Perfectly crumbly and moist, this Jalapeno Cornbread recipe is an easy twist on your classic cornbread recipe. Made with honey and chopped jalapeno, it offers just the right amount of heat.
Easy Jalapeno Cornbread Recipe
Jalapeno cornbread offers a spicy twist on your classic cornbread recipe, with the addition of diced jalapenos. It’s wonderfully crumbly and moist, thanks to the buttermilk, and super easy to make. It really only takes a few more ingredients than a basic cornbread recipe too.
I love the balance of flavors in this recipe, with the addition of both honey and jalapeno. It adds a kick but not too much of a kick, still keeping this recipe family-friendly and one most people will enjoy.
If you love cornbread as much as we do, be sure to check out my Jiffy cornbread, cornbread muffins, cornbread dressing, and cowboy cornbread casserole too.
Why You’ll Love This Cornbread With Jalapeno Peppers
Here are a few reasons why my family loves this jalapeno cornbread recipe.
- Quick and easy. It takes less than 10 minutes to prep this side dish and about 20 minutes in the oven. By the time your entree is done, this will be too.
- Perfectly spicy and sweet. This jalapeno cornbread offers the perfect balance of sweet and spicy flavors. It has just the right amount of heat from the jalapenos, which is balanced by the sweet honey flavor.
- Pairs well with soups and chili. This cornbread recipe is a wonderful side for pretty much any soup, stew, or chili. It’s perfect for soaking up every bit of broth.
What You’ll Need
This jalapeno cornbread recipe is made with the same ingredients as regular cornbread, with the addition of honey and jalapenos. Scroll down to the recipe card below for measurements.
- Butter – Unsalted, as we’re adding salt separately.
- Sugar
- Cornmeal – Adds the corn flavor and texture to the cornbread.
- Flour
- Baking powder – Helps the cornbread rise.
- Salt – Enhances the other flavors.
- Honey – Adds the sweet honey flavor to balance the jalapeno.
- Eggs
- Buttermilk – Adds flavor and creates a more tender crumb.
- Jalapenos – Chopped. Remove the seeds for less spice in the cornbread.
How to Make Jalapeño Cornbread
It takes just a few minutes to prep this cornbread recipe with jalapenos. Scroll down to the recipe card below for more detailed instructions.
- Make the batter. Beat the butter and sugar until smooth. In a separate bowl, combine the dry ingredients and in a third bowl, stir together the buttermilk, honey, and eggs. Add half of the milk mixture then half of the dry mixture to the butter and repeat, whisking after each addition. Stir in the jalapenos.
- Bake. Pour the batter into a pan lined with parchment paper with an overhang. Bake for 25 minutes. Cool for 20 minutes before slicing.
Tips for Success
Here are a few things to keep in mind when making jalapeno cornbread.
- Extend parchment paper over the edges of the pan. I like to leave about 3″ hanging on two sides of the pan, so it’s easy to lift the cornbread out at the end.
- Can I use a larger pan? Yes, you can use a 9×13 pan but it will produce a thinner bread. You may need to reduce the baking time.
- Cool before slicing. Let the jalapeno cornbread cool for about 10 minutes in the pan before removing and slicing to allow the bread to set a bit first.
Serving Suggestions
One thing I love about this jalapeno cornbread is that it can be eaten at pretty much any time. It’s a lovely savory addition to breakfast with bacon and eggs or a dinner side dish to chicken.
My favorite way to serve it, though, is with soup or chili. Whether it’s a classic easy chili recipe, Cincinnati chili, or white chicken chili, this jalapeno cornbread is perfect for dipping.
Proper Storage
Store leftover jalapeno cornbread in an airtight container or ziploc bag on the counter. It will stay fresh for 2-3 days.
More Jalapeno Recipes
- Jalapeno Popper Chicken
- Jalapeno Cheddar Bread
- Artichoke Jalapeno Dip
- Jalapeno Cheese Ball
- Bacon Jalapeno Popper Dip
Honey Jalapeno Cornbread
Ingredients
- 2/3 cup unsalted Butter softened
- 1/3 cup granulated Sugar
- 1 3/4 cups Cornmeal
- 1 1/2 cups All-purpose flour
- 4 1/2 tsp Baking powder
- 3/4 tsp Salt
- 1/3 cup Honey
- 3 large Eggs
- 1 2/3 cups Buttermilk
- 1 cup Jalapenos chopped
Instructions
- Preheat oven to 400° and grease a 9 x 9″ baking dish. (can use a 9×13 but it will produce a thinner bread) Line bottom of the dish with parchment paper with 3″ extensions on end for lift.
- Beat butter and granulated sugar together in a large bowl until smooth. In a separate bowl, combine cornmeal, flour, baking powder, and salt. In a third bowl stir together buttermilk, honey, and eggs. Add ½ of the milk mixture, then ½ of the dry mixture into the sugar/butter mixture, whisking after each addition. Repeat with the rest of the ingredients. Stir in the jalapenos to taste. Spread mixture evenly into the prepared baking dish.
- Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted in the middle comes out clean. Let cool on a wire rack for about 20 minutes before slicing.
Last Step:
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