A cheesy, moist jalapeño corn bread made with cornmeal, buttermilk, and fresh jalapeños. A little heat, a lot of heart.
Okay, I have to tell you this story.
A few summers back, we had this backyard BBQ, right? The kind where people just keep showing up, someone always brings that neon-orange “pasta salad,” and there’s always one uncle who won’t stop flipping the burgers. That night, I’d promised to bring cornbread, but I wasn’t in the mood to play it safe. Something about the air that day—hot, sticky, restless—made me want to mess with tradition. So I did.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I tossed some jalapeños into the mix. Threw in a fistful of sharp cheddar just because. I wasn’t sure it was gonna work. I mean… spice in cornbread? Would people revolt?
But then it came out of the oven—golden, bubbly around the edges, smelling like a warm hug with attitude. First bite? Sweet and savory, just a little kick at the end. Someone actually shouted from across the yard, “Who made this?” And suddenly I had a thing. I’ve been making this jalapeño corn bread ever since—sometimes for dinner parties, sometimes just for me on a Tuesday when I need to feel like I’ve still got a little spice left in me.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Jalapeño Corn Bread Recipe?
I’ll be honest—this isn’t that dry, barely-sweet cornbread you push around your plate at Thanksgiving. This one’s… alive. It’s got a bit of a kick, but nothing that’ll burn your tastebuds into submission. The heat from the jalapeños isn’t in-your-face; it just lingers a little. Kind of like when you remember something spicy someone said to you five hours later.
And the texture? Buttery-soft, thanks to the buttermilk, with little pockets of melted cheddar that make every bite feel like you struck gold. I’d say it’s “the best jalapeño corn bread you’ll ever have,” but I’ve never liked bold claims like that. Let’s just say—it’s really dang good, and you’ll probably want to make it again before the week’s over. Or tomorrow. I don’t know your life.
Ingredient Notes:
Not trying to sound dramatic, but every single thing in this recipe matters. So if you’re curious why it tastes the way it does, here’s a quick behind-the-scenes peek.
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Cornmeal – This is where the magic starts. I use yellow cornmeal because it’s old-school and has that sunny vibe. White cornmeal just doesn’t hit the same for me.
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Flour – Balances out the cornmeal and keeps it from getting too crumbly. Trust me on this.
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Sugar – Some folks get heated about sugar in cornbread. I’m just here to say a little sweetness goes so well with jalapeños.
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Baking powder + baking soda – These two are your lifters. Don’t skip ’em unless you like flatbread (which, hey, no judgment).
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Salt – Always. Non-negotiable.
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Jalapeños – I use three, finely chopped, seeds removed if I’m feeling mild. But sometimes I leave a few seeds in and feel like a rebel.
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Eggs – They hold everything together like a trustworthy best friend.
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Buttermilk – Adds that signature tang and keeps it super moist. I don’t mess with milk in this recipe—this one needs the twang.
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Olive oil – Smooth, a little earthy. Plus, I just like saying “this has olive oil in it.”
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Cheddar cheese – Sharp cheddar gives it bite and creaminess. I’ve tried mild, and… meh. Sharp’s the move.
How To Make Jalapeño Corn Bread?
Look, I know some recipes feel like they require a PhD in culinary science. Not this one. If you can stir, you can conquer jalapeño corn bread.
Step 1: Fire up the oven.
Set it to 400°F and grease your 9-inch pan. I usually forget this part until the batter’s ready, so I’m telling you now—do it first. Saves your sanity.
Step 2: Dry ingredients, meet bowl.
Cornmeal, flour, sugar, baking powder, salt, baking soda, and chopped jalapeños. Mix it gently. It’ll smell fresh and kind of… sunny? I don’t know how else to describe it.
Step 3: Wet ingredients in a separate bowl.
Whisk your eggs like they just said something rude. Then add the buttermilk and olive oil. Give it a good stir until it looks like something you could drink (please don’t).
Step 4: Mix it all together.
Pour the wet into the dry and stir until it just comes together. Lumpy batter is not the enemy here. Fold in the cheese at the end and try not to eat a spoonful. I mean… unless you do.
Step 5: Bake it.
Pour it into your greased pan, smooth the top, and bake for about 20–22 minutes. Don’t overbake—this bread deserves moisture. If the top’s golden and a toothpick comes out clean, it’s ready for action.
Step 6: Let it cool-ish, then slice it up.
You can wait a few minutes, but honestly, I never do. I usually burn my fingers slicing into the corner piece, and I regret nothing.
Want To Save This Recipe?
Storage Options:
If by some miracle there’s a slice or two left, wrap it up tight. It keeps fine at room temp for 2 days, or in the fridge for 5. Warm it up in the microwave and slather on some butter, or honey butter if you’re feeling extra. And yes, it freezes beautifully. I once found a slice three weeks later and it still slapped.
Variations and Substitutions:
No two kitchens are the same, right? So here are some ways you can make this your own:
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Want it sweeter? Add a drizzle of honey on top right after baking.
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More heat? Leave in those jalapeño seeds or toss in a serrano. You wild thing.
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No buttermilk? Use milk + a little vinegar or lemon juice. Instant hack.
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Different cheese? Pepper jack is killer in this. Smoked gouda’s fancy but works.
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Make it gluten-free? Use a good 1:1 GF blend and keep rollin’.
What to Serve with Jalapeño Corn Bread?
This spicy sidekick is ridiculously versatile. Like, it’s probably more social than I am.
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Chili night – You already knew this. It’s a match made in cozy heaven.
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BBQ anything – Pulled pork, brisket, chicken… it makes all of ’em better.
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Soup or stew – Dunk it, crumble it, live your best life.
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Fried eggs + bacon – Yes. Corn bread for breakfast. Highly underrated move.
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Just a slice with butter and Netflix – Sometimes that’s the whole meal. And that’s okay.
Frequently Asked Questions:
Can I make this less spicy?
Sure can. Use one jalapeño or swap for a milder pepper. Or just scrape out every last seed like you’re on a mission.
Can I make it ahead?
Totally. I’ve made it the night before a potluck and it held up like a champ. Reheats like a dream.
Why is my cornbread dry?
Oof. That hurts. Usually it’s overmixing or overbaking. Next time, mix gently and keep an eye on that oven. Also—don’t skip the buttermilk. Seriously.
Look, this jalapeño corn bread isn’t perfect. Sometimes it’s a little too spicy. Sometimes I forget the cheese and swear under my breath. But every time I make it, I’m reminded that good food doesn’t have to be complicated. It just has to feel right.
So give it a shot. Make it your own. Burn your fingers on that first slice and laugh about it. And if you do end up falling for this spicy, cheesy loaf—let me know. I’d love to hear how it went.
What do you usually serve your cornbread with? Or do you just eat it standing at the counter like I do?
Let’s talk carbs.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Jalapeño Corn Bread
Ingredients
- 1 and 1/2 cups of yellow cornmeal
- 1/2 cup of all-purpose flour
- 6 tablespoons of granulated sugar
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of baking soda
- 3 fresh jalapeño peppers seeded and finely chopped
- 2 large eggs
- 1 cup of buttermilk
- 1/4 cup of olive oil
- 1/2 cup of shredded sharp cheddar cheese
Instructions
Preheat the oven.
- Begin by preheating your oven to 400°F (200°C). Lightly grease a 9-inch square baking pan and set aside.
Prepare the dry mixture.
- In a medium-sized mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, baking soda, and finely chopped jalapeños. Stir until all dry ingredients are evenly distributed.
Whisk the wet ingredients.
- In a separate mixing bowl, beat the eggs thoroughly. Add the buttermilk and olive oil, whisking until fully incorporated.
Combine wet and dry components.
- Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined—do not overmix. The batter may appear slightly lumpy, which is normal.
Incorporate the cheese.
- Fold in the shredded cheddar cheese until evenly distributed throughout the batter.
Transfer to the baking pan and bake.
- Pour the batter into the prepared pan, smoothing the surface with a spatula if needed. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly before serving.
- Allow the corn bread to rest in the pan for several minutes before slicing into squares or wedges. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
