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    All » Jalapeño Cornbread Recipe

    Jalapeño Cornbread Recipe

    Posted On October 14, 2021 By Mirlene Last updated December 10, 2021 10 Comments

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    Look no further than this Jalapeño Cornbread Recipe. It’s ultra moist, delicious and addictive. Sweet and with a very mild hint of spicy, soft on the inside, and buttery delicious. 

    • cornbread with jalapeños on white plate

    This cornbread is absolutely delicious and is meant to be served with stews, like this keto beef stew, soups, like this Haitian Soup Joumou, or with this French pumpkin Soup, or as a side dish. It’s a quick cornbread recipe that takes only less than 40 minutes to bake its way up to the table.

     

    Recipe Ingredients And Baking Method

    Ingredients

    The full list of ingredients and exact measurements are listed in the recipe card. For now, listed below are the ingredients you’ll need, a quick video and step-by-step guide to help you make this dish perfectly each time.

    • cornbread on white plate

    This Jalapeño Cornbread is moist, tender, with a slight crunch on the outside around the edges; basically everything you’d want from your cornbread. Here are the ingredients.

    • Cornmeal and all-purpose flour – When combined together they will provide body to the texture to the bread.  
    • Baking powder, baking soda, and eggs – These ingredients will serve as a binding agent and will help the cornbread rise up as it bakes.
    • Buttermilk – The buttermilk will keep the cornbread moist. Feel free to swap in whatever milk you keep on hand.
    • Jalapeños – For a hint of spicy flavor.
    • Butter –Bring in some richness to the cornbread.
    • Kosher salt – Is used to balance out the sweet flavor and will help the other flavors come to life.
    • Cream style corn: The cream corn will provide extra richness and sweetness to the cornbread.
    • Vanilla Extract – This will enhance all of the other flavors in the jalapeño cornbread.

    How to make jalapeño cornbread from scratch?

    What the video to make this cornbread with ease each and every single time.

    • Preheat oven to 350°F. Spray nonstick pan (8×8 size) with cooking spray. Set the pan aside. 
    • Mince or dice the jalapeños and set aside. 
    • Jalapeño Cornbread step by step 1
    • In a mixing bowl, whisk together sifted all-purpose flour, cornmeal, baking powder, baking soda, and salt. Set aside.
    • In a separate bowl, mix together buttermilk, eggs and melted butter, vanilla extract, sugar, and cream style corn, and jalapeño peppers.
    • Jalapeño Cornbread step by step 2
    • Add the wet ingredients to the dry ingredients and stir until well combined.
    • Pour the mixture evenly into the cavity pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
    • Allow cooling but not cold. Best served warm and enjoy. 

    There are so many recipes for cornbread. But if would prefer something with a little hint of heat, then this recipe is for you and you will not be sorry!

    • cooked cornbread on baking dish

    Jalapeño Cornbread Tips & Notes

    • If you’re making the jalapeño cornbread into triangle shapes, use a triangle pan help to ensure you end up with equal portion pieces. No need to use parchment papers.  
    • To have the perfect cornbread that is moist, I recommend using finely ground cornmeal. The course cornmeal will provide a tough texture and will make the cornbread seem a little dense. I reserve the course cornmeal for making Haitian Mais moulin (our Haitian version of polenta). 
    • Use buttermilk instead of regular milk as it will provide a rich flavor.
    • You do not need to bake this cornbread in a silicon pan. A suitable skillet will work well for this recipe. 
    • cornbread stacked up on white plate
    • If you don’t like jalapeños, feel free to not include them. The recipe will still be as delicious. If you do like the heat but do not want to use jalapeños, feel free to use cayenne pepper, we have a full list of substitutes for cayenne pepper here. 
    • You can add cheese to this recipe if you are a cheese lover. Be mindful it will alter the taste of this jalapeño cornbread.
    • Be sure to completely whisk out all the lumps prior to baking your cornbread. This will help to lighten the bread even more.
    • You are not limited to only using sugar. Honey works well, and so does natural sweeteners. Be mindful that the taste may alter. 
    • I like to use cream of corn or cream style corn instead of kernel corn because it adds extra sweetness to the bread. 
    • 3 jalapeño cornbread on white plate

    Frequently Asked Questions (FAQs)

    What do you eat with jalapeño cornbread?

    Jalapeños cornbread is great with butter or honey. You can also have it as a side with chili, soups and or stews.

    Is jalapeno cornbread spicy?

    It does not have to be. Removing and discarding all the seeds from the jalapeños will decrease the amount of heat that’s added. 

    Can you eat cornbread for breakfast?

    Absolutely, it pairs well with grits or gravy.

    Does jalapeños cornbread need to be refrigerated

    No, typically cornbread need to be refrigerated, it can be stored at room temperature for up to 3 days. However, to make it last longer I recommend storing it in the refrigerator.

    Storing Leftover Cornbread

    After you have had the chance to enjoy your cornbread, store leftovers in the refrigerator or in the freezer. Be sure that the cornbread is completely cooled.

    Place it in an air tight container and place it in the refrigerator. You may have to cut the cornbread into smaller pieces depending on the size of container you are using. 

    To freeze the cornbread, wrap it in aluminum foil or plastic wrap to keep it “fresh”, then place it in a freezer bag and store until you ready to use it. 

    You may store it on the counter for 3 days by wrapping it in aluminum foil or plastic wrap to also keep it fresh. 

    You may store the Jalapeño cornbread in the freezer for up to 1 month and in the deep freezer for up to 3 months. When ready to eat, allow the cornbread to thaw overnight at room temperature and reheat for about 30-45 seconds.

    • moist cornbread on white plate

    Haitian Recipes To Enjoy With The Cornbread

    If you are wondering what goes with jalapeños cornbread, here are a few Haitian recipe options for you to enjoy with it.

    Serves well with this Haitian Legume (eggplant stew).

    Pairs well with this Haitian Lalo (Jute Leaves).

    It also works well with this Haitian Okra Stew.

    It warms our hearts to see the recipes you make from this site.

    We’d especially would love to know if you tried this recipe, tag us on Instagram or Facebook so we can see your beautiful dish.

    Also, we would appreciate if could give it a star rating below!

    3 jalapeño cornbread on white plate

    The Best Jalapeño Cornbread Recipe

    Savory Thoughts
    Look no further than this Jalapeño Cornbread Recipe. It’s ultra moist, delicious and addictive. Sweet and with a very mild hint of spicy, soft on the inside, and buttery delicious. 
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine American
    Servings 10 People
    Calories 245 kcal

    Equipment

    • Oven

    Ingredients
      

    Dry Ingredients

    • 1 Cup All-Purpose Flour Sifted
    • 1 Cup Cornmeal
    • ½ Tsp. Baking Soda
    • 1 ½ Tsp. Baking Powder
    • ¼ Tsp. Kosher Salt

    Wet Ingredients

    • 1 Stick Butter Melted and cooled
    • 1 Cup Buttermilk
    • ½ Cup Sugar Plus 2 Tbsp. We used cane sugar
    • 1 Large Egg
    • 1 Can Sweet Style Cream Corn (14.75 Oz.)
    • 2 Jalapeno Peppers Seeded and diced
    • ½ Tsp. Vanilla Extract

    Instructions
     

    • Preheat oven to 350°F. Spray nonstick pan (8×8 size) with cooking spray. Set the pan aside.
      Mince or dice the jalapeños and set aside.
      In a mixing bowl, whisk together sifted all-purpose flour, cornmeal, baking powder, baking soda, and salt. Set aside.
      Jalapeño Cornbread step by step 1
    • In a separate bowl, mix together buttermilk, eggs and melted butter, vanilla extract, sugar, and cream style corn, and jalapeño peppers.
      Add the wet ingredients to the dry ingredients and stir until well combined. But do not over mix.
      Pour the mixture evenly into the cavity pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
      Allow cooling but not cold. Best served warm and enjoy.
      Jalapeño Cornbread step by step 2

    Video

    Notes

    When printing the recipe, please unselect the camera icon so that the pictures are NOT printed with the recipe (if preferred).
    Calories are estimated per serving. 

    Nutrition

    Serving: 10PeopleCalories: 245kcalCarbohydrates: 39gProtein: 9gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 171mgSodium: 324mgPotassium: 150mgFiber: 1gSugar: 11gVitamin A: 74IUCalcium: 28mgIron: 2mg
    Making this recipe?Mention @MSavoryThoughts or tag #SavoryThoughts!
    Tried this recipe?Mention @SavoryThoughts or tag #SavoryThoughts!
    « Swedish Meatballs
    Vegan Soup Joumou (Haitian Pumpkin Soup) »

    Reader Interactions

    Comments

    1. Elsie S. Stewart

      October 26, 2022 at 12:18 pm

      5 stars
      I tried this recipe and it’s really good. I would definitely recommend it to anyone who wants to try the recipe.
       

      Reply
      • Mirlene

        October 29, 2022 at 10:12 pm

        Thank you very much Elsie!

        Reply
    2. Sarah

      April 14, 2022 at 7:57 pm

      5 stars
      I just made this and it came out awesome. Sweet and just a little spicy (I left the jalapeno seeds in), and it went great with some ham and bean soup. I can’t wait to make this again! Thanks for the amazing recipe!

      Reply
      • Mirlene

        May 01, 2022 at 3:25 pm

        Thank you so much, Sarah!

        Reply
    3. Mandy Applegate

      October 15, 2021 at 7:10 am

      5 stars
      I love this cornbread recipe and the subtle spices are perfect!

      Reply
      • Mirlene

        October 16, 2021 at 2:04 pm

        Thank you, Mandy

        Reply
    4. Jess

      October 15, 2021 at 5:29 am

      5 stars
      This is the ONLY way to eat cornbread.

      Reply
      • Mirlene

        October 18, 2021 at 2:20 pm

        Thank you!

        Reply
    5. Kushigalu

      October 15, 2021 at 5:05 am

      5 stars
      What a perfect looking cornbread. One of my favourite. I will soon try your recipe

      Reply
    6. Jessie

      October 15, 2021 at 4:29 am

      5 stars
      Such a perfect way to spice up a classic.

      Reply

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