBQ or picnic.

This bread machine jalapeno cornbread is very easy to make. It is a savory (non-sweet) cornbread made with jalapenos and cheddar cheese. Visit BreadDad.com for more easy bread machine recipes.

Bread Machine Jalapeno Cornbread (with Cheese)

Cup Milk

Tablespoons Unsalted Butter ((softened))

Eggs ((lightly beaten))

Cups Yellow Cornmeal

Cup All-Purpose Flour

Tablespoons White Granulated Sugar

Teaspoons Baking Powder ((aluminum free))

Salt

Jalapenos

Cups Shredded Cheddar Cheese

Unplug the bread machine and remove the bread pan.

Dice the jalapenos into small chunks. FYI - You will add the jalapenos after you added the wet ingredients to the bread pan.

Soften the butter in a microwave.

Lightly beat the eggs.

Unplug the bread machine and then remove the bread pan.

Add milk, butter, eggs and then the rest of the ingredients into the bread pan. Try to follow the order of the ingredients listed above so that liquid ingredients are placed in the bread pan first and the dry ingredients second. FYI - Consider premixing the ingredients before adding the batter to the bread pan if you want to prevent flour sticking to the sides of the bread pan and/or finding small flour &quot;clumps&quot; in the finished gingerbread. See tips below.

Place the bread pan back into the unplugged bread machine and then plug in the bread machine.

Enter the bread machine settings (Quick Bread, Light Color, 2 lb) and press the start button. FYI – Before making this recipe, please read the tips section below for more information regarding the &quot;quick bread&quot; setting used to make cornbreads. This setting can be very confusing on some bread machines… but the tips section below will help you to find the right setting to use on your machine. You need to enter the correct cornbread setting used by your SPECIFIC bread machine model or the cornbread could be under or over cooked.

When the bread machine has finished baking the cornbread, unplug your bread machine. Remove the bread pan and place the bread pan on a wooden cutting board. Let the bread stay within the bread pan for 10 minutes before you remove it from the bread pan. Use oven mitts when removing the bread pan because it will be very hot!

After removing the cornbread from the bread pan, place the bread on a cooling rack. Use oven mitts when removing the bread. Let the cornbread cool down for 60+ minutes or it will be more likely to break/crumble when cut into slices.

Don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle could be hot.

Cornbread Salad has crumbled jalapeno cheddar cornbread layered with bacon, beans, and veggies for a delicious southern favorite. This cornbread salad recipe makes a good sized amount and can be made a day in advance, making this recipe perfect for a summer potluck or barbecue.

Cornbread Salad

Jiffy corn muffin mix

green onion

½ tsp chili powder

cumin

sage

kosher salt

light buttermilk (plus additional to adjust consistency)

cheddar cheese

mayonnaise

sour cream

ranch salad dressing mix

(27 oz) can pinto beans, rinsed and drained

whole kernel yellow corn (thawed if frozen)

tomatoes (chopped)

green bell pepper

bacon

oz shredded sharp cheddar cheese

Preheat oven to 350°F.

Whisk all the cornbread ingredients together. Add an additional splash or two of buttermilk to adjust the consistency. We want the batter thick but not dry.

Transfer the better to a small baking dish or in muffin tins sprayed with cooking spray.

Cook 15-20 minutes until lightly browned and cooked through. Set aside to cool.

Make the cornbread

Combine mayonnaise, sour cream, and ranch dressing mix. Set aside.

Crumble half of the cornbread into a 13-9 dish or large serving bowl. Layer half of the beans, ranch mixture, corn, tomatoes, green pepper, bacon, cheese, and green onion. Repeat layers.

Cover and refrigerate at least 2 hours.

Assemble the salad

This cheesy, buttery Cornbread with a hint of jalapeño is a delightful twist on a classic. With a golden crust and moist, flavorful crumb, it’s perfect as a side or even on its own. Cheesy Jalapeño Cornbread is simple enough for anyone to make, and the flavors can be customized to your liking. Serve warm with extra butter for a delicious treat!

Cheesy Jalapeño Cornbread Recipe

Cornmeal

Self-Rising Flour

Baking Powder

Baking Soda

Kosher Salt

Eggs

Buttermilk

Melted Butter

Shredded Cheddar Cheese

Jalapeño, finely diced (optional)

Generously butter a 9 inch (24 – 25 cm) baking pan and place it in the oven to heat while preparing the batter. 

In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt. 

In a separate bowl, combine the eggs, buttermilk, and melted butter, then pour this mixture into the dry ingredients, stirring until just combined. Fold in the shredded cheddar and diced jalapeño. 

Carefully remove the hot pan from the oven, pour in the batter, and spread it evenly. Tap the pan gently on a flat surface to even out the top. Bake for 25–30 minutes or until golden brown. For extra color, broil for 2 minutes if needed. 

Let the cornbread cool slightly before cutting, and spread butter on top if desired. Enjoy!

Preheat Oven to 400°F (200°C)

Dear Chef Jean Pierre,

I cannot thank you enough for your incredible recipes and guidance. You've truly transformed my culinary journey. I used my usual buttermilk substitute—fresh milk and apple cider vinegar—and it paired so beautifully with the cornbread and jalapeños. The flavors were outstanding!

Before the pandemic, I could barely boil water, but thanks to your videos, I’ve become the full-time cook for our home. After 30 years of marriage, my wife couldn't be happier, especially now during our well-earned retirement. Your recipes have brought so much joy to our table—and to her heart. 

Most recently, I made two pumpkin cheesecakes, and they were sensational! I can confidently say the water bath is a game-changer for achieving that perfect creaminess. I made one without it, and while it turned out drier, even the neighbors loved it (I gave that one to them, of course)! 😊 The second cheesecake, however, might not make it to Thanksgiving—it’s just that good!

Thank you for teaching me not only how to cook but also how to create meals that bring people together. You’ve made our home a warmer, happier place, and I am forever grateful for that.

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