Jalapeno Cornbread Recipe

Jalapeno Cornbread Recipe

How To Make Jalapeno Cornbread

For a savory bread with a kick of spice, try this jalapeno cornbread recipe. It’s easy to put together and is brimming with delicious flavors.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 2tspoil
  • 1cupall purpose flour
  • 1cupcornmeal
  • 2tbspgranulated sugar
  • tspbaking powder
  • ½tspbaking soda
  • ½tspsalt
  • 1cupbuttermilk
  • ½cupbutter,melted
  • 2largeeggs
  • cupscheddar cheese,shredded, divided
  • ½cupstyle corn,creamed
  • 2jalapeños,seeded and diced, optional extra slices for top


  1. Place oil in a 9 or 10 inch cast iron skillet (or grease a 9×9 inch pan with cooking spraand place skillet in the oven and preheat it to 400 degrees F.

  2. In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.

  3. Add the buttermilk, melted butter, and eggs and mix until combined. Fold in 1 cup of cheese, corn, and diced jalapenos.

  4. Remove the skillet from the oven. Rotate the pan so the oil gets on the sides of the pan (or use a heat proof pastry brush).

  5. Pour batter in pan, top with sliced jalapeños and remaining 1/2 cup cheese, and place in the oven. Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes before slicing.


  • Calories: 393.11kcal
  • Fat: 23.09g
  • Saturated Fat: 12.82g
  • Trans Fat: 0.77g
  • Monounsaturated Fat: 6.45g
  • Polyunsaturated Fat: 1.63g
  • Carbohydrates: 34.66g
  • Fiber: 1.47g
  • Sugar: 5.78g
  • Protein: 11.99g
  • Cholesterol: 103.47mg
  • Sodium: 386.81mg
  • Calcium: 280.07mg
  • Potassium: 163.55mg
  • Iron: 2.01mg
  • Vitamin A: 191.29µg
  • Vitamin C: 5.07mg
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