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Jalapeño Cornbread Recipes for Every Taste

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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Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12

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.