While I’ve been baking this Easy Jalapeño Cornbread for years, one of my fondest food memories takes me back to a family trip to Disney World. We were hungry, tired, and ended up with fried chicken and mini cornbread at lunch. It wasn’t anything fancy, but something about the moment —the smiles, the sun, the excitement — made it unforgettable. Sometimes, the magic of a dish is in the memory.
This cornbread brings both flavor and simplicity to the table. It’s buttery, just a little sweet, and finished with the gentle heat of diced jalapeño. I use a cast iron pan for that signature crust, but a baking dish works just as well. Whether you pair it with chili, fried chicken, or just enjoy it with a bit of butter, this one’s a winner.
The best part? It’s a great base recipe. Add cheese, corn kernels, or crumbled bacon and make it your own.
Ingredient Guide
- All-Purpose Flour: Provides structure and lightness.
- Cornmeal: The heart of the recipe, adding texture and flavor.
- Baking Soda: Helps the batter rise.
- Salt: Enhances flavor throughout.
- Jalapeño Pepper: Gives a subtle spicy kick.
- Sugar: Balances the savory and gives a touch of sweetness.
- Butter: Adds richness and helps develop a crisp edge in the pan.
- Eggs: Bind the batter and create a soft crumb.
- Buttermilk: Keeps the cornbread moist and tender.
Cooking Notes from the Kitchen
- Preheat the skillet with butter for a golden, crispy edge.
- Don’t overmix the batter; stir just until the flour disappears.
- If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 cup milk and let sit for 5 minutes.
- Let the cornbread rest before slicing to help it hold together.
Shopping Made Easy
- Look for cornmeal in the baking aisle; medium or fine grind works best.
- Fresh jalapeños are in the produce section; choose firm, green peppers.
- If buttermilk isn’t available, use a homemade substitute with lemon juice or vinegar.
- A cast-iron skillet isn’t essential, but it adds great texture and presentation.
Can I make this without jalapeño?
Yes! Leave it out for a classic cornbread, or swap in mild green chilies for a gentler flavor.
What’s the best way to store cornbread?
Store wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.
Can I freeze cornbread?
Absolutely. Let it cool completely, wrap in foil or plastic wrap, and freeze for up to 2 months.
What meals go well with jalapeño cornbread?
It pairs beautifully with chili, soups, barbecue, or even a simple fried egg breakfast.
Can I use a different type of pepper?
Sure, try serrano for more heat or poblano for a milder taste.
Easy Jalapeño Cornbread
Ingredients
Method
- Preheat oven to 350°F (177°C). Melt butter in a cast iron pan over low heat. Add diced jalapeño and cook for 1 minute to soften and infuse flavor. Let cool slightly.
- In a large bowl, whisk the cooled butter with buttermilk, eggs, and sugar until smooth.
- In a separate bowl, mix cornmeal, flour, baking soda, and salt. Add to the wet ingredients and stir until just combined.
- Pour the batter into the greased skillet or baking dish. Smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
