Jalapeño Cornbread is the perfect blend of sweet, spicy, and savory, with a golden crust and tender crumb. Fresh jalapeños add a subtle kick, while the cornmeal brings a delightful, slightly gritty texture that’s utterly satisfying. This recipe comes together in just 35 minutes, making it an ideal side for weeknight dinners or last-minute gatherings.
Each bite offers a burst of flavor, from the buttery richness to the zesty heat that lingers just enough to excite your palate. Whether paired with chili, soup, or enjoyed on its own, this cornbread is a crowd-pleaser. Its quick prep and bake time mean you can whip up something special without spending hours in the kitchen.
Ingredients for Jalapeño Cornbread
- 1 cup cornmeal
- 1 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 cup almond milk (or any milk of your choice)
- 1 large egg
- ¼ cup maple syrup (or honey as a substitute)
- ¼ cup extra-virgin olive oil (or any neutral oil like vegetable or avocado oil)
- 4 scallions, chopped (reserve some for topping)
- ¾ cup seeded and diced jalapeño peppers (about 2 to 3 peppers, reserve some for topping)
- ¾ cup shredded cheddar cheese (or any cheese you prefer)
- 1 tablespoon butter (for greasing the pan)
- Honey Butter (for serving, optional)
Step-by-Step Instructions
- Preheat the oven to 350°F and place a 10-inch cast-iron pan inside to heat up.
- 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 until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Fold in the chopped scallions, diced jalapeños, and shredded cheese.
- Using an oven mitt, carefully remove the preheated skillet from the oven. Grease the pan with the 1 tablespoon of butter.
- Pour the batter into the skillet and sprinkle the top with the reserved scallions and jalapeños.
- Bake for 20 to 24 minutes, or until the center springs back to the touch and a toothpick inserted comes out clean.
- Let cool for at least 20 minutes before slicing.
- Serve warm with honey butter on the side, if desired.
Spice It Up: Sauce and Topping Ideas
While honey butter is a classic pairing for jalapeño cornbread, consider adding a dollop of spicy sriracha mayo or a drizzle of chipotle-infused honey for an extra kick. For a creamy contrast, serve with a side of cool avocado crema made with mashed avocado, lime juice, and a pinch of salt.
Perfect Pairings: Serving Suggestions
This jalapeño cornbread shines as a side dish for hearty meals like chili con carne, smoky BBQ ribs, or a comforting bowl of soup. It also makes a great addition to brunch, paired with scrambled eggs and crispy bacon. Don’t forget to slice it into wedges for easy sharing!
Keep It Fresh: Storage and Reheating Tips
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, wrap slices in foil and warm in a 300°F oven for 10 minutes, or pop them in the toaster for a quick crisp. For longer storage, freeze individual slices wrapped in plastic wrap and thaw as needed.
Mix It Up: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap the cheddar for pepper jack cheese for extra spice, or use buttermilk instead of almond milk for a tangier flavor. For a vegan version, replace the egg with a flax egg and use dairy-free cheese. You can also add corn kernels for a sweeter, crunchier texture.
Cast-Iron Magic: Equipment Guidance
Using a preheated cast-iron skillet is key to achieving that golden, crispy crust. If you don’t have one, a 9-inch round baking pan works too—just preheat it in the oven before adding the batter. Remember to handle the skillet with care, as the handle stays hot even after removing it from the oven!
Jalapeño Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 cup almond milk
- 1 large egg
- ¼ cup maple syrup
- ¼ cup extra-virgin olive oil or any neutral oil
- 4 scallions, chopped, reserve some for topping
- ¾ cup seeded and diced jalapeño peppers, 2 to 3 peppers, reserve some for topping
- ¾ cup shredded cheddar cheese
- 1 tablespoon butter, for greasing the pan
- Honey Butter, for serving
Instructions
- 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.