Jalapeno Cornbread

Get ready for a cornbread that’s got some serious attitude! This Jalapeno Cornbread is moist, buttery, and packed with a gentle heat that’ll have you reaching for just one more slice.

With a slight crunch on the outside and a soft, cheesy inside, it’s a bold twist on the classic southern staple. Perfect for a family dinner, BBQ, or whenever you want to add a little spice to your table.

Ingredients

No-salt butter
Eggs
Buttermilk
Cornmeal
All-purpose flour
Sugar
Baking powder
Baking soda
Salt
Shredded pepper jack cheese
Jalapenos, diced

Why Each Ingredient is Needed

Butter: Adds moisture, richness, and a deliciously crispy edge when baked in a cast iron skillet.
Eggs: Help bind everything together and give that classic cornbread texture.
Buttermilk: The secret to tender, moist cornbread with a slight tang to balance the heat of the jalapenos.
Cornmeal: Adds the corny texture and flavor that makes cornbread, well… cornbread!
Flour: Helps give structure to the bread, balancing out the cornmeal for the perfect crumb.
Sugar: Adds a slight sweetness to balance the spice and tang, giving it that signature cornbread flavor.
Baking Powder and Baking Soda: These are the rising agents to keep your cornbread from being too dense, making it soft and fluffy.
Salt: Enhances all the other flavors, so you get that balanced, savory-sweet bite.
Pepper Jack Cheese: Melty, spicy cheese that adds creaminess and a kick with every bite.
Jalapenos: The star of the show! These little green gems add flavor, crunch, and a bit of heat without overpowering the whole dish.

How to Make Jalapeno Cornbread

Preheat your oven to 375°F, and drop 6 tablespoons of butter right into a cast iron skillet. Let the skillet and butter heat up in the oven as it preheats—this will give the cornbread that crispy edge we love. In a mixing bowl, whisk together your cornmeal, flour, sugar, baking powder, baking soda, and salt until well-combined.

Stir in the buttermilk, eggs, and the last 2 tablespoons of melted butter, mixing until just blended. Fold in the shredded pepper jack cheese and diced jalapenos, evenly distributing them through the batter.

Carefully pull the hot skillet out of the oven (watch out for that hot handle!) and pour in the cornbread mixture, spreading it evenly. Bake for 35-40 minutes, until the top is golden and a toothpick comes out clean. Slice it up and serve warm!

FAQs

Can I use a different cheese?
Absolutely! Cheddar, Colby, or even Monterey Jack would work well here if pepper jack isn’t your thing.

What if I don’t have buttermilk?
No worries! Mix a cup of milk with a tablespoon of white vinegar or lemon juice, and let it sit for 5 minutes. Voilà, DIY buttermilk!

Can I make this less spicy?
Yes! You can either remove the seeds from the jalapenos or swap in milder peppers like green bell peppers. Or, use fewer jalapenos.

How do I know it’s done?
It’s ready when the edges are golden, and a toothpick inserted into the center comes out clean.

Fun Places to Serve This Cornbread

This cornbread is a hit at summer BBQs, family gatherings, potlucks, or even as a side dish for taco night. Pair it with chili, fried chicken, or a cozy bowl of soup. Bring it to your next picnic for a surprising twist, or serve it alongside some honey butter for brunch!

How to Store Leftovers

Store any leftover cornbread in an airtight container in the fridge for up to 3 days. To reheat, pop a slice in the microwave for 20 seconds, or wrap it in foil and warm it in a 350°F oven for 5-10 minutes for that fresh-from-the-oven taste. You can also freeze it in individual slices wrapped tightly in plastic wrap and foil for up to 2 months.

Tips for Making This Recipe with Kids

Kids love helping with this recipe! Let them whisk the dry ingredients together, fold in the cheese and jalapenos, or carefully pour the batter into the skillet (with an adult’s supervision, of course). And don’t forget to let them sprinkle on a little extra cheese on top if they like. It’s a great recipe to teach measuring, mixing, and simple baking steps!

Why This Recipe Works

This Jalapeno Cornbread is all about balance. The sweetness of the sugar and cornmeal works beautifully with the mild heat from the jalapenos and the creamy, spicy kick from the pepper jack cheese. Baking it in a cast iron skillet gives you a perfectly crisp edge that contrasts with the soft, fluffy center.

Plus, the buttermilk adds tang and tenderness that makes each bite melt in your mouth. This cornbread is everything: it’s savory, a little spicy, and deliciously comforting—a perfect addition to any meal!

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