This Easy Jalapeno Cornbread is sweet, savory and perfectly moist. Ready in 25 minutes, enjoy it with a pat of butter, some honey or your favorite soup! (vegetarian, freezer friendly)
Cornbread is one of my favorite types of bread because it’s extremely easy to make and it pairs well with so many foods. Baked beans, grilled or slow cooked meats and even just by themselves as a snack.
They’re not like regular breads that require you to knead it and let it rise; they’re more of like a muffin or cake that just requires you to mix it together and bake. Easy. Peazy. Just how I like it.
How to make jalapeno cornbread
- Preheat oven to 375°F. Spray a regular muffin tin with nonstick cooking spray. You can also use a 9×9 inch baking pan if you prefer to cut the cornbread into squares.
- In a mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder and salt.
- In a separate bowl, mix together milk, eggs and melted butter. Fold in cream style corn, shredded cheese and diced jalapenos.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Pour the mixture evenly into the muffin cups or baking pan. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Tricks
If you’re making the jalapeno cornbread into muffins like I did, I highly recommend using parchment paper muffin cup liners. They’re completely nonstick and I use them for pretty much every single type of muffin or cupcake I make! You can find them here on Amazon or in stores at Target.
I used Bob’s Red Mill Organic Medium Grind Cornmeal to make these muffins and completely fell IN LOVE! The cornmeal gives the jalapeno cornbread the most incredible texture and has a rich corn-y flavor that is to die for.
I like to slice my cornbread muffin in half and spread a little butter on it. Or jelly. Or jam. Or honey. Pretty much most delicious sauces and condiments.
Is jalapeno cornbread spicy?
It depends on how you prepare the jalapenos. To make it less spicy, simply remove and discard all the seeds and veins from the jalapenos before dicing them. To make it more spicy, leave them in. (Learn more about Jalapeno Peppers.)
If you don’t want any spice at all, you can omit the jalapenos all together and just have a regular cornbread. The recipe will still work wonderfully without them!
What to serve with jalapeno cornbread
- Borracho Beans (Frijoles Borrachos)
- Charro Beans
- Mexican Chorizo Chili
- Chipotle Pumpkin Turkey Chili
- Spicy Vegetarian Black Bean Soup
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1/2 cup cream style sweet corn
- 1/4 cup shredded cheddar cheese
- 2 large jalapeno peppers, finely diced plus more for topping
Instructions
- Preheat oven to 375°F. Line a muffin tin with parchment paper muffin cup liners (these are my favorite) or grease with nonstick cooking spray.
- In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and salt with a whisk or stand mixer.
- In a separate bowl, mix together the milk, eggs and melted butter. Fold in the creamy style corn, shredded cheese and diced jalapenos.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Pour the mixture evenly into the muffin cups. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the pan and allow to cool slightly. Enjoy with a pat of butter, some honey or with your favorite soup or stew!
Isabel’s Tips:
Nutrition Information
Do you use any of the seeds from the jalepenos? I know the heat is in the seeds-the recipe doesn’t say. Thx.
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!
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!!
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.
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
Thank you so much!
Delicious, easy the whole batch was gone the evening I made them! I did put sauteed onions and shredded cheese on top, thanks
Thanks, Lisa! I’m so happy you liked them!
I’m assuming this makes a dozen muffins? I have both 6 and 12 muffin pans. Thanks!
I could have just looked at the picture again!!!
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 🙂