This Jalapeno Cornbread recipe is savory and slightly spicy with the kick of diced jalapenos and sautéed onions. With a simple preparation that takes just 15 minutes, you’ll have the perfect side for a variety of meals.
The golden-brown crust gives way to a moist and flavorful center, blending the sweetness of cornbread with the heat of the jalapeños.
I love whipping up this Jalapeno Cornbread in a cast iron skillet - it's the perfect side dish with just the right amount of heat.
The prep is easy, and in just about 45 minutes, you've got this golden beauty that's both comforting and delicious. To save time, I chop up the jalapenos and onions while my cast iron skillet is heating up, then mix up the dry ingredients while the veggies are sizzling.
The result is a moist, slightly sweet cornbread with a kick, and the crust has this satisfying crunch.
And if there are any leftovers (rarely happens), I love to toast a slice and slather it with butter the next day. It's comfort food at its best, without the fuss.
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Oil: Helps sauté the jalapenos and onions, bringing some richness to the cornbread.
- Jalapenos: The star of the show, giving the jalapeno cornbread a kick without stealing the spotlight. Dice them up for that subtle heat.
- Onion: Works with the jalapenos to create a savory note and a bit of texture.
- Cornmeal: The backbone of the dish, lending a hearty, slightly gritty texture and a sweet corn flavor.
- All-purpose Flour: Teams up with the cornmeal, giving structure to the cornbread without overshadowing its corny goodness.
- Baking Powder: The behind-the-scenes hero that makes the cornbread rise and get that perfect fluffiness.
- Salt: Balances the sweetness, enhances the savory elements, and just makes everything taste right.
- Sugar: Adds a touch of sweetness, making the jalapeño cornbread a bit more interesting without turning it into dessert.
- Eggs: Bind everything together, creating a cohesive texture and adding richness.
- Milk: Keeps things moist and provides a creamy backdrop for all the flavors to mingle.
- Add cheese. Fold in a cup of shredded cheddar or pepper jack cheese into the batter. The melted cheese adds gooey goodness to every bite.
- Drizzle with honey. Drizzle honey over the top of the batter before baking for a sweet contrast to the jalapeños. It's a tantalizing blend of sweet and heat
- Add bacon. Everything's better with bacon, right? Crisp up some bacon, crumble it, and sprinkle it into the batter. The smoky, salty flavor complements the jalapeños beautifully.
- Add whole corn kernels. Toss in a cup of drained, canned whole kernel corn for added texture and a burst of sweetness.
How To Make Jalapeno Cornbread
Begin by preheating your oven to 375º. In a 10-inch cast iron skillet over medium heat, add a tablespoon of oil.
Dice the jalapenos (seedless) and half an onion. Sauté them until softened, approximately 5 minutes. Set aside when done.
In a large mixing bowl, combine cornmeal, flour, baking powder, a pinch of salt, and sugar. Thoroughly mix these dry ingredients.
Form a well in the center of the dry mix and crack the eggs into it. Gently whisk the eggs without fully incorporating them into the dry mixture.
Pour in the oil and milk, stirring until just combined. Avoid overmixing; the goal is a batter, not an exhaustive mix.
Add the sautéed jalapenos and onions to the mix. Gently fold them in until evenly distributed.
Transfer the mixture back into the hot skillet. Bake in the preheated oven for about 30 minutes. Use a toothpick to check doneness; if it comes out clean, it's ready.
Allow it to cool before slicing. Now, you're ready to enjoy your Jalapeno Cornbread!
Storing and Freezing
Store: If you're planning to enjoy the cornbread within a day or two, you can keep it at room temperature, covered with plastic wrap or in an airtight container. This helps maintain its moisture and freshness.
For longer storage (up to 4 days), transfer the cooled cornbread to the refrigerator. Wrap it tightly with plastic wrap or place it in an airtight container. Before serving, you can warm it up in the oven or microwave.
Freezing: Cut the cornbread into slices, wrap each slice in plastic wrap, and then place them in a freezer bag. Jalapeno cornbread will last up to 3 months in the freezer. Thaw individual slices in the fridge or reheat them directly in the oven.
Recipe Tips For Making Cornbread
- When combining the wet and dry ingredients, less is more. Use gentle folds to make sure you get a tender cornbread, not a tough one.
- The cast iron skillet is a game-changer. Preheat it in the oven before pouring in the batter - that sizzle when it hits the hot skillet is the secret to that fantastic crust.
- Use the toothpick test wisely. I check the center and a bit towards the edges. If it comes out clean, you're good. But if there's a crumb or two clinging on, that's okay - just not wet batter.
- Let it cool a bit before slicing. It's tempting to dive in right away, but a little patience ensures cleaner slices. A serrated knife works wonders here.
Can I use buttermilk instead of regular milk?
Definitely! Buttermilk adds a tangy flavor and contributes to a moist texture.
Can I make this cornbread without a cast iron skillet?
I love my cast iron skillet, but it’s not completely necessary. Any oven-safe skillet, baking dish, or cake pan will work just fine.
If you need more bread recipes, here are a few of our favorites.
Get ready for a taste bud fiesta with this Cast Iron Skillet Jalapeño Cornbread! It's a golden, slightly sweet masterpiece with a little bit of heat, pairing perfectly with all your favorite comfort foods. You're going to love it!
Jalapeno Cornbread Recipe
- 1-2 Tablespoons oil
- ½ cup jalapeños, diced
- ½ of an onion, diced
- 1½ cups cornmeal
- 1½ cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ⅔ cup sugar
- 4 eggs
- ½ cup oil
- ¾ cup milk
- Preheat the oven to 375ºF.
- Heat one to two Tablespoons of oil in a 10-inch cast iron skillet over medium heat. Carefully swirl the oil around to coat the bottom and sides.
- De-seed jalapeno and dice until you get half a cup. Then, dice the onion.
- Sauté the jalapenos and onion in oil until softened, about 5 minutes. Remove from the skillet and set aside.
- Place skillet in the oven to heat while mixing the cornbread batter.
- Combine the cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl.
- Make a well in the center and add eggs. Whisk the eggs to break them up without mixing them into dry ingredients.
- Add in the oil and milk and stir all ingredients until the batter is just mixed.
- Stir in the jalapenos and onions.
- Carefully remove skillet from oven. Pour into a hot skillet and bake in a preheated oven for about 30 minutes, until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool for 10 to 15 minutes before slicing.
- Serve and enjoy!