• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
5 Secrets to Mexican Cooking

sign up to get my top 5 secrets to help you master mexican meals at home!

trending now: March Cooking Challenge!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Enchiladas
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • About
  • Subscribe!

    sign up to get my top 5 secrets to help you master mexican meals at home!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Enchiladas
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeRecipesSides

Jalapeño Cornbread

rate recipe Shareshare
Share on:
2019 shares
By: IsabelPosted: 11/7/22

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe
Jalapeno Cornbread

This Jalapeño Cornbread recipe is sweet, savory and perfectly moist with a spicy kick! Ready in 30 minutes, enjoy it with a pat of butter, some honey, or for dipping into your favorite soup or chili.

A slice of Jalapeño Cornbread with a pat of melted butter on top.

There’s no better comfort food than a piece of sweet and spicy crumbly cornbread to go with your favorite bowl of soup or chili!

Cornbread is one of my favorite types of bread because it’s extremely easy to make and it pairs well with so many foods. It goes perfectly with this chorizo chili, pinto bean soup, or chipotle sweet potato pork chili.

Ingredients in Jalapeño Cornbread recipe on a table.

Jalapeño Cornbread Ingredients

This cornbread uses staple pantry ingredients, making it a quick and easy recipe for any weeknight dinner. Here’s what you’ll need:

  • Creamed corn: Make sure to use cream-style corn to get the right creamy consistency instead of using just corn kernels.
  • Sharp cheddar cheese: I like to add sharp cheddar cheese for extra flavor, but pepper jack, colby jack, or Monterey Jack cheeses are good alternatives.
  • Jalapeños: I remove the seeds and dice the peppers to get a lot of the pepper flavor with only a little spice. If you really want to turn up the heat, keep the seeds in.
  • Yellow corn meal: This helps give cornbread that great crumbly texture.
  • Flour, sugar, baking powder, salt: Your staple dry ingredients.
  • Oil, milk, eggs, unsalted butter: Your staple wet ingredients. Make sure to use unsalted butter so the cornbread doesn’t come out overly salty.
Jalapeño Cornbread batter in a bowl and in a cast iron skillet before being baked.

How to make jalapeño cornbread

  1. Preheat: Place a 9 or 10-inch cast iron skillet in the oven, then turn it on and preheat to 400°F.
  2. Mix dry ingredients: In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder and salt.
  3. Mix wet ingredients: In a separate medium bowl, whisk together milk, eggs, melted butter, and cream-style corn.
  4. Combine: Add the wet ingredients to the dry ingredients and stir together until well combined.
  5. Fold: Fold in the shredded cheese and diced jalapeños until just combined.
  6. Bake: Carefully remove the hot cast iron skillet form the oven and add the oil or butter to grease the skillet. Pour the batter into the skillet, and bake for 20-25 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Let cool for 10 minutes before serving.
Easy Jalapeño Cornbread baked in a cast iron skillet ready to eat.

Is this jalapeno cornbread spicy?

This cornbread has a mild-medium heat, but It really depends on how you prepare the jalapeños.

  • To make it less spicy, remove and discard all the seeds and veins from the jalapeños before dicing them.
  • To make it more spicy, you can leave in the seeds of the jalapeños, or use a spicier pepper like serranos instead.
  • If you don’t want any spice at all, you can omit the jalapeños all together and just have a regular cornbread or use green bell peppers instead.
A slice of crumbly jalapeño cornbread with pieces of jalapeños and melted cheddar cheese.

Make this into muffins!

If you don’t have a cast-iron skillet or you want to make this into individual servings, you can! Here’s how to bake this in a 12-count muffin tin:

Preheat oven to 375°F and spray the inside of each well with cooking spray, grease with oil, or line with nonstick cupcake liners. Make the batter as instructed above, then pour it evenly into each well. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.

Serving Suggestions

I like to serve my jalapeño cornbread with pat of butter, or a drizzle of honey for a little extra sweetness. Here are some other dishes that I like to serve it with:

  • Borracho Beans (Frijoles Borrachos)
  • Charro Beans
  • Chipotle Pumpkin Turkey Chili
  • Black Bean Soup

Recipe

5 from 5 votes

Jalapeño Cornbread

Serves: 8 serving
Print
Rate
A slice of Jalapeño Cornbread with a pat of melted butter on top.
Prep: 10 minutes
Cook: 20 minutes
Total : 30 minutes
This Jalapeño Cornbread recipe is sweet and perfectly moist with a spicy kick! Ready in 25 minutes, enjoy with your favorite soup or chili.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup milk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • ½ cup cream-style corn
  • ¼ cup shredded sharp cheddar cheese
  • 2 large jalapeno peppers, finely diced
  • 1 tablespoon oil or butter

Instructions

  • Place a 9 or 10-inch cast iron skillet on the middle rack in the oven, and preheat to 400°F.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • In a medium bowl, whisk together the milk, eggs, butter, and cream-style corn.
  • Add the wet ingredients to the dry ingredients and stir together until well combined. Fold in the shredded cheese and jalapenos until just combined.
  • Carefully remove the hot cast iron skillet form the oven and add the oil or butter to grease the skillet.
  • Pour the batter into the skillet, and bake for 20-25 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Let cool for 10 minutes before serving.

Isabel’s Tips:

To make in a 12-count muffin tin: Preheat oven to 375°F and spray the inside of each well with cooking spray, grease with oil, or line with cupcake liners. Make the batter as instructed above, then pour it evenly into each well. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition Information

Serving: 1serving Calories: 281kcal (14%) Carbohydrates: 38g (13%) Protein: 7g (14%) Fat: 12g (18%) Saturated Fat: 5g (25%) Polyunsaturated Fat: 2g Monounsaturated Fat: 4g Trans Fat: 0.3g Cholesterol: 62mg (21%) Sodium: 328mg (14%) Potassium: 172mg (5%) Fiber: 3g (12%) Sugar: 9g (10%) Vitamin A: 349IU (7%) Vitamin C: 5mg (6%) Calcium: 161mg (16%) Iron: 2mg (11%)
Author: Isabel Eats
Course:Breads
Cuisine:Mexican
A slice of Jalapeño Cornbread with a pat of melted butter on top.
Did you Make my Jalapeño Cornbread?Leave a comment below and tag @isabeleats on social media!
@isabeleats

You may also like…

  • These savory Jalapeno Cornbread waffles are topped with crispy oven baked chicken tenders and white gravy for the ultimate brunch dish!
    Jalapeno Cornbread Waffles with Chicken and Gravy
  • Cornbread stuffing topped with chorizo and fresh herbs.
    Cornbread Stuffing with Chorizo
  • Jalapeno Popper Dip in a white square baking dish topped with crispy golden panko breadcrumbs.
    Jalapeno Popper Dip
  • Overhead photo of baked jalapeno poppers topped with breadcrumbs and green onions on a marble countertop.
    Cheesy Jalapeno Poppers
free ebook!

download my top 10 recipes book

Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

Get My Copy!

Download my top 10 easy Mexican recipes!

Pozole Rojo (Red Posole) recipe
Previous Post
Pozole Rojo Recipe
Beef empanadas on a plate served with a side of guacamole.
Next Post
Beef Empanadas

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




  1. Becca says

    Posted on 11/19 at 9:46 am

    Can I use Masa Harina instead of yellow cornmeal?

    Reply
    • Ana @ Isabel Eats says

      Posted on 11/21 at 10:59 am

      Hi Becca! I would definitely recommend yellow cornmeal if you can since Masa Harina will definitely change the texture.

      Reply
  2. Frieda says

    Posted on 5/14 at 6:48 pm

    Is it ok to use buttermilk instead of regular milk?

    Reply
    • Ana @ Isabel Eats says

      Posted on 5/16 at 10:04 am

      Hi Frieda! Using buttermilk will make the cornbread a little more dense, and not as crumbly and soft. If that’s all you have, it should still be okay though.

      Reply
  3. Crystal says

    Posted on 3/22 at 6:46 pm

    5 stars
    I want to eat this corn bread every day! It is amazing, and so comes together so easily! I only had one large jalapeño on hand, so kept some of the membrane & seeds in to keep a little bit of spice.

    Reply
  4. Renee says

    Posted on 2/8 at 12:59 pm

    Do you use any of the seeds from the jalepenos? I know the heat is in the seeds-the recipe doesn’t say. Thx.

    Reply
    • Morgan @ Isabel Eats says

      Posted on 2/18 at 5:55 pm

      Hi Renee! If you’d like your cornbread to be more spicy you can include them with the jalapenos. Sometimes I use the seeds when I want it spicy, and sometimes I don’t if I want it a little milder. It’s up to you!

      Reply
  5. Alice says

    Posted on 1/31 at 3:10 pm

    Excellent Recipe!! It’s a keeper!! So much jalapeño flavor but not too hot. Made the muffins with a slice of jalapeño on top. Perfection! They went perfect with my Turkey Sweet Potato Chili. Yum!!

    Reply
  6. Charles Pascual says

    Posted on 8/20 at 10:55 am

    The name says it all: easy…jalapeño…cornbread. Like Loo writes above, this now our go to cornbread recipe. I made it a 9 x 9 pan so baking took five minutes longer; otherwise, the recipe comes out true to form.

    Reply
  7. Brenda says

    Posted on 7/24 at 8:37 pm

    These look delicious and I’d love to try it in your Tamale Casserole. You mention that these can also be made in a 9×9 square pan. How long should I bake them for? Can’t wait to try it!! ☺️

    Reply
    • Morgan @ Isabel Eats says

      Posted on 3/20 at 7:10 am

      Hello! In a 9×9 pan, you can bake the cornbread for 20 minutes or until a toothpick inserted in the center comes out clean.

      Reply
  8. Lauren says

    Posted on 11/21 at 7:36 pm

    When making it in the 9×9 pan does the baking time need to be adjusted? I can’t wait to try this recipe.

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/3 at 10:26 am

      Hi Lauren! I suggest keeping the baking time the same, but you can keep an eye on it just to make sure.

      Reply
  9. Loo says

    Posted on 10/8 at 10:43 pm

    5 stars
    This is now my permanent corn bread recipe. It was super easy to have my three year old daughter help me make it. We doubled the recipe and made one loaf with regular canned corn and one with jalapeños and cheddar cheese. It’s a little sweet and perfectly dense. 10/10

    Reply
    • Isabel says

      Posted on 10/14 at 3:22 pm

      Thank you so much!

      Reply
  10. Lisa says

    Posted on 2/20 at 8:17 pm

    5 stars
    Delicious, easy the whole batch was gone the evening I made them! I did put sauteed onions and shredded cheese on top, thanks

    Reply
    • Isabel says

      Posted on 2/22 at 2:07 pm

      Thanks, Lisa! I’m so happy you liked them!

      Reply
  11. Gail says

    Posted on 9/13 at 7:53 pm

    I’m assuming this makes a dozen muffins? I have both 6 and 12 muffin pans. Thanks!

    Reply
    • Gail says

      Posted on 9/13 at 7:55 pm

      I could have just looked at the picture again!!!

      Reply
    • Isabel says

      Posted on 9/19 at 10:25 am

      Hi Gail, yes, the recipe makes 12 muffins. I’ll be sure to update the recipe so everyone knows. Thanks for asking! I hope you like them 🙂

      Reply

Primary Sidebar

Isabel Orozco-Moore, Founder of Isabel Eats
¡Hola!

i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

Read More

Notice: JavaScript is required for this content.

free email series!

5 Secrets to Mexican Cooking

My top 5 secrets to help you master Mexican meals at home in no time!

Sign me up!

Sign up to get My top 5 secrets to help you master Mexican meals at home in no time!

Notice: JavaScript is required for this content.

Authentic Recipes

This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

Chile Verde Recipe

Masa for Tamales

Masa for Tamales

Six bolillo breads on a baking sheet ready to eat.

Bolillo Bread (Mexican Rolls)

Pozole verde in a bowl topped with shredded cabbage, sliced radishes, cilantro, and lime juice.

Chicken Pozole Verde

Pozole Rojo (Red Posole) recipe

Pozole Rojo Recipe

Cooked Mexican rice in a pot with peas mixed in.

Authentic Mexican Rice

Reader Favorites

Beef empanadas on a plate served with a side of guacamole.

Beef Empanadas

Chile relleno on a plate with red salsa.

Chile Relleno Recipe

Cooked canned black beans with tomatoes, onions and garlic in a bowl.

How to Cook Canned Black Beans

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

Easy Carnitas Recipe

Conchas in a bowl ready to be eaten.

Conchas (Mexican Sweet Bread)

Opens in a new window Opens an external site Opens an external site in a new window

5-star faves

Frozen margaritas in glasses topped with lime wedges.

Frozen Margaritas

These were absolutely delicious. So fresh and the perfect amount of sweetness.

A bowl of borracho beans

Borracho Beans

These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

Chile Colorado

This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!

follow along @isabeleats

Favorites

  • Tacos
  • Sides
  • 30 Minute Meals
  • Desserts
  • Drinks
  • Salsas

Browse By Meat

  • Chicken
  • Beef
  • Pork
  • Seafood
  • Turkey
  • Chorizo
Back to Top
  • About
  • Press
  • Disclaimer
  • Privacy
© 2023 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled