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Jalapeño Cornbread is the perfect sweet and spicy side dish with just the right amount of heat. This easy cheddar jalapeño cornbread recipe is made from scratch with simple ingredients and comes out moist, flavorful, and family-approved. It’s a budget-friendly way to upgrade classic cornbread without relying on a boxed mix.
Why You’ll Love Jalapeño Cornbread!
We’ve made this recipe over and over to get the texture just right, moist, tender, and packed with flavor in every bite. Even my kids, who were unsure about the “green stuff” at first, now ask for it.
It’s become our go-to homemade cornbread when we want something a little extra.
- Family-Friendly Heat – Just enough spice without being overwhelming
- From Scratch and Simple – No boxed mix needed
- Budget-Friendly Ingredients – Pantry staples + fresh jalapeños
- Perfect with Chili and Soup – An easy way to stretch dinner
Corn bread makes a delicious side dish to many recipes. You might also like to try Gluten Free Jalapeno Cheddar Cornbread Recipe or Jalapeño Popper Corn Casserole.
Recipe Snapshot
- Flavor: Sweet with mild heat
- Heat Level: Family-friendly
- Pan Size: 9×9 baking dish or cast iron skillet
- Bake Time: 20–25 minutes
- Freezer Friendly: Yes
- Best Served With: Chili, soup, beans
Ingredients
- All Purpose Flour – Helps balance the texture so the cornbread isn’t too crumbly.
- Yellow Cornmeal – Use yellow cornmeal for classic flavor and texture. Fine or medium grind both work well.
- Granulated Sugar – Adds a touch of sweetness to balance the heat from the jalapeños. You can slightly reduce if preferred.
- Salt – Adds a touch of sweetness to balance the heat from the jalapeños. You can slightly reduce if preferred.
- Baking Powder – Gives the cornbread its lift and soft texture.
- Large Egg – Binds everything together and helps with structure.
- Milk – Adds moisture and helps create a smooth batter. Whole or 2% both work well.
- Sour Cream – Keeps the cornbread moist and tender. Plain Greek yogurt works as a substitute.
- Vegetable Oil – Adds richness and keeps the cornbread from drying out. Vegetable or canola oil works best.
- Shredded Cheddar Cheese (divided) – Adds savory flavor and melty texture. Sharp cheddar gives the most flavor.
- Jalapeños – Bring mild heat and fresh flavor. Remove the seeds for less spice or leave some in for extra kick.
How to Make Jalapeño Cheddar Cornbread
Step 1 – Preheat the oven to 400 degrees F.
Step 2 – Spray a 9×9 baking pan with non-stick spray.
Step 3 – In a large mixing bowl, stir together the flour, cornmeal, sugar, salt and baking powder.
Step 4 – In a separate bowl, whisk together the sour cream, milk, egg and oil.
Step 5 – Stir this wet ingredients into the dry ingredients until just combined with a wooden spoon.
Step 6 – Finely dice one of the jalapeños and slice the other one in rounds.
Step 7 – Stir the diced jalapeños and most of the cheddar cheese (reserve ¼ cup of topping) into the batter.
Step 8 – Pour into your prepared pan and top with the sliced jalapeños and cheddar cheese.
Step 9 – Bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
Step 10 – Allow to cool, and then cut and serve with butter.
How Spicy Is Jalapeño Cornbread?
This cornbread has a mild heat level. Removing the seeds from the jalapeños keeps it family-friendly, while still adding great flavor. For more spice, leave in some of the seeds or add an extra jalapeño.
Expert Tips
- Type of Pan – There are 3 different types of pans that can be used for this recipe. I usually use a metal or glass 9X9 baking dish. However, you can also use a cast iron skillet for this recipe. When using a cast iron skillet, warm up the skillet by putting it into the oven while it is preheating.
- Jalapenos – When mixing the jalapenos into the cornbread batter, make sure they are chopped in about the same size pieces. We like to chop them small for serving.
- Prepare Pan – Make sure to spray the pan with cooking spray to easily serve the cornbread. This also helps to make cleanup a breeze.
Variations Ideas
- Cheese – Feel free to change the cheese to what you prefer. You can also use Monterey Jack or pepper jack cheese.
- Additions – We also made this recipe with green onions for added flavor.
Serving Suggestions
Now if you are making cornbread, you need to make some chili and soup. Here are some recipes you just have to try:
Frequently Asked Questions
Yes, this is a great recipe to make into muffins. You will need to reduce the cooking time to 12-14 minutes. I like making muffins when taking corn bread to a party so no one has to worry about cutting it to serve it. We love this silicone muffin pan and they pop right out. You can also try making mini corn bread muffins with this recipe. They are bite size but just as tasty as the regular size muffins. Make sure you have a mini muffin tin on hand to make these delicious little corn bread muffins.
The cornbread is finished baking when the top is golden brown and the toothpick inserted comes out clean. Cooking time will vary but it bakes in about 20 minutes.
Yes. Bake in a muffin tin for 12–14 minutes. This is great for parties or easy serving.
Store leftovers in an airtight container at room temperature. This corn bread will stay fresh for up to 1 week. If keeping in the pan, cover with plastic wrap or aluminum foil.
Yes, you can. In fact, we often make a double batch to have some for the freezer.
You can use freezer bags or an air tight container. This is especially helpful if you just need some to enjoy with a quick lunch or something similar.
It really is a time saver and so easy. I try to always keep some of this cornbread in the freezer. Everyone loves cornbread and it goes with so many things.
Put some in the freezer and you will be so glad you did. It will stay fresh for up to 3 months.
Jalapeño Cornbread
Ingredients
- 1 cup All Purpose Flour
- 1 cup Yellow Cornmeal
- 2 Tablespoons Granulated Sugar
- 1 teaspoon Salt
- 1 Tablespoon Baking Powder
- 1 Large Egg
- ½ cup Milk
- ½ cup Sour Cream
- ⅓ cup Vegetable Oil
- 1 ½ cup Shredded Cheddar Cheese (divided)
- 2 Fresh Jalapeños
See how we calculate recipe costs.
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Spray a 9×9 baking pan with non-stick spray.
- In a large mixing bowl, stir together 1 cup of flour, 1 cup of cornmeal, 2 tablespoons of sugar, 1 teaspoon of salt and 1 tablespoon of baking powder.
- In a separate bowl, whisk together ½ cup of sour cream, ½ cup of milk, 1 egg and ⅓ cup of oil.
- Stir this mixture into the flour mixture until just combined.
- Finely dice one of the jalapeños and slice the other one in rounds.
- Stir the diced jalapeños and most of the cheddar cheese (reserve ¼ cup of topping) into the batter.
- Pour into your prepared pan and top with the sliced jalapeños and remaining cheddar cheese.
- Bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
- Allow to cool, and then cut and serve.
Recipe Notes
Nutrition Facts
More Easy Cornbread Recipes
Easy Side Dishes
Honey Cornbread Recipe
Quick Bread
Aunt Jemima Cornbread Recipe
Quick Bread
Easy Sweet Cornbread Muffins Recipe
This Jalapeño Cornbread is the perfect balance of sweet and heat, and it’s so easy to make from scratch. If you give it a try, be sure to leave a rating and comment below. We truly appreciate your support and love hearing from you!
Best cornbread recipe ever! Easy and absolutely awesome!
Thank you so much Cheryl! This means so much!
Do you put butter in the muffin pan and warm it before like you do the 9×9 pan? I love this recipe but have never done it with muffins!
yes you can.
I was confused. The box called for 1/3 cup milk and an egg. Your recipe said 1 1/3 milk, no egg. So I added 2 eggs and 1 1/3c milk. Had to increase cook time. Taking to bbq?
Sorry for the confusion Lisa. You’ll want to mix up the mix based on the package instructions. The packages that I used are just add milk only. If the packages that you use requires eggs then you would want to add those to the mix as well.
Hi. Is this baked on a 9×2” rectangular pan or bread pan? Your recipe only says 9” pan. Thanks.
Sue
I used a 9X9 baking pan for this recipe – I will clarify this in the post – Thank you!
I have never found a cornbread that I liked until this recipe! It was easy to follow and so delicious! Give this one a try! ??????????
Can you use jarred jalapeño? If so how much?
Yes, you definitely can use jarred jalapeños – I would use 1 Tbsp of diced jarred jalapeños for this recipe. Thank you!
This is my family’s FAVORITE! I use your homemade cornbread mix and make this EXACTLY per your recipe. Soooo soooo GOOOD! Perfect amount of sweet & spicy.
Hi Carrie,
Looking forward to trying this recipe, but cannot find Martha White cornbread mix.
Is there an alternative mix I can use?
Yes, you can use any brand of cornbread mix for this recipe. Thanks!
do you have a recipe without Martha’s corn bread package…….. to make from scratch?
My cornbread mix calls for milk and eggs. Do I omit the eggs?
I would make the cornbread as directed.