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.

This sweet and spicy jalapeño cornbread is moist, tender, and delicious. Slather slices with honey butter to take them over the top.

Jalapeño Cornbread

all-purpose flour

sea salt

almond milk

maple syrup

extra-virgin olive oil oil

scallions (chopped, reserve some for topping)

peppers

butter (for greasing the pan)

Honey Butter (for serving)

Preheat the oven to 350°F with a 10-inch cast-iron pan inside.

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

In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the scallions, jalapeños, and cheese.

Remove the preheated skillet from the oven using an oven mitt (be careful because the handle will be hot!) and grease it with the butter.

Pour the batter into the pan, sprinkle with the remaining scallions and jalapeños, and bake for 20 to 24 minutes, or until the center springs back to the touch and a toothpick comes out clean. Let cool for at least 20 minutes before slicing.

Serve with honey butter.

Great recipe Great cornbread! We all loved it and ,yes, we made the honey butter also. Yum! I had Red jalapenos also and with the green ones it gave it a colorful Christmas look although it's July. Thanks!

Fantastic recipe! I didn’t have milk so used half and half cut either water. Also used candied jalapeños that I made a few weeks ago and stored in the refrigerator. Moist and tangy. Will definitely make again.

Could you add cheese to the cornbread? Have successfully made this twice strictly to the recipe, but wondering how off balance it would be to add a cup of grated cheese. I might give it a go

We have a local bbq restaurant chain, Jack Stack in KC, and one of the things they're known for is their jalapeño corn bread. I definitely think this is better than that. Thank you!

I just had this for a cookout and it was a huge hit! I'm actually making a second batch tonight because everyone was commenting that it was sad there was so much leftover meat and no cornbread to go with it. 

I did 1.5 TB honey instead of the maple syrup.

This was delicious and I used a tablespoon of honey instead of syrup. So easy.Thank you

I made these into muffins and they turned out very moist and flavorful. Most cornbread I’ve eaten are usually so dry and crumbly but this recipe is the complete opposite! I substituted honey for maple syrup and enjoyed the subtle sweetness.

I just made some.  It is awesome.  I didn't have any maple syrup and so, having considered it's viscosity, I used honey and just halved the amount.  It worked marvelously!

Our delicious cheddar Jalapeño Cornbread recipe only takes 15 minutes, and is made moist and flavorful from the buttermilk, honey and cheddar cheese.

yellow cornmeal

brown sugar

unsalted butter (, melted and slightly cooled)

Tablespoons honey

jalapeño peppers (, seeded and minced)

cheddar cheese (,

Dry Ingredients: Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.

Wet Ingredients: In another bowl, mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.

Combine: Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it&#39;s okay if there are a few lumps.

Bake: Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Oh, we also added frozen corn. Delicious!

This was a hit. Perfectly moist and fluffy. We omitted the cheddar cheese (personal preference) and used whole milk instead of buttermilk and I wouldn’t have known the difference with the milk differences. We baked it in a skillet and did half with jalapeños and half without for our toddler. We will be making this again! Thank you!

I made this last night. After 30m it was still completely wet in the middle. I had thought it was done so I pulled and tried to slice and it was a mess. I baked another 20m and it was better but still very moist and dense in the center.

Any ideas?

oh my gosh.....this recipe is AMAZING!  NOTE:  If you do not use fresh &nbsp;jalapeño peppers&nbsp;and if you substitute something else for buttermilk, it will not be as delicious.

Yummy! One of the best pans of cornbread that I’ve ever made! My family enjoyed it so much. Thank you.

Is it ok to skip the brown sugar? Being diabetic, trying to keep this low sugar as possible.
Thanks!

Made this tonight and it was so good! I used a cast iron skillet and put some butter in it and set oven to broil until the pan got really hot. Will def make this recipe again!

https://content.jwplatform.com/videos/kbzNPk8P.mp4

This cheddar Jalapeño Cornbread recipe is moist and packed full of flavor! It only takes 15 minutes to prep and everyone will think you got it from a restaurant! Enjoy it with chili or your favorite soup!

Jalapeno Cornbread

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