Jalapeño Cornbread
Cheesy Jalapeño Cornbread video (scroll down for recipe)
This is a spicy (not sweet) jalapeño cornbread recipe with fresh jalapeños, corn kernels and Cheddar cheese. Serve this special cornbread with chili
, soup or beef stew
, or pretend you’re in the Olde West and have it for breakfast with a smear of butter and a drizzle of honey! And a beer! Or a cuppa joe. Depending.
If you’re out of buttermilk, substitute regular milk (non-dairy milk works, too) with a teaspoon of vinegar or lemon juice mixed into it. In a pinch, you can also mix plain yogurt with water to get a buttermilk-like substitute.
To double-up on jalapeño goodness, serve this with jalapeño butter!
Cheese Jalapeño cornbread recipe
PrintJalapeno Cornbread
- Cook Time: 20 mins
- Total Time: 20 minutes
- Yield: 8 1x
Ingredients
- 2 tablespoons butter or bacon grease
- 1 cup corn meal
- 1 cup whole wheat flour (or white flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 egg
- 1 1/4 cups buttermilk
- 1 jalapeño, minced (remove seeds first for less heat)
- 1/2 cup grated Cheddar or pepperjack cheese
- 1/2 cup corn kernels (thawed and drained first if frozen)
Instructions
- Preheat oven to 400º F. Melt the butter or fat in a cast iron skillet (or 8×8″ square pan).
- Whisk together dry ingredients in a bowl.
- Whisk egg and buttermilk in another bowl or large measuring cup.
- Briefly mix the wet ingredients into the dry ones, then add jalapeno, cheese and corn and mix completely. Pour the batter into the skillet.
- Bake for 20-25 minutes.
- Cut into 8 wedges (or 9 squares).
- Serve warm with butter.
19 responses to “Jalapeño Cornbread”
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I have not commented in a long time but I love love cornbread. Thank you hilah for all your work.
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Thanks, Brady! 🙂
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Made this today for lunch to accompany a chicken tortilla soup, absolutely gorgeous! Thanks Hilah!
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Marvelous! Great to hear, David.
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I’m so excited to find this. My daughter is coming home for a quick spring break visit and requested TexMex. Told eldest daughter that I was making this for her sister and she’s requested I send some back. Looks like I’ll be making a double batch!
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Ha! That’s wonderful, Susan! 😀 Hope both your girls enjoy!
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That looks great. But for the love of god, get that skillet handle over the counter so you don’t burn yourself or knock the pan on the floor! ; ) #safetyfirst
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I DO need a silicon handle cover!
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Hi Hilah!
I’ve recently gotten really into watching cooking / baking videos on Youtube and am so glad I have, since people like you make it so easy and clear on how to whip things up in the kitchen! I tried out this recipe and was kind of afraid since other corn bread recipes were a total flop for me in the past. It came out great and I wanted to thank you! It’s delicious. I hope you have a wonderful day. 🙂
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That makes me glad, Catherine. Thanks for writing!
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Hey,
Like a lot of people, I assume, I first discovered you from the old Project Rant videos years back, and stumbled across Hilah Cooking not long after you started it. Never been a big cook, but I’ve started getting into it recently (found out how easy it is to make homemade bread, so I expect that I’ll be dead soon). Looking forward to trying out this recipe.
Good luck with everything,
TS -
Love your channel. I would like to try this recipe. Is it possible to give the flour and cornmeal weight in grams instead of volume.
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Hi Rosy!
1 cup of flour is about 120 grams and 1 cup of cornmeal is about 120 grams
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I’m kind of disappointed. The bread looks great, moist but not a lot of flavor. I had to check the recipe to make sure I hadn’t left anything out. I didn’t have butter milk so I used regular milk, and I usually use Jiffy mix and add like a tablespoon of sugar. Maybe next time I will try that.
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Sorry it didn’t work for you. Unless you sour the regular milk with some vinegar or lemon juice, you really can’t sub it for buttermilk.
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i love your recipe – it was so simple and baking it in a cast iron pan made all the difference!! paired it with beef chili! thank you!
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Great to hear, Cathy! 🙂
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the first attempt, it didn’t have enough flavor for me. On second attempt, I added 1/4 t-spn of salt and 2 tablespoons of sugar, can really taste the ingredients. I think was the salt that did it.
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So easy and delicious. Thank you.
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