This homemade Jalapeño Cornbread recipe is perfectly moist and is loaded with sweet and spicy flavors! Cornmeal is mixed with honey, sweet corn, and diced jalapeños for a tasty Southern flair. Serve this healthy and easy-to-make vegan and gluten-free bread with a hot bowl of chili or tangy BBQ chicken!
After making this jalapeño cornbread the first time, it has been made MANY more times since!
Once I even quadrupled the batch so we could take it to a birthday party for over 40 people.
This quick bread is not only super simple to make, but it is also SO stinking perfectly…
MOIST.
DELICIOUS.
And LOADED with sweet corn, hints of honey, and spicy jalapeño goodness.
Quite frankly, it is the BEST homemade cornbread recipe you’ll ever make.
Not to mention, it couldn’t be easier! I’m talking dump, mix, and bake kind of simple!
And just in case you needed one more reason to love this recipe, it’s even perfect to meal prep and freeze for later.
Ingredients
The simple ingredients needed to make this jalapeño cornbread recipe include:
- Cornmeal. This is the main ingredient in cornbread. Medium grind cornmeal is the best, but coarse or fine cornmeal can be substituted.
- Flour. Another main ingredient in this bread recipe. A gluten-free 1-to-1 blend can be used or regular all purpose flour if you can tolerate gluten.
- Butter. Crucial for a wonderful flavor and also makes it super moist. Oil can be substituted if you’re limiting dairy.
- Milk. Almond milk, cashew milk, or soy milk can be used if you are allergic to dairy. However, regular milk or even buttermilk are often used in most commercial or restaurant recipes.
- Eggs. These help bind the cornbread together and prevent it from being too crumbly.
- Honey. This gives a subtle sweetness that tastes fabulous! Feel free to leave it out if you are watching your sugar intake.
- Jalapeños. If you want a little kick, these are a great addition! Taste them before including in the batter to check their spice level. Serrano peppers are another option for even spicier bread.
- Sweet Kernel Corn. These are optional but they do add a nice texture to the bread.
How to Make Jalapeño Cornbread
The basic steps for making Jalapeño Cornbread are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Whisk Dry Ingredients
Use a whisk to mix the cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
This ensures the baking powder and baking soda are evenly distributed within the flour and cornmeal.
Mix the Wet
In a separate bowl stir the eggs, melted butter, milk, and honey until well incorporated.
Make sure the butter isn’t too hot, or it may end up cooking the egg.
Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Stir just until a batter forms, and no clumps remain.
If the batter is mixed for too long, the bread will turn out chewy instead of tender, so be careful not to over-mix it.
Fold in Additions
Use a spatula to add in the finely diced jalapeños and corn.
Bake the Cornbread
Spread the batter into a 9×9-inch baking dish and bake in a 350°F oven for 30-35 minutes.
You’ll know the cornbread is done baking when the top begins to crack and the middle no longer jiggles.
Slice and Serve
Allow the cornbread to cool and then cut into individual portions. Serve with a pat of butter and a drizzle of honey!
Meal Prep and Storage
- To Prep-Ahead: Make the whole loaf, portion, and keep until ready to enjoy.
- To Store: Seal in an airtight container. Keep at room temperature for 2-3 days, or in the refrigerator for up to 5-7 days.
- To Freeze: Wrap individual pieces in wax paper and place in an airtight freezer-safe container for up to 4-6 months.
- To Reheat: Warm slices of the bread in the microwave for 20-30 seconds or pop it in the toaster oven for a few minutes.
Dietary Modifications
The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-Free. Use a gluten-free 1-to-1 flour in place of regular all purpose flour.
- Vegan. Substitute the eggs for 2 flax eggs, coconut oil in place of the butter, and select a plant-based milk.
FAQs
Cornbread will be done baking when the edges are browned slightly and the top begins to crack. It should not jiggle at all in the middle when you shake the baking dish.
No, cornbread is not always gluten-free since it contains flour. To make a gluten-free cornbread, you need to use a certified gluten-free cornmeal and gluten-free all purpose flour. All of the other ingredients are traditionally free of gluten and safe for Celiacs.
Too much cornmeal can cause cornbread to crumble and break. Use the recommended blend of flour and cornmeal for the perfect texture.
Using milk and butter in cornbread batter will ensure it is not too dry. If you’re using a boxed mix, try tossing in an extra egg to increase the moistness.
Expert Tips and Tricks
- Dice it fine. Cut the jalapeños really small so you get some in every bite.
- Medium grind. This grit of cornmeal will result in the best texture.
- Up the spice. Double the jalapeños or use spicier serrano peppers.
- Make it a Mexican cornbread. Add ½ cup of shredded cheddar cheese or a Mexican cheese blend.
- Show a little crack. You’ll know it’s done cooking when the top begins to split and the middle doesn’t jiggle.
What to Serve with Jalapeno Cornbread
Cornbread is an American classic recipe and will taste great when served alongside chicken, beef, or chili recipes. You might enjoy these main dishes with this honey cornbread recipe:
BBQ Chicken Stuffed Sweet Potatoes
Instant Pot Ground Turkey Chili
Healthy Sweet Potato Ground Turkey Chili
For New Year’s Eve with Southern Collard Greens, Instant Pot Black Eyed Peas, or Texas Caviar.
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Ingredients
- 1 cup cornmeal medium grind
- 1 cup flour gluten-free 1-to-1
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 eggs whisked
- 6 Tbsp. butter melted
- 1 cup milk cashew or almond
- ¼ cup honey
- 2 jalapeños finely diced
- ½ cup corn canned
Instructions
- Preheat oven to 350 degrees.
- In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a separate large bowl whisk together eggs, butter, milk, and honey.
- Add wet ingredients to dry ingredients and stir by hand until just combined.
- Mix in diced jalapeños and corn.
- Spray an 8 x 8-inch or a 9 x 9-inch baking dish with cooking spray. Pour cornbread batter into the dish and spread until smooth.
- Bake cornbread in preheated oven for 30-35 minutes or until the top begins to crack and the edges are slightly browned.
- Serve cornbread with butter or honey and enjoy!
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Notes
- To Store: Seal in an airtight container. Keep at room temperature for 2-3 days, on in the refrigerator for up to 5-7 days.
- To Freeze: Wrap individual pieces in wax paper and place in an airtight freezer-safe container for up to 4-6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, just wondering if these can also be baked as mini muffins? They look amazing!
Hi Abby! They can. I have a sweet mini cornbread recipe (https://www.evolvingtable.com/mini-cornbread-muffins/)
Try baking them at 350℉ for 12-14 minutes.
Made this today for Thanksgiving, to go along with the Cajun turkey we were having. It was a hit! Perfect amount of sweet and spice. Will definitely make again!
Yay! So happy to hear you enjoyed the recipe, Andrea! This would go perfect with a Cajun turkey. Thanks so much for taking the time to leave a comment and rating!
Just wanted to say that this gets rave reviews from my father and I! We loved it! People should not be afraid to add the two jalepenos, as it gives the perfect amount of heat and isn’t too much. I added a bit more honey and used frozen instead of canned corn. My only tip is to not do what I did-which was line the pan with parchment. 35 minutes seems about right for my oven. Thank you again for this awesome recipe. I look forward to exploring your site more and the recipes you have so kindly posted for all of us to enjoy!
Yay! So glad you and your father enjoyed the recipe, Ella! And you’re right, a couple of jalapenos won’t make it too spicy! Thanks so much for taking the time to leave a comment and rating! 🙂
Hi there, I was wondering if the butter you call for is unsalted. That is what I tend to keep around-well, that and ghee! Will be making this in the next few days, so if you happen to see this could you let me know? I really can’t wait to try this out. I am paleo, but you know every once in a while I want chili with beans and cornbread.Thank for the GF recipe!
Hi Ella! Yes, my butter normally does contain salt, but feel free to use one without! I would just add a pinch or two more salt to compensate for it. Can’t wait to hear what you think about the recipe 🙂
Oh, I am certain it will be great! I bought everything for it yesterday. I opted for a bag of frozen corn because it was on sale, but that is the only switch I am making. Thank you for taking the time to reply. It was kind of you!