Name: Jalapeño Cornbread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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 (about 2 to 3 peppers, reserve some for topping); ¾ cup shredded cheddar cheese; 1 tablespoon butter (for greasing the pan); Honey butter (for serving)

If you’re on the hunt for a cornbread recipe that’s bursting with flavor and just the right kick, you’ve got to try this Jalapeño Cornbread Recipe. I absolutely love how it blends the sweetness of maple syrup with the spicy warmth of fresh jalapeños, keeping every bite moist and tender. Whether you’re serving it as a side for chili or just craving something cozy and comforting, this recipe is fan-freaking-tastic—and I can’t wait to share every tip I’ve learned with you!

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Why You’ll Love This Recipe

Balanced Sweet & Spicy: The maple syrup sweetens just enough to offset the jalapeño heat—making it approachable for everyone.
Moist and Tender Texture: Thanks to almond milk and oil, this cornbread never dries out, even if you’re making it ahead.
Easy Cast-Iron Skillet Method: Using a hot skillet helps create those irresistibly crispy edges I’m sure you’ll adore.
Customizable Heat Level: You can adjust the jalapeños to suit your spice tolerance, so it’s perfect for any occasion.

A round yellow cornbread with green jalapeño pieces mixed inside and on top, baked in a dark pan and cut into square slices. One square is being lifted, showing a soft and crumbly inside with green jalapeño pieces visible. The pan sits on a white cloth with thin black stripes, on a white marbled surface. Nearby are three whole green jalapeños, a small white plate with more chopped green jalapeños, and a small bowl of creamy butter with a knife resting on the side. A piece of cornbread is on a simple white plate at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Jalapeño Cornbread Recipe calls for simple ingredients that come together beautifully. When I first gathered everything, I loved how versatile these pantry staples were—perfect balance of flavors and textures that make this cornbread stand out.

Cornmeal: Provides that classic cornbread flavor and texture—look for medium grind for the best crumb.
All-purpose flour: Adds structure to the bread, helping it hold together nicely.
Baking powder: Ensures your cornbread rises and stays fluffy.
Sea salt: Just a pinch to enhance all the other flavors.
Baking soda: Works with buttermilk acidity replaced here by almond milk for gentle lift.
Almond milk: A mild dairy-free twist that keeps things tender—but you can swap in regular milk if you prefer.
Egg: Binds everything together for a perfect texture.
Maple syrup: Adds a subtle sweetness that complements the heat.
Extra-virgin olive oil or neutral oil: Adds moisture and richness without overpowering.
Scallions: Fresh, mild onion flavor that brightens the bread—reserve some for a pretty topping.
Jalapeño peppers: Key for that spicy kick—seed and dice for balanced heat and texture.
Cheddar cheese: Sharpness brings depth of flavor and melty goodness.
Butter: For greasing your pan and adding buttery richness.
Honey butter: Totally optional, but trust me, slathering this on warm slices is where all the magic happens.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Jalapeño Cornbread Recipe is how easy it is to tweak. I’ve played around with toppings and add-ins based on what I have, and each time it turns out fantastic—giving you space to make it your own.

Cheese Swap: I’ve swapped cheddar for pepper jack when I wanted an even spicier, creamier flavor and it works beautifully.
Dairy Options: Feel free to use regular milk or buttermilk instead of almond milk for richer flavor, especially if you don’t need it dairy-free.
Heat Level: For milder cornbread, reduce jalapeños or remove seeds; for more heat, add extra or include some serrano peppers.
Sweetener Substitute: I sometimes use honey instead of maple syrup, which adds a different kind of sweetness that pairs nicely.

How to Make Jalapeño Cornbread Recipe

Step 1: Preheat & Prep Your Skillet

First things first—set your oven to 350°F and place a 10-inch cast-iron skillet inside to heat up. This was a game-changer for me; heating the pan ahead makes the bottom and edges beautifully crispy, giving you texture contrasts that make every bite exciting. Be super careful when handling the hot skillet later—an oven mitt is your best friend here.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, sea salt, and baking soda. Take a minute to whisk these together well so that your rising agents distribute evenly—this is what helps the cornbread spring up nicely.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk together the almond milk, egg, maple syrup, and olive oil until everything is smooth and combined. I discovered that mixing the wet ingredients separately helps prevent over-mixing when you combine it with the dry stuff.

Step 4: Combine & Fold in Flavors

Pour your wet mixture into the bowl with dry ingredients and gently stir until just combined. Now fold in the chopped scallions, diced jalapeño peppers, and shredded cheddar cheese. Resist the urge to overmix here, as that can make your cornbread tough.

Step 5: Bake It to Golden Perfection

Carefully remove the hot skillet from the oven, grease it with butter, then pour in your batter. Sprinkle the remaining scallions and jalapeños on top for a beautiful finish. Pop it back in the oven and bake for about 20 to 24 minutes—keep an eye on it after 20, and test doneness with a toothpick. When it comes out clean and the center springs back, you’re golden. Let it cool at least 20 minutes before slicing so it sets perfectly.

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Pro Tips for Making Jalapeño Cornbread Recipe

Handle Jalapeños with Care: When prepping jalapeños, I always wear gloves to avoid irritation and remove seeds for milder spice or keep them for more heat.
Don’t Overmix: Mixing the batter just until combined keeps the texture light and tender—overdoing it makes the cornbread dense.
Use a Hot Skillet: Preheating your cast iron creates that much-loved crispy crust; it’s the secret that made my family go crazy for this recipe.
Let It Cool Properly: Waiting at least 20 minutes before slicing avoids crumbly pieces and makes clean cuts much easier.

How to Serve Jalapeño Cornbread Recipe

A round yellow cornbread with green pepper pieces baked inside sits in a black cast iron pan, cut into nine square pieces with one piece lifted slightly showing its soft and fluffy texture. The cornbread has a slightly golden crust with visible green pepper chunks throughout. Next to the pan, there is a white plate with one square piece of cornbread and a white towel with black stripes wrapped under the pan. On the white marbled surface, there are three green peppers, a small white plate with chopped green onions, and a stone bowl of a light yellow spread with a knife resting on the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling some fresh scallion greens and an extra drizzle of honey butter on top of warm slices just before serving—it adds an inviting sweetness and a pop of color that always impresses guests.

Side Dishes

This cornbread pairs like a dream with hearty meals—my go-to has been a bowl of smoky chili or a big serving of braised greens. It also makes a fabulous side for barbecued ribs or roasted chicken, balancing spice and savory flavors beautifully.

Creative Ways to Present

For special brunches, I slice the Jalapeño Cornbread Recipe into mini squares, dollop with crème fraîche, a sprinkle of extra jalapeño, and a drizzle of honey butter—so simple, but everyone asks for seconds! It’s a fantastic way to elevate this humble dish.

Make Ahead and Storage

Storing Leftovers

I usually store leftover slices wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. This keeps the cornbread moist but better to consume soon for the freshest taste.

Freezing

If I’m making a big batch, I slice before freezing and separate pieces with parchment paper in a freezer bag. Frozen cornbread keeps well for up to 3 months—perfect for those days you want a quick treat without baking from scratch.

Reheating

To reheat, I pop slices in a toaster oven or regular oven at 350°F for about 10 minutes to revive that crispy edge and warm center. Microwave works in a pinch but the texture isn’t quite as good—trust me, oven reheating really brings it back to life.

FAQs

Can I make this Jalapeño Cornbread Recipe without a cast-iron skillet?

Absolutely! While I highly recommend a cast-iron skillet for that crispy crust, you can use a regular baking dish or square cake pan. Just grease it well and keep an eye on the baking time as it might vary slightly.
How spicy is this Jalapeño Cornbread Recipe?

The heat level depends on how many jalapeños you add and whether you include seeds. For a mild version, remove the seeds; for more spice, keep them in or add extra peppers. It’s quite flexible!
Can I make this recipe vegan?

For a vegan version, replace the egg with a flax egg or chia seed egg, and use vegan cheese or omit the cheese entirely. Also, swap butter for a plant-based alternative. Almond milk already keeps it dairy-free.
What’s the best way to store and reheat leftovers?

Store in an airtight container at room temperature for a couple of days or freeze for longer storage. Reheat in the oven at 350°F for best texture, about 10 minutes.

Final Thoughts

This Jalapeño Cornbread Recipe holds a special place in my cooking routine because it’s both simple and packed with personality—something that welcomes you in whether it’s a casual weeknight or weekend gathering. I’m confident you’ll love how easy it is to whip up and how it elevates your meals with that perfect blend of sweet, spicy, and cheesy goodness. Give it a try, and trust me, you’ll soon have everyone asking for your secret!