If you love cornbread and you appreciate a little extra kick to your food, jalapeño cornbread is where it’s at! This sweet and spicy recipe is made in about 30-minutes with jalapeños, bell pepper, corn, cornmeal, sugar, and flour. Top it with butter and serve warm!
Jalapeño Cornbread: Cornbread With a Punch
In our home, we eat anything we can spicy. Whether it be sprinkling on some hot sauce or shaking on some red pepper flakes, we like the added punch. To the point that sometimes we willingly put ourselves through some torturously spicy experiences.
For example, every Christmas for the last several years, our family buys some of the hottest hot sauces we can find, we pour little bits of each on a plate, and whoever dares dips a chicken nugget into each one and gives them a try. Needless to say, people are crying, cups of milk are downed, and it’s a ridiculous time. While this Jalapeño Cornbread recipe doesn’t pack that much of a punch, it’s the perfect combination of spicy and sweet. It definitely ticks the ‘spicy’ box off the list if that’s your thing.
Homemade Jalapeño Cornbread
The first time I had Jalapeño Cornbread I was not expecting the spice. I had already added my usual spicy additions, dipped it in some hot sauce, and then I took a bite. It was a mouthful of spiciness (lol), but the flavors of the cornbread came through! It was so so good, and every bite I had after that required zero added spice. It’s the perfect balance of sweet, spicy, and savory.
What’s so nice about cornbread in general is, it’s such an easy make. If you want to impress your friends while putting very minimal effort into a side dish, shoot for cornbread. And if you have friends/family who love spice like my family? This recipe is an amazing option. I personally am not a fan of raw jalapeños in my food, but cooked jalapeños mixed in with other tasty ingredients is always delicious! So, if you have friends who have a personal preference against jalapeños, they may unexpectedly love this, too!
Not into spiciness? Try my Mexican Cornbread that’s a takes a different, non-spicy spin on cornbread 🙂 Find the recipe here.
What to Eat With Jalapeño Cornbread
Here’s some delicious pairing ideas to serve alongside your jalapeño cornbread:
- A warm serving of Mexican Chicken Tortilla Soup. Find the recipe here.
- A hearty bowl of Mexican Chile Colorado! Find the recipe here.
- Alongside carne asada, rice, beans, avocado, and grilled Mexican onions! Yum!
- Solo! Eat it all on its own, topped with my creamy honey butter! Find the recipe here.
Did You Like This Jalapeño Cornbread Recipe?
What’d you think of this cornbread with a kick? Did you love it? If so, please share your love for it in the comment section below, so other spice-lovers can enjoy it, too! And if you made any adjustments to the ingredient list, share it! We love to hear how you make these recipes your own, and sometimes even improve them in ways I would’ve never thought of 🙂
Jalapeño Cornbread
Ingredients
- 1/4 cup jalapeños, seeded and chopped fine
- 1/4 cup bell peppers chopped fine (reserve a bit for topping)
- 1/4 cup organic corn, canned or fresh
- 1 1/4 cup cornmeal
- 1 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1 1/2 tsp salt
- 1/2 cup milk (or water)
- 1/2 cup olive oil
- 4 eggs, large and beaten lightly
- 1/2 cup cheddar cheese, shredded
Instructions
- PREP: Preheat your oven to 350°F, and place 10-inch cake pan or cast-iron skillet inside while it heats up.
- COOK: In another skillet over medium heat, add jalapeños, bell peppers, and corn. Cook until wilted, about 3-5 minutes. Remove from heat and let fully cool.1/4 cup jalapeños,, 1/4 cup bell peppers, 1/4 cup organic corn,
- MAKE BATTER: In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt.In another medium bowl, combine egg, milk, and oil. Whisk together to combine.Pour the medium bowl of wet ingredients into the large bowl with dry ingredients and mix to combine. Then fold in the cooked bell peppers, jalapeños, and corn, then mix in the cheese.1/4 cup jalapeños,, 1/4 cup bell peppers, 1/4 cup organic corn,, 1 1/4 cup cornmeal, 1 3/4 cup all-purpose flour, 3/4 cup granulated sugar, 1 tbsp baking powder, 1 1/2 tsp salt, 1/2 cup milk, 1/2 cup olive oil, 1/2 cup cheddar cheese,, 4 eggs,
- BAKE: Remove the preheated pan/skillet from the oven with a potholder, and grease it with butter. Then pour the batter into the buttered pan/skillet, sprinkling the reserved bell peppers and jalapeños on top. Bake for 20 to 24 minutes, or until a toothpick comes out clean.
- COOL & SERVE: Let it cool for about 15 to 20 minutes, then slice and serve! Enjoy!
Notes
- MAPLE SYRUP: You can use 1/4 cup maple syrup in place of the granulated sugar. Just be sure to add the maple syrup to the medium bowl of wet ingredients, instead of with the dry ingredients.
- SCALLIONS: You can use scallions in addition to or in substitution of the bell peppers. Same measurement if replacing, if using in addition to, then do 1/8 cup finely chopped scallions and 1/8 cup finely chopped bell pepper.
- WATER: You can use water in substitution for the milk.
- BUTTERMILK: You can use buttermilk in substitution for the regular milk.