Jalapeño Cornbread Recipes for Every Taste
This jalapeño cornbread is tender, cheesy, and just spicy enough. It bakes up golden with sweet corn pops in every bite.
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Servings:
Ingredients
Main Ingredients
- 1.25 cup yellow cornmeal
- 0.75 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.75 tsp fine sea salt
- 1.25 cup buttermilk shake well
- 0.5 cup plain Greek yogurt adds moisture; egg-free binder
- 0.33 cup unsalted butter, melted slightly cooled
- 1 tbsp honey
- 0.5 cup jalapeños, seeded and minced leave some seeds for extra heat
- 1 cup shredded sharp cheddar
- 0.75 cup sweet corn kernels fresh or well-drained canned
- 0.25 cup sliced scallions green parts only
- 1 tbsp neutral oil for the skillet or pan
Instructions
Preparation Steps
- Heat oven to 400°F. Place a greased 10-inch skillet inside to preheat.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Stir buttermilk, yogurt, melted butter, and honey in a separate bowl until smooth.
- Combine wet and dry just until no flour streaks remain. Do not overmix.
- Fold in jalapeños, cheddar, corn, and scallions until evenly distributed.
- Swirl oil in the hot skillet. Pour in batter and smooth the top.
- Bake 20–24 minutes until golden and a tester comes out clean.
- Cool 10 minutes. Slice and serve warm with butter or extra honey.
Notes
Variation: Swap cheddar for pepper jack, or add crispy bacon bits. For a milder loaf, reduce jalapeños to 1/4 cup. Store leftovers airtight at room temperature for 1 day or refrigerate up to 4 days; rewarm in a low oven.
This recipe is an original creation inspired by classic Jalapeño Cornbread Recipes for Every Taste flavors. All ingredient ratios and instructions are independently developed.